Lin Carson PhD CEO Founder For bakers it means finding natural or organic substitutes for many ingredients and additives What is a clean label The clean label trend is a growing one driven by consumers who are focused on ID: 1047974
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1. Baking a Clean LabelA guide on going cleanLin Carson, PhDCEO | Founder
2. For bakers, it means finding natural or organic substitutes for many ingredients and additives. What is a clean label? The clean label trend is a growing one, driven by consumers who are focused on:01Healthy foodNatural food and processing A simple ingredient list1
3. Can you tell me what exactly is “Clean Label?”202It can mean different things to different people. However, a few standard guidelines are:Ingredients frequently found in your kitchen cupboardIngredients that are “all natural” and contain no chemicals, no artificial preservatives, color agents, or flavor agentsMinimally-processed ingredientsIngredients that are easy to understandNo one is definitive of clean label because there is no FDA definition for it.
4. What Not to Use for Clean Label 303ADAPotassium lodateCalcium peroxideBenzyl peroxide (flour bleaching agent)Emulsifiers (DATEM, sodium stearoyl lactylate,BromateBromate
5. What Not to Use for Clean Label 404Calcium stearoyl lactylate, ethoxylated mono- and di-glycerides, PGME, polysorbate, mono- and di-glycerol, etc.)Calcium propionateSorbic acidArtificial flavor and color agentsPartially hydrogenated oilHigh fructose corn syrup (HFCS)Chlorinated Wheat Flour
6. Good and Bad News505The Good NewsThere are plenty of resourceful substitutes that fill in just fineNaturally leavened and chemically leavened systems can work with clean label ingredients The Bad NewsThe public still has expectations for what products look and taste likeChemcials allow us to bake consistent, safe, quality productsMost natural and clean label ingredients add more cost
7. Need Help with Alternatives? Try Natural Mold Inhibitors!606Ones that disrupt cellular membrane and cellular processes. Clean label alternatives: cinnamon, clove and natamycin.There are two kinds of natural mold inhibitors: Ones that reduces dough pH. Clean label alternatives: vinegar, prune juice concentrate, raisin paste concentrate, cultured whey products, cultured wheat or corn syrup products. 12
8. Need Help with Alternatives? Try Gums!707The addition of non-gelling starches and xanthan gum increases physical stability for freezing and better structural recovery after shear.Gum can enhance the properties of native starches, strengthening the dough.Gums can decrease fat content in bakery products. Flax seeds provides a natural substitute for sugar and xanthan gums, to successfully replace up to 30% of the fat in sponge cake.
9. Need Help with Alternatives? Try Enzymes!808Carbohydrase, like hemicellulase or xylanase, can be used to degrade the fortified polysaccharides and decrease negative effect on quality.Enzymes can be used to enhance the quality of high fiber baking products, often used to enrich wheat flour. Oxidases can be used to improve dough machinability.Proteases can be used to reduce mixing time and improve extensibility.Lipases can be used to enhance emulsifying qualities in the dough.
10. Non-ingredient alternatives 9Other physical methods that will reduce or eliminate emulsifiers & oxidizing agents:09Aged flourFlour Quality Sourdough Longer fermentation (sponge and dough techniques) Cooler doughsPackaging technology
11. The Future Lies in Your Process1010By making a sponge, or including a brew process, you naturally hydrate your dough to make it easier to machine. Thermal profiling with a longer bake would help dry out the baked product and reduce mold issues. An easy-to-sanitize cooling system, together with an efficient air filtration system would also reduce your dependence on mold inhibitors.
12. This is overwhelming, where do I start?1111is to understand the function of ingredients you are substituting. Keep things simple, and know it’s getting easier to find a label friendly alternative.Learn more about clean label baking.NEED HELP? If you’d like advice on going clean, or help adjusting your product, contact BAKERpedia’s technical services team! THE KEY
13. Find all your baking answers onBAKERpedia.com