Mike Jones, bakery category manager for Europe, the Middle East and Africa at Cargill Texturizing Solutions told BakeryandSnacks.com that feedback from customers seeking improvements to ingredient quality informed the division’s decision to reappraise its full fat soy grit production process.
Soy grits, which are high in protein, can be used to replace nuts in granola cereals or to improve texture in multi-grain breads.
And soy has received attention for its hypolipidaemic and hypocholesterolaemic properties, as well as its ability to lower blood pressure, improve arterial compliance and endothelial function, insulin resistance and weight loss in obesity.
Jones explained that the conventional sifting and toasting process involved in the production of the yellow grits can result in small particles of shell residue remaining on them but the recent introduction of a finely calibrated optical sensor system on the processing line now overcomes that hurdles by ensuring maximum sorting efficiency.
The sorting system, he continued, works by emitting a jet of compressed air and works in conjunction with a mounted camera which can detect small and subtle colour variations such as black hull particles.
This method, said Jones, allows efficient removal of this unwanted material from the grit line, meaning that the final flavour and appearance of the grits will be cleaner with a consistent quality and no off-notes.
And he claims that results have been positive from lead bakery manufacturer customers who have been trialling the cleaner grits, particularly with the colour profile.
Jones said the investment in the production technology will enable the supplier to stay at the forefront of soy supply and he stressed that there will not be a specific premium attached to the grits as a result.
He said the optical sorting system is supplied by Bühler Sortex.