We are please to unveil our new cereal bar concept utilising CFF Apple Fibre (AF401)

Using only 3.5% added fibre (and water), we were able to:

  • reduce the honey by 50%
  • completely remove the 6.5% added sugar
  • reduce the fat content by up to 50%

 

CFF Apple Fibre is:

  • clean label (free from e-Numbers)
  • Gluten Free
  • produced in EU (ISO 22,000)
  • available in the UK exclusively from Daymer Ingredients Limited

This concept works across the cereal bar and baked goods category.

For more information, samples and a test/basic recipe, please contact us.

 

Did you know you can have your cake and eat it?

Using a variety of AVEBE starches we can offer cake manufacturers some interesting solutions to reducing fat and drop calorie content in their products.

cake

ELIANE™ Gel 100 is a clean-label potato starch which can be used with water to replace cream in desserts, cakes and other sweet treats.  It is also very cost effective helping to not only reduce fat, but it burns cost too, all without an E-Number added to the declaration.

AVEBE’s ETENIA Legato can also be used in cake mixes to reduce fat.  An introduction of just 0.8% can reduce up to 30% of the fat content, replacing it with zero calorie water!  This is achieved without any loss of viscosity in the batter phase and is again, 100% Clean Label.  The finished baked cake maintains excellent volume with regular structure- no loss of consumer appeal, 30% lose of fat!

For more information, concept recipes or to arrange a demonstration about fat reduction in baked goods, please contact us.

We are pleased to announce the general release of our new Gluten Free Puff Pastry Flour.

Using a blend of natural starches and gums, with just a little raising agent, we have been able to develop what we believe to be a far superior Gluten Free Puff Pastry Flour for sale to the food manufacturing sector.

Simply apply shortening and water – either scotch or folded – and off you go.  No rest time required… Gluten Free Puff Pastry to rival the real thing!

IMG_1480
a sausage roll concept product using Daymer’s Gluten Free Puff Pastry Flour

The product can be applied to filled pastry slices, sausage rolls, pie toppers, full pies and we can even customise the salt levels to suit your specific requirements.

For a sample or for more information, please contact James Brace.

 

Daymer Ingredients Limited are pleased to announce a new partnership with the Danish-based, Harboes Brewery for the sales and distribution of their industry-leading Barlex® malt extract range.

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Harboes Brewery is one of the largest Nordic producers of malt extracts with global sales of over €215m.  With BRC Grade A malt extract production facilities in Denmark and a full range of liquid and powder malt extracts to offer, we are excited about the opportunities this range presents to our customers in the UK and Republic of Ireland.

As a clean label, totally natural ingredient, Barlex® malt extracts offer product developers an interesting, on-trend ingredient for many food items including pies, snack food, seasonings, baked goods, drinks, dairy products and vegan and meat free convenience foods.

Malt Extract can be used for a wide variety of food and beverage applications including:

Colour correction – as a natural ingredient alternative to E150 Caramel chemicals
Sweetness – a natural sweetener for bakery, dairy, savoury and beverage applications
Flavour – for either direct malty notes and roundness
Natural flavour enhancement – in both savoury and sweet food products.
Sugar reduction – replacing lost consumer appeal when moving to alternative sweeteners
Flavour masking – especially in combination with Stevia application
Enrichment – in health food and cereal products
Fermentation – growth media for fermentation and agricultural supplements

For more information about the Barlex® product range, samples and competitive pricing, please contact us.

We have a number Gluten Free innovations coming out in the autumn showcasing work in this area.

These include confectionery, savoury snacks, crisps, coating systems and of course, bakery.

Please sign up to our Twitter Feed or our LinkedIn Company Page to keep up to date with the latest info.

 

Yes, you can literally have you cake and eat it!

– low fat cakes
– clean label (no E Number) solution
– cost effective- replace fat with water
– Gluten free baking potential

This post will describe how a baker can replace fat by up to 30% in a standard cake recipe whilst maintaining the same batter viscosity using Etenia™ Legato™ potato starch.

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