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.

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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’re moving

May 6th, 2016 | Posted by jwlbrace in general update - (0 Comments)

UPDATED: 10th May 2016, 18:00 BST

Daymer Ingredients will be relocating its offices on Tuesday 10th May 2016.

An official communication will follow to all customers and suppliers shortly.

Our new contact details are as follows:

Daymer Ingredients Limited
Unit 7 Shipston Business Village
Tilemans Lane
Shipston on Stour
Warwickshire
CV36 4FF
United Kingdom

Telephone: +44 (0)1608 661 011

There should be no interruption to email services and our team are ready to process orders and answer any queries as normal.

If you do not have a direct email address, please mail [email protected] where your enquiry will be forwarded to the relevant department.

 

From AVEBE.com

Avebe’s potato harvest campaign has entered its final stage. The last potatoes are due to be delivered to the production location in Ter Apelkanaal this week.
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The facility in Gasselternijveen will be staying in operation for longer and is expected to process the last potatoes in April. This is much later than normal and means that the new facility for high quality proteins can be used for as long as possible during this campaign.

The potato harvest campaign is now entering its final stage. The campaign was notable for its late and difficult start owing to the weather conditions. Even once the campaign was properly underway there were a number of challenges, such as the investments at the Gasselternijveen location.

The potatoes that have been delivered to Avebe so far are on average of good quality. At over 20%, the starch percentage remains lower than last year’s high contents, but higher than earlier on in this campaign. The volume is in line with the long-term average, with big regional differences. The tare percentage is around the long-term average.

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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