ZigaForm version 5.3.5
"The Baker's Choice" in specialty ingredients for conventional, natural and organic bakery products.

Improve baking products with Nu-BAKE for conventional, natural and organic goodness

 

macaroonsNu-BAKE® is a patented hypoallergenic (gluten-free) extract from rice bran that delivers multiple functionality to improve baking products and provide clean label declaration. Our Nu-BAKE ingredient provides emulsification and texture enhancement due to the interactions of its glycolipids, proteins, starches and pentosans. Growing in rapid popularity with the gluten-free industry, too, Nu-BAKE enhances texture, mouthfeel and moisture retention.

 

 


Functional Properties (in Natural and Gluten-Free)

  • Dough conditioning
  • Improve uniformity
  • Improve texture
  • Retain moisture
  • Part of a system to replace trans fats

Water/Oil Binding

  • Emulsifies oil in water (replaces soy lecithin)
  • Reduce water migration/freezer burn
  • Reduce oil uptake in fried products
  • Improve microwave-ability (uniform heating)

Extended Shelf Life

  • Lock in moisture in bakery systems (fresh or frozen)

 


baked-breadCase Studies:
Emulsion Study
Lecithin Replacer

Data Summary Sheets:
Breads (Artisan)
Trans Fat Replacer
Crackers & Cookies
Egg Replacers (Up to 50% Reduction)
Gluten-Free Formulations
Bakery Products (Water Activity Management)

For EU regulatory compliance statements, please click here.

Spec Sheets & Nutrition Analysis:
Natural Nu-BAKE® Spec Sheet
Organic Nu-BAKE® Spec Sheet
Natural Nu-BAKE® Nutrition Analysis
Organic Nu-BAKE® Nutrition Analysis

For Safety Data Sheets (SDS), click here.