Ala Food Ingredients Company Natural Whey Protein Baking Improver

China is


source of
inspiration
for the development of whey protein
blue
body
improver .main task of the Danish head office is to develop a range of whey protein
bading
improvers, widely used in bread, cakes, muffins and biscuits and other products.

months of research and development, the

Nutrilac
Natural Improver
"
will be available in Europe and China on
6
and will be launched in the
United States, the Middle East and Southeast Asia in october
.

Sren
na
rgaard
, senior manager of

, an
food company, told
BakeryandSnacks.com
exclusively that China is playing an increasingly important role in the development of improvers." is actually one of the inspirations for this whole development concept.
N


:
"
Ala's baking history has always been positioned as an alternative to

...
The challenge we face in China is that the price of eggs is too low. We sell egg substitutes in the market and can't save the manufacturer money, but they (the manufacturer) still buy them.
” “
Your egg substitutes have more
,"said
"
consumers say they buy egg substitutes because they have other advantages." So we came up with this idea.
”N
a
said
the quality of Chinese ingredients is constantly changing and consumers are finding that our whey protein egg substitutes improve the quality and processing of baked goods.this feedback prompted

research and development team at
R.D.
to re-examine the role of whey protein in bread.multi-functional modifiers Alaa
Foods
Ingredientshave conducted more than
500
modifier tests on a wide range of
products, including testing traditional Chinese baked goods Shakima
."
"

are
not
specific
products
,
specific features,"
N.D. said.
”He says that although there are different products in different markets, such as China and Europe, some attributes are the same,
to
such as consumer taste demand or manufacturers want to improve tolerance in the production process.added:
"
whether you're making shakima,
Magdalena
cake or waffles, some of the challenges are the same."
”N
a

says it's important that each
ingredient
n't just
independent individual
, but
attributes of different ingredients are
.processes and finished product improvementsoverall to ensure a smoother, more efficient and more stable process.addition, these improvers improve adhesion, prevent or promote stirring, strengthen dough, ensure viscosity control and are easy to handle during the processing phase.The use of whey protein in finished products increases volume, improves bread
table
skins,
products
color and texture, and adds cream to the filling can
fill
fat
sense
, providing a longer shelf life."

with these

ingredients
you can extend more parameters
...
There is no doubt that they offer more opportunities for manufacturers.
”Solving the wheat dilemma?whether the series would solve the wheat quality problems facing manufacturers around the world, senior managers said that was not the goal.he said:
"
regardless of market conditions, we have launched this series. But if we have
to enter the market, we
help our customers as much as possible.
”He added:

What we know about
Facts
is that these proteins
have
application

stability in many ways, and this will always have a significant impact, not just for specific market crises."
”