Palm oil Palm oil comes from the oil palm, or Elaeis guineensis. The oil is extracted from orange-red palm fruits that are about 5 centimeters in size. They are together with hundreds in a dense, 25-pound heavy truss. An oil palm supplies about 3.6 tonnes of fruit per hectare. This corresponds with 4.000 litres of …
The use of sustainable palm oil and rapeseed oil Read More »
More and more people are consciously choosing a healthier, often plant-based or vegan diet. Not only do we have to deal with changing customer choices, ingredients and consumption habits are also changing. One thing is clear: vegan is and will remain the trend for the future! We would like to tell you more about how …
Why bakeries should enter the market of plant based & vegan bakery products Read More »
Sydöstbagarn, a medium sized industrial bakery from Sweden, improved the quality of their breads and gained a more stable production process by implementing FermenSon from Sonneveld Group. Linus Henriksson from Sydöstbagarn explains in this video which bakery challenge they had and how the bakery experts from Sonneveld Group and KåKå AB helped him to find …
Improved bread quality and a stable production process with FermenSon | Sydöstbagarn Read More »
Industrial confectionary bakeries use release agents to release their baked goods, such as cakes, sponge cakes and muffins, in a flawless and easy manner. Release agents creates a thin film between your batter and your baking materials which enables you to release your baked goods perfectly. Using the right release agent and application method prevents your confectionary …
Most common release agent issues and challenges in industrial confectionary bakeries Read More »
In our previous blog, we discussed the most common release agent issues and challenges in industrial confectionary bakeries. To release your confectionary products in a cost-efficient way, it is important to choose the right release agent in combination with the application method for the product that you’re baking. This ensures a flawless and clean release of your high-quality products, combined with more convenience and reliability in your industrial confectionary bakery. When creating high-quality baked goods, the amount of release agent being used is just as essential as selecting the right type of release agent. There are different kinds release agents. Each type of release agent has its own unique properties. Together with the optimal application method for the chosen release agent, you can optimize the dosage, minimize the cost in use and create better end products. In this blog, you’ll learn how to choose the right release agent for your industrial bakery situation.
Control of crystallization of fats and oils is important in many food products, including margarine, chocolate, butter, and shortenings. In these products, the aim is to produce the appropriate number and size distribution of fat crystals in the correct polymorphic form (i.e. type of crystal) because this solid fat crystalline phase plays a large role in the product properties as appearance, texture, spreadability, and functionality. It’s not just about the amount of fat crystals but it is also about the type of fat crystals. Due to the complex composition of most natural fats, our understanding of fat crystallization and it’s application remains a challenge.
Sonneveld supplies raw materials to bakeries around the world. These are mainly improvers for confectionery goods and bread, and release agents to retrieve baked products from baking tins. What are these improvers in bread and what are they used for?
Milk (whole) is an important source of vitamins A, B2, B12 and minerals like calcium, phosphorus, potassium, magnesium and zinc (0.6%). It also contains protein (3.3%), fat (3.5%) and carbohydrates (4.5%) in the form of milk sugars. They give milk a slightly sweet taste.
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