arla smp replacer bakery

8/11/2019 Arla SMP Replacer Bakery

1/8

SKIMMED MILK POWDER REPLACEMENT

IN BAKERY APPLICATIONS

Arla Foods Ingredients


2/8

2

INTRODUCTIONArla Foods Ingredients has developed a unique funcon-

al milk protein for cost-eecve skimmed milk powder

replacement in bakery applicaons.

NUTRILAC is composed of highly funconal milk proteins

and other carefully selected dairy based components.

Using highly rened ltraon technologies Arla Foods

has chosen the most funconal components of the milk

proteins and thus been able to create a cost eecve

product with the same or beer funconality than skim

milk powder.

Benets of NUTRILAC milk replacers

High cost eciency with typically 20 30% savings

Easier long-term budgeng due to more stable prices

Similar or improved funconality compared to milk

powder

Easy to apply

Long 18-month shelf life at room temperature

Skimmed milk powder replacementin bakery applicaons

Funconal

Dysfunconal

Skimmed milk powder Funconal milk protein

Inacve

Fraconaonand

modificaon

Funconal


3/8

3

Milk replacement in cakesNUTRILAC can replace up to 100% skimmed milk

powder at a rao of 1:1.

100g NUTRILAC replaces 100g SMP

Similar cake quality

The funconality of NUTRILAC has been demonstrated in

baking trials with pound cakes, muns and sponge cakes.

Baer characteriscs

Baer viscosity is generally unchanged when milk pow-

der is replaced with NUTRILAC. This is conrmed by

measurements taken by a Bostwick viscosimeter. Baer

density is also unaected by the change.

TABEL 1

Muns

Reference NUTRILAC

Baer densitet (g/100 ml) 100.0 101.0

Bostwick 30 sec. 9.5 10.0

TABEL 2

Sponge cake

Reference NUTRILAC



TABEL 3Pound cakes

Reference NUTRILAC



Cake characteriscs

A sensory panel evaluated the cakes in relaon to sev-

eral parameters on a scale of 1 to 10. High scores indi -

cate a high eect on the parameter and low scores a low

eect. The reference cake was given a score of 5 for all

parameters. The results of the sensory evaluaon clearly

show NUTRILAC produced similar quality on all evalu-

ated parameters.


Sensory evaluaton of cakes

0

2

4

6

8

10

Surface colour

Surface

smoothness

Crumb

homogenity

Crumb resillience

Cake

volume

Crumb

moistness

Skimmed milk powder

NUTRILAC


4/8

4

Milk replacement in sandwich breadNUTRILAC can replace up to 100% skimmed milk

powder at a rao of 1:1.


Similar product quality

The funconality of NUTRILAC has been demonstrated

in baking trials with sandwich bread.

Dough characteriscs

Dough handling is generally unchanged when milk pow-

der is replaced with NUTRILAC. A sensory evaluaon of

general dough properes supports this observaon.

TABEL 4

Sandwich breads

Reference NUTRILAC

Sckiness aer mixing 5.0 5.0

Flexibillity aer mixing 5.0 5.0

Sckiness aer resng 15 min 5.0 5.0

Flexibillity aer resng 15 min. 5.0 5.0

Bread characteriscsA sensory panel evaluated the bread in relaon to sev-

eral parameters on a scale of 1 to 10. High scores indi -

cate a high eect on the parameter and low scores a low

eect. The reference bread was given a score of 5 for all

parameters. The results of the sensory evaluaon clearly

show NUTRILAC produced similar quality on all evalu-

ated parameters.


Sensory evaluaton of breads

0

2

4

6

8

10

Surface colour

Surface

smoothness

Crumb

homogenity

Skimmed milk powder

NUTRILAC

Crumb

sofness


5/8

5

Milk replacement in fat-based llingsNUTRILAC can replace up to 100% skimmed milk pow-

der at a rao of 1:1.



The funconality of NUTRILAC has been demonstrated

in a basic fat-based lling formulaon.

Filling characteriscs

The llings handling properes are not aected by the

change from milk powder to NUTRILAC. Baer density

measurements conrm that the basic properes of the

two llings are very similar.

TABEL 5

Fat-based llings

Reference NUTRILAC

Milky taste 5.0 5.5

Cocoa taste 5 5

Melng 5 5.5

Smoothness 5.0 6.0

Griy 5 4

Sourness 5.0 6.0

Sensory evaluaon of llingsA sensory panel evaluated the llings in relaon to

several parameters on a scale of 1 to 10. High scores in -

dicate a high eect on the parameter and low scores a

low eect. The reference sample was given a score of 5

for all parameters. The results of the sensory evaluaon

clearly show NUTRILAC produced similar quality on all

evaluated parameters.


Sensoric evaluaton of fat fillings

0,0

2,0

4,0

6,0

8,0

10,0Milky taste

Cocoa taste

Meltng

Smoothness

Griy

Sourness

Reference

NUTRILAC


6/8

6

Sensory evaluaton of baked custard cream

0

2

4

6

8

10

Milky taste

Surface

smoothness

Surface

colour

Creaminess

Bake

stability

Skimmed milk powder

NUTRILAC

Milk replacement in bakers custard creamNUTRILAC can replace up to 100% skimmed milk powder

at a rao of 1:1.



The funconality of NUTRILAC has been tested in a basic

custard cream formulaon.

Raw custard evaluaons

The density and general ow of the raw custard were meas-

ured and found to be very similar for llings made with

skimmed milk powder or NUTRILAC.

TABEL 1

Custard

Reference NUTRILAC



Postbaked characteriscsA sensory panel evaluated the custard in relaon to several

parameters on a scale of 0 to 10. High scores indicate a high

eect on the parameter and low scores a low eect. The ref-

erence sample was given a score of 5 for all parameters.

The results indicate that the NUTRILAC version has a

creamier texture and enhanced milky avour. Furthermore

its worth nocing that the Nutrilac version has signicantly

improved bake stability.


7/8

For technical support, contact your local sales representave.

Arla Foods Ingredients has technical specialists ready to assist and fully-equipped facilies for bakery trials.

All rights to the informaon contained herein belong to Arla Foods Ingredients amba. The informaon is condenal and may not be disclo-

sed to third pares or exploited by users without prior wrien consent. Statements contained herein do not constute permission to infringe

any patent or license rights. The informaon contained herein is reliable to the best of our knowledge. The details given are intended onlyas a source of informaon. Users should evaluate the products to determine their suitability for the users own specic purposes and comp-

liance with relevant food legislaon. No warranes, expressed or implied, are made.

Contact

7


8/8

8www.arlafoodsingredients.com

Arla Foods Ingredients amba

Skanderborgvej 277

8260 Viby J

DenmarkTel. +45 89 38 10 00

Fax +45 86 28 18 38

Email: [email protected]

arla smp replacer bakery

Documents