Bakers and tortilla makers now have a new line of specially designed shortenings to enhance the appearance, mouthfeel, and functionality of icings, donuts, and tortillas. Bunge Loders Croklaan will launch the new products, Vream™ Specialty Shortenings, at this year’s Ingredient & Food Technology show in New Orleans (IFT’19, Jun 3-5).
“Icings, donuts, and tortillas command $8 billion in U.S. retail sales according to Nielsen, and many customers seek to improve the look, texture, and functionality of their products by overcoming the limitations of conventional shortenings,” said Mark Stavro, senior director of marketing. “Vream is a line of soy and high-stability soy shortenings developed to help manufacturers create a better sensory experience and promote ease-of-use during production.”
Bunge Loders Croklaan is launching three Vream specialty shortenings. All three have a clean taste and are simple to work with given their wide temperature tolerance and extremely smooth consistency. Vream for icings delivers a bright white appearance, light texture and eliminates post-hardening—which means better mouthfeel and longer shelf-life. Vream for donuts enhances adhesion of glazes and icings, and reduces glaze cracking. Vream for tortillas improves rollability—reducing tears—and makes very soft tortillas.
To read the rest of the story, please go to: Bunge
