AAK, one of the world’s leading ingredient suppliers specializing in value-adding specialty fats and oils, is inviting attendees of the International Baking Industry Exposition (IBIE), September 14–17 in Las Vegas, to visit booth #7947 and taste the benefits of consumer-pleasing plant-based solutions. AAK is Making Better Happen™ with fat and oil solutions that bring together the best in sourcing and technology with world-class innovation and expertise.
Visitors to IBIE booth #7947 can sample several craveable bakery prototypes showcasing texture, taste and performance perfection. Experts from AAK will be available to discuss how bakers can unlock the full potential of bakery products using AAK’s versatile range of specialty plant-based fat and oil solutions. Taste AAK’s innovation in action, including:
Cinnamon Sandwich Cookie with Vanilla Filling & Chocolatey Coating – Experience the sensorial delight of a crispy, chocolatey-coated cinnamon sandwich cookie with a smooth, glossy coating and a satisfying snap. Taste, texture and quality—perfectly balanced in every bite. Featuring:
- Cebes® 29-54 NH – A non-hydrogenated blend of palm kernel and palm oil that offers manufacturers a better option for efficient processing and cleaner labels while preserving taste and texture in the chocolatey coating. Provides good bloom resistance and eliminates the need for tempering.
- Cisao® 8312 – This multi-purpose shortening provides the crisp cinnamon cookie with a snappy, light texture and a clean mouthfeel. Ideal for the addition of spices, extracts and flavors. The elastic texture provides good machinability and it creams easily during mixing.
- Confao® 12 – The vanilla-flavored crème uses Confao 12, a specific filling fat solution, providing a smooth melt and high-flavor experience for a creamy and tasty final sandwich cookie.
Knot Your Average Garlic & Herb Knots – A new twist on a classic, using an enriched dough to make every bite ultra-light, flakey and indulgent. These baked knots deliver the perfect balance of a flaked crust and a pillowy center. Featuring:
- AkoSun™ 46-53 – High oleic sunflower oil that lubricates the dough, improving its workability during manufacturing, while also tenderizing the crumb of the baked knot. This neutral-flavored oil with high stability serves as an excellent carrier for herbs and spices. The knots are brushed with an herby garlic oil prior to baking, creating an ultra-light, flakey and flavorful crust.
- Cisao® 8253-41-05 – Natural butter-flavored palm oil flakes melt into the dough during baking to create a porous and open crumb structure. The flaked format allows for a higher level of fat to be included into the dough without inhibiting gluten development or producing an excessively oily and soft dough.
AAK specializes in plant-based fats and oils that are value-adding ingredients in many of the baked goods people love to consume. From label claims—such as sustainably sourced, non-GMO and plant-based—to perfecting sensorial qualities, AAK offers the latest functional oil solutions to overcome a variety of product, process and formulation challenges.
With local and global Innovation Centers and more than 150 years of experience, AAK co-develops solutions with customers and answers the most demanding product development challenges with the versatility provided by one of the broadest lines of plant-based oils and fats in the industry.
Taste AAK’s innovation in action at IBIE by visiting booth #7947 or discover AAK’s latest Co-Development solutions that can help you get your baked goods to market faster by visiting www.betterwithaak.com.
We are AAK – The Co-Development Company.
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52
