KRÖNER-STÄRKE Brings Cost Effective Range of Starches for Baked Goods

European natural starch specialist, KRÖNER-STÄRKE has developed new range of new clean label, native, pre-gelatinised, starches and flours to boost the health credentials of many food products.

The company claims that all products offer a cost-effective solution for the food industry at a time when many raw materials have increased in price, and profit margins are being squeezed. The versatile functionality of raw materials can often lead to more cost-effective production runs in bakery or ready meals by replacing other more expensive and less naturally produced ingredients.

Food manufacturers looking to improve profit margins, but not relinquish functionality, can substitute potato flakes with a flaky wheat starch such as POMGEL, the company says. It comes with good dispersion properties to achieve lump-free mixing and a high water-binding capacity to keep breads and bakery products fresher for longer. It contains no additives (unlike many potato flakes) and is a totally clean-label product, declared simply as ‘wheat starch’ on labeling.

A gluten-free version of wheat starch – SANOSTAR – is suitable for celiacs. It has good baking properties producing arguably a better taste when compared to organic corn starch, is price competitive and has excellent availability resulting in a robust and reliable supply chain for food producers. The organic wheat starches are completely free of GMO.

In the bakery sector, KRÖNER-STÄRKE’s pregelatinised wheat flour supports new product development in fine bakery wares, fine yeast-raised doughs, choux paste, bread and small baked goods. Just declared as “wheat flour”, it functions to increase water absorption and improve dough hydration while also providing good viscosity and texture control. The finished products will also benefit from extended shelf life. In line with consumer trends, bakery producers seeking an alternative to wheat flour will be able to incorporate the firm’s pregelatinized rice flour R90 into recipes instead. It offers a perfect replacement solution for emulsifiers that are used for fresh-keeping in dry baked goods such as flan cases, pound cakes and sponge cakes.

Bakery specialists have been hit hard by the sharp rise in egg prices in Europe and with this in mind, KRÖNER-STÄRKE has produced a multi-purpose egg replacer – REGG-EX – which is 100% clean label and based on specially selected quality flours and untreated spring water. It allows bakery specialists to avoid the full impact of the rise in egg prices by retaining the binding and relaxing functionality of eggs with up to a 100% replacement in actual egg content. It is particularly successful in pound cakes, muffins and milk rolls.

The starch range includes TOOGEL – a cold water swelling starch able to bind large amounts of liquid to act as a thickening agent and stabilizer of batters, doughs and emulsions as well as a clean-label-stabilizer in cream and bakery fillings.  And STIKKER – a native, hot swelling starch that has been specifically created as an ingredient for clean label batters or for coating meat, fish and vegetable products.

According to product development manager Maren Wiese: “All our ingredients come with full clean label credentials and we can offer the food industry healthy, cost-effective functional alternatives to enzymes, emulsifiers, modified starches and stabilisers. At a time when many companies need to combine innovation with cost savings, we believe using specialist starches and flours offers a fantastic alternative. If we don’t have the exact product yet in our range we will also work closely with our client to deliver a bespoke solution for them.”

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