The ingredient is not linked to almond prices, which have been rising.
GoodMills Innovation has unveiled a cereal-based powdered marzipan replacement for use in the production of fine baked goods.
Depending on the area of application, Phönix imitation marzipan is produced either exclusively with water or additionally with whole egg. It is free from nuts, which, as well as the obvious benefits to nut allergy sufferers, means that the cost of the ingredient is not linked to almond prices and quality is standardised throughout the year, making costings easier for producers to calculate.
“The market price for almonds has been high for several years now, but it has also been subject to strong fluctuations, which complicates price calculations for our clients,” said Kai Wörzler, product manager bakery for GoodMills Innovation. “Our new ingredient isn’t just more cost-effective, it is also on a par with the original in terms of processing and sensory properties. Another advantage is the fact that Phönix imitation marzipan can also be used to develop alternative fine bakery product concepts for nut allergy sufferers. With appropriate promotion, additional buying incentives can be created and new customer bases developed.”
Depending on the volume of liquid added, the consistency of Phönix imitation marzipan can be adjusted as required, from spreadable to pipeable fillings. The mass is easy to process on machines, and maintains its stability during baking, freezing and thawing. It is also made from natural flavours, meaning it is suitable for clean-label concepts, and has an “authentic mouthfeel”.
The innovative baking ingredient is versatile in use, GoodMills Innovation said, with applications across fine bakery – for example as a filling in yeast doughs and Danish doughs as well as in puff pastries.
© FoodBev Media Ltd 2022
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