SMART INGREDIENTS
Sole distribution
benefits local ingredient solutions The South African market has a high demand for common food products, such as bread, cakes, sauces, margarine and sweets. These goods all require stability, structure and texture from emulsifiers and other related agents.
T
o produce optimal quality
and the final product must be spongy and
and freshness at a competitive
tasty, with an enjoyable aspect and
price, these additives must be
homogeneous texture. A product specifically developed for use
carefully formulated.
in cakes is Lansenor BK-101. It improves
Ingreto, a prominent ingredient solutions company in South Africa, recently obtained
aeration and also assist in slowing down the
sole distribution rights with
staling in cakes, pound cakes, Swiss rolls and
Lasenor, an international specialist in the
similar products. Used in sponge cakes it will
production, development and application of
lead to a batter with higher stability and lower
emulsifiers. This promises to bring a whole
density due to the increase in air bubbles.
new dynamic to food emulsifying in South
This emulsifier also results in uniform, longer
Africa. Other countries that have benefited
lasting and a moist tender crumb with an
from Lasenor’s footprint include Spain,
increased shelf-life.
India, Russia, Brazil, Argentina and the US. is aimed at finding advanced ingredient
STRIVING FOR SUPERIOR SUSTAINABILITY
solutions for our clients. This strategic
An important factor that led to the
decision to utilise Lasenor products will
arrangement with Lasenor is their guarantee
enable us to continue providing top quality
to protect the society and the environment.
food emulsifier solutions to South African
“Ingreto is fully committed to the protection
markets,” says Sonia Kittle, director at Ingreto.
and preservation of our environment,”
“Our clients will benefit from products that are
explains Kittle. “Sustainability is at the heart
competitively priced and approved by multi-
of our operations.”
“Ingreto’s range of customised services
national companies.” in sourcing, manufacturing and trading
ORGANIC PRODUCTS ARE ON THE RISE
innovative ingredient solutions to the
A growing trend internationally is the
food industry.
demand for organic products. Although the
Based in Gauteng, Ingreto specialises
South African markets have not hurriedly
FAST FACT A product specifically developed for use in cakes is Lansenor BK101. It improves aeration and also assists in slowing down product deterioration in cakes, pound cakes, Swiss rolls and similar products. Used in sponge cakes, it will lead to a batter with higher stability and lower density due to the increase in air bubbles. This emulsifier also results in a uniform, longer lasting and moist tender crumb with an increased shelf life.
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JANUARY 2021 | FOOD REVIEW
shifted towards this trend, it is slowly being adopted. Lasenor enjoys an excellent reputation of reliability and compliance.
Emulsifiers available at Ingreto, through
As the shift occurs, Ingreto is positioned
their distribution rights with Lasenor, provide
to assist with formulation assistance and
bakery goods with the following advantages:
advice, any additional speciality ingredient
Industrial baking
sourcing, as well as customer specific and
Since industrial bread and bakery products
contract blending.
are produced in large and automated factories, specific process-related
BAKERIES BOTH BIG AND SMALL
requirements must be fulfilled. It is imperative
Bread and bakery products, such as sponge
that the dough can resist the big stress
cakes, Swiss rolls or special breads are all
exerted by the machinery, and that it is as
manufactured from raw materials, or from
standardised as possible in order to permit a
a pre-mixed bakery blend and ingredient
continuous process. It is also advantageous if
combination. They also have common and
the shelf-life is prolonged and important that
important requirements - the production
the products have a minimum dispersion in
process must be simple and quick,
terms of shape, colour and taste.
