According to Ulrick & Short, the fazenda range extends on its palette of clean label thickeners and stabilisers, but with the added benefit of carrying a simple ‘flour’ declaration, which offers developers more choice and the consumer the familiarity of a staple item.
Unique processing technologies have been utilised, which provide structure and a variety of textures for numerous bakery applications – both conventional and gluten-free.
The range is made from crops such as tapioca, wheat, rye and spelt, and provides softness, volume and moisture retention to breads, cakes and muffins, along with adhesion and viscosity to batters and coatings.
It is also clean label, non-GM, plant-based, with wholemeal and organic options available.
Giving consumers a good feeling
“fazenda is a great addition to our ingredient portfolio and has really useful functionalities in both conventional and gluten-free bakery applications,” said Danni Schroeter, Ulrick & Short R&D manager.
“The broad range of crop bases also gives manufacturers greater choice when it comes to declaration and transparency.
“Ingredient declarations and front of pack claims are now intricately linked to consumer buying habits. They must, therefore, give the consumer a good feeling when purchasing the product – whether this is a clean or organic declaration, or with sustainable ingredients and packaging.
“If consumers perceive that a product is unhealthy, unnatural or artificial in any way, it’s a big deterrent.”
Ulrick & Short is a British-owned starch specialist, providing advanced formulation technologies and clean-label, gluten-free, non-GM and organic ingredients to manufacturers across the world.
All of Ulrick & Short’s raw materials are processed by accredited partners worldwide and the quality of the ingredients is assured by the controlled environment of the company’s own development kitchens, based in Holland and the UK.
