Fat formulation

first_imgBakers can expect rising raw material and processing costs as they adapt to Food Standards Agency (FSA) proposals for lowering saturated fats in biscuits, cakes, pastries and buns.Many suppliers of fats and oils have developed new formulations and processes to bring down sat fat levels and are poised to guide their customers through the potentially confusing options but are warning their customers of a likely hike in input costs. The FSA’s proposals outline voluntary recommendations for lowering saturated fat, sugar and portion size among bakery products, chocolate and soft drinks. Consultation on the proposals closed last month and, as they stand, these identify reductions of 5% for non-plain biscuits and 10% across other bakery goods by the end of 2012.While misgivings over the proposals were highlighted in British Baker’s recent The Big Bakery Debate on the topic (BB, 6 November), many bakers and their ingredients suppliers have already invested in new recipes to reduce the sat fat content of their products. “We have the solutions. A lot of the time, it’s just down to how much people are prepared to pay to maintain or improve quality,” says Stephen Bickmore, UK commercial manager of Vandemoortele’s lipids division.A spokesperson says Bakemark/CSM is investigating the potential for launching a new line of lower sat fat products next year. But what fat and oil products are available from suppliers to meet the saturated fat reduction needs of various product groups, whether it is pastry, cake batters, creams or biscuits? For shortcrust pastry and cake batters, there are a range of all-purpose shortenings on the market. “Saturated fat levels vary from around 50% for the most basic offering, through 40% alternatives, with some lower levels being available,” says Jo Bruce, research & development manager at ADM Pura. ADM’s all-purpose shortenings, including Peerless Melva shortening, containing only 35% saturated fat. To achieve even further reductions, NovaLipid shortening contains just 30% saturated fat. All these alternatives are similar in creaming performance, cake volume, firmness, dispersibility and eat characteristics, she claims. “For bakers, it is important to avoid a greasy texture in pastry or a dry or claggy cake. NovaLipid shortening has been developed to match the characteristics of Melva shortening, offering optimum functionality for short pastry and cakes. It is also firm enough for use in sugar and fat ’buttercreams’.”The fat used in puff pastry and Danish pastry is pastry margarine. Most pastry margarines available in the UK contain around 40% saturated fat. It is more difficult to change the saturated fat content of puff pastry margarines, as they need to be very firm and very plastic to withstand the laminating process and maintain separation between discrete layers of dough, says Bruce. “However, it is possible to reduce saturated fat in the oil blend, which reduces the saturated fat content without a noticeable effect on the finished pastry. NovaLipid pastry margarine contains only 33% saturated fat and results in puff pastry with good rise and a particularly clean eat.”One method of cutting back on sat fats is to use more soft oils in margarine and other fats, adapting recipes to use a greater proportion of seed oils and less palm oil, says Vandemoortele’s Bickmore. However, he adds: “Palm oil is cheaper than seed oils, so using less of it has implications on cost as well as quality.” Indeed, industry attendees at The Big Bakery Debate identified likely cost increases of between 10% and 20% for new formulations to lower the sat fat content in bakery goods, and potential hidden costs if consumers respond badly to the product changes.Effect on textureCost is not the only variable to suffer from reducing the use of palm oil as an ingredient. “Using less palm oil has an effect on the texture and mouthfeel of products, and while seed oils may be okay in cakes, puff pastry requires a firmer fat for the layering,” says Bickmore.Many suppliers had turned to palm oil as part of the drive to remove trans fats from processed foods, pushing up levels of saturated fat as a result. “It was right to get rid of trans fats, but trans fat levels were actually lower than recommended thresholds in the UK, whereas saturated fats were higher than the UK recommended levels,” says Bickmore.Vandemoortele also lays claim as a pioneer in reduced-fat margarines and butters in the UK market. “Margarine is generally around 80-82% fat, and what we’ve done is reduce it to 60%, and we talk to our customers about how to utilise it, so that people won’t notice the difference so much,” says Bickmore. “You have to be more creative with the filling, although that is being looked at too.”Having removed or reduced many artificial ingredients, salt and trans fats, and now saturated fats, “it’s going to be a different product with less of a flavour profile,” he says. “With pastry, we have probably gone as far as we can go without additives and to go further, you would have to put flavours and fat replacers in, which would go against clean labelling.” Making small, incremental changes to formulation is crucial to consumer acceptance, says Bickmore.AAK, meanwhile, has also moved from palm oil to liquid oils to cut back on sat fats, advocating its Akofluid Pumpable Shortening as a solution to the FSA’s proposed targets for reducing saturated fats in pastry recipes. A switch from block shortening can reduce overall fat content by up to 25%, according to AAK product manager Daniel Chilvers, with the saturated fat content of Akofluid often less than half that of block shortening.”We work with the customer to devise the best way for them to reduce saturated fats in their products, from advising on our ingredients’ use in recipes to creating and building the entire handling system to use with it,” he says. “The onus is on us to lead the change, not the customer.”Akofluid’s liquid consistency results in more effective mixing of dough, requiring less fat and less working-in, and can be used for cake mixes and shortcrust pastry for pie and quiche bases. AAK technical support is on hand to advise clients on other potential applications and can include site visits to manufacturing plants and bakeries.”It’s about trying to find the best of both worlds,” says Richard Bacon, UK commercial manager of S Black, referring to the difficulties faced by suppliers in maintaining product quality, while lowering sat fat content through a reduction of firmer oils, such as palm. “We have a range of natural dairy concentrate flavours such as butter, cream and cheese, which take the original fat and concentrate it down, giving authenticity and the expected creamy mouthfeel,” says Bacon.In addition to its low fat content, S Black’s Buds range is price-stable and offers a concentrated flavour from very low application levels. Further variants include cocoa butter and olive oil, while the supplier is also working on caramelised and flavoured lines “core products with different tonalities and with the richness and mouthfeel to overcome the fat reduction”, says Bacon. “We are applying existing technology to a new market focus area.” S Black has developed a reduced sat fat concept for muffins, using fibres to create a similar product structure to the full-fat product. “This project also showcases how we are able to combine multiple ingredients to generate a strong solution for healthier products,” says Bacon. “With this work we have been able to avoid the typical light fluffy texture associated with low-fat versions and maintained the full-fat moistness with the combination of Butter Buds and fibres.”The supplier claims not all lower sat fat products are more expensive, with a new biscuit recipe demonstrating the potential to cut costs through butter reduction. “We achieved both a 50% and a 75% butter reduction, replacing the butter with Butter Buds and shortening to balance the structure, texture and flavour,” says Bacon. “In most cases, the replacement of butter with shortening would support a reduced saturated fat formulation.”last_img read more

Added benefits of being a credit union member

first_img ShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr Aero Federal Credit Union explains the real meaning behind being a member at a credit union.by: Christina Pontisso“Not for profit, not for charity, but for service” this tagline was used many years ago to summarize the significance of credit union membership and still holds true today.Credit union membership is more than just ownership and cooperation — it’s also about working together with all credit union for the common good! continue reading »last_img

NHL playoffs 2019: Sharks’ Martin Jones, pulled in Game 4, named starter for Game 5

first_imgIt’s fair to say the 2019 NHL Stanley Cup playoffs have been anything but calm and easy. In another shocking turn of events San Jose Sharks coach Pete DeBoer has named Martin Jones his starter in Game 5.In case you don’t remember, Jones was pulled in Game 4 after allowing two goals on seven shots: not great numbers. Jones struggled during the regular season, going 36-19-5 with a career-worst 2.94 goals-against average and .896 save percentage. His stats have not fared better during the postseason, as he has a 1-2 record with a shocking 5.34 GAA and .838 save percentage.On Tuesday, Jones was pulled after allowing two goals on seven shots. Were the goals primarily his fault? Not really, when Shea Theodore splits the defense and scores a pretty goal.yoShea Theodore’s goal in slow-mo is magical pic.twitter.com/F2WVxw3kgO— x-Vegas Golden Knights (@GoldenKnights) April 17, 2019It;s fair to say DeBoer might not have much faith in Aaron Dell if he’s going back to Jones in Game 5. Hopefully, the netminder can refind his game, and the Sharks can refind their defense. If not, they’ll be packing their bags for summer vacation after Thursday. MORE: Lightning’s collapse continues curse of Presidents’ Trophylast_img read more

GAA NEWS: MALIN GAA CLUB HOST MARY HOUTEN MEMORIAL TOURNAMENT THIS WEEKEND

first_imgMalin GAA News:MARY HOUTEN MEMORIAL TOURNAMENTThe Mary Houten Memorial Tournament will take place next Saturday the 31st of October for all girls from 4th class up to 1st year. The tournament will start at 11.00am, all support welcome. OPERATION TRANSFORMATIONThe weekly meetings and information sessions are held every Monday from 7.30-8.30pm upstairs in the Clubhouse, with weekly walking sessions on Tuesday & Thursdays at 7.30pm and Sundays at 11.30am, meeting at Malin Parish Hall. This is part of the health and well-being initiative of the club’s and is completely FREE. For more information please contact Kate Kelly on 0861708279, Linda McGonagle 0861555616 or Rosemary McColgan 0863966016.UNDERAGE Training for the under 12 girls and under 14 girls is on Wednesdays from 4.00pm to 5.00pm, Bring €2, water, gumshields, boots and runners. New members welcome. Under 8 and 10 training has also started back up again every Saturdays from 11.00am to 12.00pm – bring football boots and runners. The Autumn schools parish league for girls and boys aged seven and above including the under 9 Packie McGonagle Tournament and under 12 Shaun Farren Tournament started last Sunday and continues every Sunday at 11.30.  If there are any coaches available to help and assist in the running of this league please come down for the hour each of the next three Sundays. Free bus provided across the parish for players. The under six boys training has started back up and is on every Sunday from 10-11.15am. All underage coaches are asked to contact Brendan in regard to Donegal Yearbook on 0863777015 or [email protected] was no winner of this weeks jackpot of €750. The numbers drawn were 4-7-2-6-3-1-5 and the €50 winner was Mary McLaughlin (D), Glasha, Carndonagh with the €20 sellers prize going to Christopher  McLaughlin, Auchayclay. Next weeks jackpot is €800.JIVING LESSONSJiving Lessons will be starting upstairs in the Clubhouse from Monday 2nd November 8.30pm to 9.30pm and will run for 6 weeks every Monday at €5/personSAVE THE DATE(s) There is a change of date for the annual Know Your Parish Quiz, it will now be on Saturday the 7th of November, keep this date in your diary for local townland bragging rights, Teams of four are needed with entry fee of €5 per person. The quiz starts at 8.30 sharp upstairs in the clubhouse. This years dinner dance will be held on Saturday the 30th of January.SHOPThe club shop is open every Saturday from 12.00 – 2.00 and Sunday from 11.20 – 2.00 or alternatively contact Susan Byrne on 9370638 or 0867832242 . The shop also has a great range of stock in all sizes including coats, jackets, hoodies, tracksuits, socks, shorts, hats and much more club merchandice.Malin Parish CEP Ltd 2015-2016 have vacancies for the following posts commencing November 2015.1 Administrator, 5 General Workers (Malin Parish ), 1 General Worker ( Malin Head ), 2 Cooks (Malin Town ), 1Caretaker (GAA) . Department of Social Protection (CE) rates and conditions apply. Garda vetting may be requiredfor some of the positions on offer. If interested please contactMalin Parish CEP Ltd 2015-2016 have vacancies for the following posts commencing November 2015.1Administrator, 5 General Workers (Malin Parish ), 1 General Worker ( Malin Head ), 2 Cooks (Malin Town ), 1Caretaker (GAA) . Department of Social Protection (CE) rates and conditions apply. Garda vetting may be requiredfor some of the positions on offer. If interested please contactGet Fit With CharlieFitness classes with Charles Byrne are on Monday, Wednesday and Friday evenings at 6.30pm for women and 8.00pm for men in the Malin Gaa centre. €5 per class. This fitness class caters for beginners and people of every fitness level.SYMPATHYThe club would like to sympathise with the McGonagle family on the death of Eddie McGonagle, Strand Head.GAA NEWS: MALIN GAA CLUB HOST MARY HOUTEN MEMORIAL TOURNAMENT THIS WEEKEND was last modified: October 27th, 2015 by Mark ForkerShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:GAASportlast_img read more

COMPETITION: WIN TWO FREE TICKETS TO SEE TOMMY TIERNAN AT THE MOUNT ERRIGAL

first_imgCOMPETITION: Management at The Mount Errigal hotel have teamed up with Donegal Daily to give ONE lucky reader the chance to win TWO free tickets to see the hilarious Tommy Tiernan.Tommy Tiernan, will be performing his ‘Out of the Whirlwind – Tour of Donegal’ on the 4th of December at The Mount Errigal Hotel, Letterkenny.All you have to do to be in with a chance of winning is answer the following question and send your answers to [email protected] Which famous Irish TV comedy did Tommy Tiernan appear in a cameo role? TOMMY: Now entering his 20th year as a stand-up comedian, having won every award going and still as passionate as ever about the adventure of storytelling and comedy, Tommy is also starting to take some very exciting risks.Mannerless, profound, dark, and silly too, his performance mesmerises in a way that is joyful, uplifting, inspirational and most importantly always breathtakingly funny.  Part Chaos, part unplanned pregnancy, Tommy Tiernan’s new show “Out Of The Whirlwind” is a verbal and acrobatic descent into God knows what.” A wide eyed philosopher of love and life who performs as if appalled by the idea of being bland”  THE GUARDIAN Tickets priced €28.00 (inc booking fee) are on sale Thursday 1st October at 9am from local venues, www.ticketmaster.ie & usual outlets nationwide.  Ticket B&B only €79pps call hotel to book 0749122700 or email [email protected] COMPETITION: WIN TWO FREE TICKETS TO SEE TOMMY TIERNAN AT THE MOUNT ERRIGAL was last modified: September 28th, 2015 by Mark ForkerShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window) Tags:Featuresnewslast_img read more