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!

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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.

 

AVEBE’s Starch Heros!

November 19th, 2014 | Posted by jwlbrace in avebe | general update - (0 Comments)

Daymer Ingredients are pleased to announce a Premium Gluten Free Batter system – ideal for frying fish or meat products in take aways, food service and quick service retail environments.

The batter system is designed for sale into distribution and wholesale customers, either under our own brand or in plain or co-branded packaging depending on agreements.

Based on a clean label, gluten free flour technology, the finished product offers a crisp, golden batter that tastes as good as a regular wheat based product.

The system is currently free from any colour additives, however natural colours can be included in custom blends for an increased golden hue if desired.

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Potato Starch price increases

February 14th, 2014 | Posted by jwlbrace in general update - (0 Comments)

As the potato starch campaign draws closed for 2013/14, we are seeing  commodity potato starch products, including dried potato starches, rise in price as availability falls short of global market demand.

Daymer Ingredients has been advised to expect higher prices in the forthcoming months until the campaign for 2014/15 begins towards the end of August 2014.  Expected pricing levels for Q4 2014 are not yet know, however crop reports in the summer should provide some indication for future market levels.

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We will be informing affected customers in due course.

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.

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As featured on FoodNavigator.com

By Caroline Scott-Thomas+, 16-Jan-2014

The European Commission has agreed new rules to curb speculation in food commodities, in order to avoid a repeat of the global food price spikes seen in 2008.

http://www.foodnavigator.com/On-your-radar/Food-prices/EU-agrees-rules-to-curb-food-speculation

Germany faces potato shortage

October 17th, 2013 | Posted by jwlbrace in general update - (0 Comments)

Only 9.2 million tonnes of potatoes for Germany:

Dieter Tepel, president of the German potato trade union, emphasised that the potato branch is facing a tense situation in 2013. The consumer will also notice the consequences. The price of potatoes may be higher than in previous years, but compared to other European countries they are still relatively low in Germany.

Source: potatopro.com
Link: http://www.potatopro.com/Lists/News/DispForm.aspx?ID=8373

Potato Starch price increases

October 15th, 2013 | Posted by jwlbrace in general update - (0 Comments)

Due to restricted availability, we are forced to increase prices on Native Potato Starch.

Modified Potato Starch prices remain static at this time, but the increased demand on the raw material will likely have an impact in the near future.

We will contact all existing customers in due course, however for more information, please contact us.

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Daymer Ingredients have developed a premium version of its clean label sausage stabilising system for use in Low Fat Sausages.

This improves further on mouthfeel and moisture retention over our standard clean label fat reduction system.

Developed for manufacturers of branded and private label sausages, the stabiliser helps reduce fat levels down to  4% total weight, whilst retaining a succulent and juicy texture and mouthfeel.

Unlike some other fat mimetic & stabilising products for meat application, this system is clean label and gluten free.

  • A new blend of selected potato starches, inulin and rice flour with added dextrose for colour and flavour enhancement
  • More significantly enhances the moisture and juicy mouthfeel of low fat processed meat products
  • Can be used to reduce fat in sausages to approximately 4%
  • Suitable for gluten free applications
  • Can be used in clean label systems

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From Veendam, 18th March 2013

This week, the AVEBE sites in Ter Apelkanaal and Gasselternijveen will process the last potatoes and that brings the 2012 starch-potato season to a close. This was a special year, as 2012 was the first season without subsidies for starch-potato cultivation.

Generally the season went well.

The starch percentage of the supplied potatoes is more than 20 percent, which makes it 0.8 percent higher than the long-range average. On average, the potatoes had a good storage life due to an advantageous growing season and favourable harvest and storage conditions. The tare percentage remained less than the multiannual average.

Although the yield varied from region to region, the high starch percentage delivered by the AVEBE growers produced a relatively high starch yield per hectare. Generally, in a European context there is a shortage of potatoes for the processing industry.

For more information on AVEBE, please see: http://www.avebe.com