Criteria for Adding Inclusions to Dough or Batter
Before adding inclusions to dough or batter, bakers should consider several key performance factors:
Temperature Abuse: Inclusions should maintain their integrity under varying temperature conditions. MicroDried ingredients, with their intact cell structure, are less prone to breaking down under thermal stress.
Moisture Migration: Managing moisture is crucial to prevent soggy or dry textures. MicroDried inclusions, being shelf-stable and with a low water activity and low moisture content, help maintain the desired moisture balance.
Staling: Inclusions should not accelerate the staling process. The superior flavor retention and shelf stability of MicroDried products help extend the freshness of baked goods.
Oxidation: Inclusions need to resist oxidation to prevent off-flavors and discoloration. MicroDried’s whole fruit and vegetable pieces retain their nutritional value and vibrant color, reducing oxidation risks.
Color Bleeding: To prevent inclusions from bleeding into the batter or dough, affecting appearance and taste, use MicroDried inclusions which maintain superior color integrity.**this sentence probably needs to be reworked a bit. I can’t quite get it to flow how I want it to.
By considering these factors, bakers can enhance the quality and appeal of their products using MicroDried inclusions, known for their robust flavor, color, and nutritional benefits.
Recent Developments in Fabricated Inclusions
Recent developments in the fabricated inclusions category align with macro trends such as “free from,” “clean label,” “high protein,” and “functional nutrition.”
Free From & Clean Label: Consumers demand transparency and simplicity. MicroDried inclusions contain no added ingredients, ensuring a simple ingredient statement. They are manufactured in an allergen-free facility, appealing to health-conscious and allergy-sensitive consumers.
High Protein & Functional Nutrition: MicroDried’s whole fruit and vegetable powders and pieces retain nutritional value, contributing essential vitamins, minerals, and fiber. These inclusions can enhance the nutritional profile of baked goods, supporting functional nutrition trends.
MicroDried’s innovations meet the market’s demand for healthier, cleaner, and functionally beneficial ingredients, making them ideal for modern baked goods.
Innovative Inclusions for Baked Grain-Based Applications
MicroDried offers several innovative inclusions for baked grain-based applications:
Whole Fruit Pieces: These are perfect for muffins, scones, and breads, offering vibrant color and intense flavor without added sugars or preservatives.
Vegetable Fragments & Powders: Ideal for savory applications like vegetable-based breads or crackers, these fragments & powders provide a nutrient boost and natural coloring.
Fruit Fragments & Powders: Perfect for enhancing flavors in cakes and pastries, they also add nutritional value without altering the texture significantly.
What sets these inclusions apart is their intact cell structure, which ensures piece identity and delivers more pieces per pound than traditional dried fruits, maintaining superior flavor and color throughout the baking process.
Examples of MicroDried Inclusions
Here are ten examples of inclusions suitable for various baked goods:
- Whole and fragmented Blueberry – ideal for muffins and breads, offering a burst of color and flavor. Blueberries are a classic favorite, now enhanced with MicroDried’s superior color and flavor retention.
- Apple fragments – ideal for baked pet treats, bread and pastry fillings, providing a sweet and tangy flavor. Apples add a nostalgic, comforting element, now with better shelf stability and no processing aids.
- Cranberry fragments – used as toppings for frosted cookies and bars, adding tartness and vibrant color. MicroDried cranberries have no added sugar allowing the fragmented pieces to flow freely with no sticking or clumping.
- Strawberry slices – excellent for scones and cakes, providing a sweet, fruity note and while maintaining piece integrity throughout the rigorous mixing and baking process.
- Orange Powder – Adds a zesty citrus flavor to cakes, cookies and bars. Bringing a refreshing citrus note, perfect for summer-themed baked goods
- Mango Pieces – adds a tropical flair to pastries and bars. Bringing a taste of the tropics to baked goods, with no added sugars.
- Carrot Powder – ideal for cakes and muffins, enhancing flavor and color. Carrots are a classic in baking, now easier to incorporate with consistent quality. May require rehydration for desired texture.
- Spinach Powder – adds a nutritional boost to savory breads, crackers and bars. A hidden veggie inclusion that parents will love for adding nutrients to children’s snacks
- Peach – piece pieces are ideal for muffins and peach fragments for mini-muffins. Due to the low water activity and moisture, MicroDried peach can help extend shelf-life compared to individually quick frozen peach.
- Sweet potato – can be used in brownie mixes (new trending) and can also be as sweet potato flour to replace other forms of baking flour for various applications
Tips for Selecting Inclusions
When selecting inclusions, bakers should consider:
Ingredient Integrity: Choose inclusions that maintain their shape, flavor, and color, like MicroDried’s offerings with intact cell structure.
Nutritional Value: Opt for inclusions that add nutritional benefits without compromising taste, such as MicroDried’s whole fruit and vegetable powders.
Label Simplicity: Prioritize clean label ingredients with no added sugars or preservatives, aligning with consumer demands for transparency.
Versatility: Select inclusions that can be used in various applications, ensuring consistent performance across different baked goods.
By focusing on these criteria, bakers can enhance the quality, appeal, and nutritional profile of their products, leveraging the unique advantages of MicroDried inclusions.
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