Q3-2020 : Newsletter

Dear Readers,

 

We hope you all enjoyed your summer and are well and safe.

This summer has been busy for the FSL Flavors and Innovation team who have spent many hours developing various sugar replacer and sugar reduction solutions to address the market disruptions caused by the sugar tax.

In this Q3 edition of the FSL Flavors Newsletter we will be focusing on two age old food and beverage concepts which are experiencing a comeback: Potato Buns & Kombucha Beverages.

We hope you enjoy this newsletter and please feel free to contact us to discuss any of these concepts or the work we are doing on sugar reduction solutions.

Happy Reading!

News Alert: Gulfood Manufacturing 2020 has been cancelled due to COVID-19 and the restrictions on international travel. The show is now scheduled to take place from November 7th-9th 2021.

Potato buns

Potato buns are making a comeback in the bakery industry. In the 19th century, potatoes were a common ingredient used to make breads in Europe and the United States. Mashed potatoes would add color, texture, a variety of nutrients and a lighter, fluffier and better tasting bakery product.

Today, potato buns are made by replacing a portion of whole wheat flour with potato flour or potato flakes which allow for a sweeter taste and softer texture than normal white buns.

Advantages of Potato Buns

Potato buns have 3 advantages over white bread for the following reasons:

Shorter Proofing Time – Potatoes contain potassium which causes yeast to rise faster than it would with breads which only contain wheat.

Light Texture – With the presence of heat, starch molecules begin to swell; this retards the development of gluten and makes the buns lighter

and less crunchy.

Moist Buns – Potato starches absorb more water than wheat starches do, leading to a moist and softer bun with a longer shelf-life.

However, the ever changing consumer landscape creates an opportunity to improve this age old recipe by developing a more authentic potato bun flavor that would make a brand stand apart from the rest.

FSL - AROMATECH SAMPLE RECIPE

FSL and Aromatech have developed a range of potato flavors to address this opportunity in the bakery industry and our flavors specialists in Dubai have now created four different potato flavors for our customer’s bakery applications.

Using less than 2% of potato flakes and our proprietary potato flavor at 0.30% dosage in total batch weight results in a significantly improved taste and aroma of this age-old bakery classic.

Ingredients
Grams per 1kg of Dough
All-purpose Flour
561.17
Water
200.61
Whole Egg
120.36
Sugar
40.12
Oil
40.12
Potato Flakes*
12.04
Instant Yeast
11.22
Skimmed Milk Powder
6.02
Salt
3.21
Potassium Sorbate
1.00
Citric Acid
0.60
Potato Flavor 7.50713
3.00

*Potato Flakes are also available from FSL.

SPECIFICATION
FLAVOR
Reference
Potato Flavor 7.50713
Aspect
Powder
Legislation
Nature Identical