Fresh bakeries have more opportunities to experiment with savory inclusions since their products are designed for immediate consumption. Commercial bakeries require careful selection of ingredients before these little extras are folded into dough, sandwiched between dough, or sprinkled on top. Inclusions and toppings should not have an adverse effect on the baked good. Moisture migration is one of the most important considerations as it affects quality and durability. Others are bleeding, oozing, and color changes.
Commercial bakery innovators often rely on value-added inclusions, which are described as manufactured flavorful pieces, chips, chunks, crunches, fillings, flakes, nuggets, and sprinkles. These ingredients are designed to withstand the rigors of baking and distribution. They can be colored, enriched and textured, and through careful manipulation of the recipe, suppliers control their performance in the finished baked good.
Crafted inclusions also provide an economical and easy way to bake limited-time offers, creating buying urgency. Their intention is to delight the consumer with taste, texture and visual appeal.
“We have our sweet topicals and inclusions to add flavor, color and texture to baked goods, and many of these products can have a savory or savory profile,” said John Pimpo, director of marketing for Parker Food Group. “Our grain-based items can be flavored and colored and used for pre and post-bake applications. They’re designed to stick in a batter, but can also be used as a topping.”
Savory options include Mexican chocolate, Sriracha, Chipotle, and strong coffee. One of the latest offerings is salted butter, which brings a “butter in every bite” flavor experience to products like cookies and muffins.
“Other potential trending profiles include chili-lime, bourbon, mustard, ranch jalapeño and Thai basil,” Mr. Pimpo said.
These flavorings can be added to all types of fabricated inclusions. They can have multiple flavor dimensions when paired with sweet or savory profiles. Parker Products has a bake stable toffee ingredient that is designed to retain the appearance, texture and flavor of toffee after baking. It can be easily layered with savory flavors for differentiation.
“We have a new hot honey nougat that’s great as a cornbread spread or any baked treat that’s looking for a sweet spiciness,” Mr. Pimpo said. “We also have a full line of nut pralines in many of the popular savory profiles, like Sriracha and Chipotle, as well as new cashews with dill pickle.”
Pecan Deluxe Candy Co. has for some time layered flavors onto nuts, seeds and baked pieces through coating and candying techniques. These ingredients can be adjusted by size for different applications. Concepts include sea salt praline pretzels in brownies, cheddar nougats in cookies, and barbecue pecans in a cheddar scone.
“We’ve made amazing items with ginger inclusions,” said James Bruce, vice president of sales and business development for Pecan Deluxe Candy Co. “There’s a maple-bacon flavored toffee that has a lot of applications. Here’s an added bonus: the bacon flavor is kosher. Our pine nuts covered with Parmesan are a real culinary delight.”
According to Claudia Granda, vice president of research and development, the company has also noticed interest in its garlic-spiced nuts and spiced pumpkin seeds flavored with ginger, cinnamon and cloves.
Pralining is the function of coating nuts in a sugar solution (candy) until brown and crunchy, creating a crunchy shell. This acts as a barrier to maintain piece integrity.
“Our praline ingredients hold up well in all types of bakery applications, both batters and batters,” said Paula Simons, R&D director, Pecan Deluxe Candy Co. “We have pralined black pepper pumpkin seeds, which is a very popular one encore are. We’ve done some development work on cheddar biscuits and crunches that incorporate cheese and give a salty and cheesy hit. These crunchy baked chunks contrast well with softer baked goods, like apple puree-based cookies with the crispy cheddar cookie inclusions baked for a cheddar apple pie concept.”
Glanbia Nutritionals makes edible glitter that can be colored and flavored. The glitter is heat resistant and can withstand the high temperatures of roasting and baking.
“Glitter can serve as a visual cue in savory foods,” said Lorie Pillsbury, Senior Product Manager. “Red can signal heat or a specific vegetable like allspice, tomatoes, red peppers, or radishes. Green, orange, and yellow can also be used to indicate the presence of chunks of vegetables such as carrots, spinach, and kale. If the customer mixes a savory flavor with some sweet notes or a savory flavor with fruit, the glitter can be used to visualize the non-dominant flavor and thereby enhance the perception of their taste. Additionally, glitter can be used for combo food flavors like chicken and biscuits, tacos, etc.”
The glitter can also be molded and is available in soluble and insoluble forms for added creativity. For example, a flavor-changing effect can be achieved by incorporating one flavor into a quick-release glitter and a second flavor into a slow-release glitter.
“Consumers are attracted to certain foods over others, not only because of their taste and smell, but also because of their visual appearance,” said Donna Wamsley, senior director of product strategy at Glanbia Nutritionals. “Certain colors can be assigned to certain foods or food properties; Therefore, color also influences taste perception in various ways. Because color is often the first element perceived of a food product, glitter is an excellent way to add sensory cues of taste expectations.”
Lesaffre recently launched artisanal seeds and semolina toppings to transform existing formulations into new products or limited-time offers. The seed inclusion combines flax, oats and millet and undergoes a fermentation process.
“The toppings are aromatic, have an umami flavor, add crispness and crunch, and add an artisanal feel,” said Ralf Tschenscher, Business Development Manager Baking. “The toppings work well on breads, rolls, pizza crusts, bagels, soft pretzels and crackers. They can significantly change the taste and texture of baked goods simply by sprinkling them on or mixing them into the dough, either by hand or using systems already present on production lines such as. B. those used to spread sesame and polenta.
“The semolina is durum wheat semolina enriched with fermentation coatings,” he continued. “It has a cheesy, slightly salty flavor that lends itself to vegan cheese sandwiches or vegan pizza crusts.”
When working with any type of inclusion, the point of addition and the environment must be considered. These ingredients do not come in one size fits all, and adjustment is often required to optimize performance in each specific end use and process.
This article is an excerpt from the June 2022 issue of Baking & Snack. Click here to read the full feature on inclusions.