BakeFlora products are Inulin based products that have a sweetness characteristic equal to sugar. Using BakeFlora products creates healthy diet or sugar-free products. Their 1:1 sweetness ratio makes substitution for sugar or sugar alcohols easy.

BakeFlora replaces both the bulk and sweetness of sugar or polyols in products. Using these products adds fiber which creates healthier products without sacrificing taste.

BakeFlora products are extremely versatile. They can be used in confections, bars, ice creams, bakery, dairy, beverages, condiments, and prepared foods as well as many other applications.

Please contact us for more specific application data.

BakeFlora

1. Sugar Alcohol Enhancer
2. Fiber Supplement
3. Fat/Sugar Substitute

BakeFlora can be used as a sugar alcohol enhancer, as a stand alone bulking agent or as a partial fat substitute in products.

BakeFlora can be blended with Maltitol, Sorbitol, Mannitol or other sugar alcohols to create healthier and better tasting products. Blending BakeFlora with these products can remove the cooling effect (minty aftertaste) and other off-notes that are associated with the use of sugar alcohols. BakeFlora's well rounded sweetness characteristic creates a better tasting product than with sugar alcohols alone and it removes the need to add additional high intensity sweeteners in most applications.

BakeFlora can be blended with sugar alcohols in a 1:1 ratio. The BakeFlora blend is an easy formulation substitution, eliminating the need for additional bulking agents and high intensity sweeteners. The BakeFlora blends will cause little or no change in production processes for most applications.

Blending BakeFlora creates a finished product with better mouthfeel and other sensory evaluations. It can create products with better structural advantages depending on the application. Because BakeFlora binds with water it will increase the shelf life and moisture retention of products. It also will reduce the drying in products.

BakeFlora helps create a healthier product by adding fiber and reducing the sugar alcohol content. Removing sugar alcohols will reduce the laxative effect of the end products. BakeFlora will then further reduce that effect with its prebiotic properties. The inclusion of BakeFlora can lead to possible label claims from the addition of fiber depending on the inclusion rate and application.

BakeFlora can also be used as a stand alone sweet bulking agent to replace sugar or as an easy way to add fiber to a product. BakeFlora can be used in many applications to partially or fully replace sugar. Because it contains prebiotic fiber BakeFlora is an excellent source of beneficial soluble fiber while improving the taste.

BakeFlora also possesses fat-mimicking properties. When BakeFlora combines with water it creates a fat-like mouthfeel which improves the overall texture of products. It also leads to the possibility of replacing fat and/or sugar with the same product.

BakeFlora HP

1. Sugar Alcohol Enhancer
2. Fiber Supplement
3. Fat/Sugar Substitute

BakeFlora and BakeFlora HP can be used in many of the same applications. However, BakeFlora HP has a lower sugar content and performs better in high sheer applications. Because the shorter DP molecules have been removed from the product there is less hydrolysis to fructose in low pH and high temperature systems. This makes BakeFlora HP ideal for fruit preparations and pie filling applications.

BakeFlora HP's improved stability causes less browning in products when they are baked for long periods of time at high temperatures. BakeFlora HP also has improved functionality over the standard product. It provides better fat mimic properties and therefore better mouthfeel in certain applications.

BakeFlora and BakeFlora HP can be used in a wide variety of applications. For more detailed information concerning a specific applications please contact us.