A powdered version of tiger paste, a nut-free alternative to marzipan, and fruit crispies designed to add some bling to desserts are among the latest ingredients rolled out for the bakery market
Take a closer look at the latest ingredients innovation from suppliers here:
Tiger Granulat, CSM Ingredients
CSM Ingredients has unveiled Tiger Granulat, a powdered version of its renowned Tiger Paste.
Designed to provide a decorative, extra crispy crust and a bold savoury finish, Tiger Granulat offers bakers and food manufacturers a ready-to-use option to enhance a wide range of bread and savoury baked goods, from baguettes and loaves to focaccia, pretzels and baked snacks.
Building on the success of Tiger Paste, the new addition can be applied directly to the dough before baking, without additional mixing steps, to produce the signature texture, flavour, and visual appeal. CSM noted that the granulat allows for ‘precise and individual dosing’, enabling manufacturers to modulate flavour intensity and visual impact according to specific product concepts and target markets.
It is suitable for manual or mechanical application, including sprinkling, rolling or pressing, making it compatible with both artisanal practices and automated industrial lines.
Marzipan and kernel paste, Dawn Foods
Dawn Foods UK & Ireland has launched a new range of marzipan products as well as a kernel paste for full-on almond flavour with none of the nuts.
The new range features Dawn Marzipan 58%, a concentrated intense-flavoured and textured marzipan boasting a high almond content which can be used for baking and filling. The Dawn Marzipan 29%, meanwhile, is a traditional marzipan with a lower almond content that is ready-to-use for moulding and cake decorating. Both products allow bakers to claim almond content in the finished product, the supplier said, and are made with Californian and Spanish almonds.
For bakers looking to achieve the flavour and functionality of marzipan in nut-free recipes, it has created Dawn Confectionery Kernel Paste. Made from apricot kernels and white beans, the paste delivers the familiar sweet, almond-like flavour and texture associated with marzipan, making it ideal for traditional marzipan filling, covering and modelling applications.
Like the marzipan range, Dawn’s Confectionery Kernel Paste contains no added colours, flavours or preservatives and is suitable for vegan finished products.
To help bakers embrace the new products and rethink marzipan applications, Dawn has created a range of recipes including Flavoured Marzipan-filled Cookies, Frangipane Forest Fruits Clafoutis, and Lemon or Passionfruit Amaretti Cookies.
Dessert toppings and maple syrup, Henley Bridge
Ingredients supplier Henley Bridge has unveiled a new range of dessert toppings and inclusions created specifically for the foodservice and gelato market.
The new additions to its Bling! range – which were previously only packed in industrial sizes – have been made available in smaller 1kg pouches, thanks to an exclusive collaboration with Henley Bridge and the manufacturer, Pecan Deluxe. It includes fruit crispies in coconut, lime, passionfruit, raspberry, strawberry, mango, and yoghurt varieties, fruit pieces, fudge cubes, and mini caramel cups, which have been added to Henley Bridge’s existing range of sugar pearls and popping candy.
The supplier has also expanded its wider range to include a 22-strong line-up of maple products designed to help operators tap into increased demand for sweet and spicy flavours. It includes four Grade-A maple syrups in different flavour profiles influenced by the time of harvest: First Tapped (lighter and more delicate); Pure Amber (rich taste, caramel tone perfect for baking or as a topping); Pure Dark (stronger caramel tone); and Late Harvest (rich flavour perfect for desserts). These are available in a variety of sizes for foodservice.
Completing the range are a pure maple spread (160g) and pure maple sugar (125g).
Sticky Toffee Pudding Mix, Middleton Foods
Foodservice and bakery pre-mix manufacturer Middleton Foods is expanding its range for foodservice with a classic sticky toffee pudding.
The vegetarian mix has been specifically developed with NHS settings and care homes in mind. Available in 12.5kg bags, it requires caterers to add oil, water, and chopped dates, to produce a ‘moreish’ sticky toffee pudding.
The mix is produced at Middleton Foods site in Willenhall in the West Midlands which is currently undergoing a £4m expansion project. Construction began in November last year, and will see a state-of-the-art NPD kitchen included in the finished site.
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