Ingredient supplier Corbion created an enzyme-based solution, called Vantage 2060, that, the company says, helps bakers deliver consistently high-quality baked products while enabling formulation flexibility. The new offering makes it possible to reduce oils and hard fats by up to 60 percent, and reduce or eliminate mono- and diglycerides, thereby lowering bakers’ exposure to volatile raw material pricing.
“Our customers deal with so many changing factors, but consumers still expect consistent, quality products that taste fresh and delicious,” said Abby Ceule, Senior Director, Functional Systems at Corbion. “As ingredient suppliers, our job is to help customers pivot effectively and efficiently to those changes. Vantage 2060 is a great example of that; it provides bakers the flexibility to produce baked goods without traditional emulsifier systems and still achieve consistent results in bread, bun and sweet good applications.”
Vantage 2060 allows commercial bakers to cut hard fats, oils, and emulsifiers while still delivering important characteristics such as softness, fine crumb structure, loaf volume, stackability and sliceability.