Mumbai :  – There’s good news for the quick service restaurant, baker and chocolatier segments of the food industry. The Aahar International Food and Hospitality Fair saw the introduction of a number of new products in the Indian food and hospitality segment. Mr. Dhiren Kanwar, CEO of Puratos India, disclosed that his company would be launching nine new and exquisite products in the bakery, confectionery and catering industries segment for the Indian market.

Mr. Kanwar shared, “We would like to take this platform as an opportunity to introduce new products which are unique and innovative. We look forward to bring a change in the Bakery, Patisserie & Chocolate industry.”

The nine new innovative products that will revolutionize the Indian Bakery, Patisserie and Chocolate industry are as follows:

•             Bakery

o             Easy Ciabatta

o             Easy Focaccia

o             S-500 Puff

o             Tigris Power

•             Patisserie

o             Easy Sponge Cocoa Egg free cake

o             Hotfil Strawberry

o             Creamfil Ultim

o             Tegral Satin Red Velvet Cake Mix

•             Chocolate

o             Carat Coverlux white

Ciabatta is Italian bread that originates from the province of Lombardy. The brainchild of Arnoldi Cavaliari, it was Italy’s perfect response to the deep market penetration of the French baguette, that threatened to monopolise the Italian sandwich industry. Ciabatta saved Italy; and Italy gave it to the world. Easy Ciabatta is made from refined wheat flour and yeast; the soft bread can be used to make both vegetarian and non vegetarian sandwiches. Another Italian bread mix that will hit the market is Easy Focaccia. A creation of the northern shores of the Mediterranean Sea, it is a flat bread that is cooked on a fire stove. Focaccia is made of wheat flour and yeast and seasoned with olive oil. The dough can be flavoured with herbs like oregano and topped with Parmesan cheese. Both ciabatta and focaccia have a shelf life of six months.

Puratos’ new generation improver system called Tigris Power contains a specific combination of ingredients that will ensure that bread remains soft and fresh for a longer time. What it results in is non-bromated bread with a higher volume, closer and whiter crumb structure, and a pleasant, short bite.

Carat Coverlux White, a new compound chocolate with an excellent chocolate taste. A premium range of white compound chocolates made with mainly fractionated fat and refined to a smooth texture. Carat gives an extra chocolate touch to your patisserie, bakery, biscuit, ice-cream and chocolate creations.

The delicious Indian khari biscuit is set to get bigger, better and healthier with the entry of the  S 500 Puff. Mr. Kanwar observed that Puratos’ new specially designed improver system infused the puff with better layering features, giving it volume and improved nutritional value. Its fat content had been reduced by almost 20% without significant alteration in taste. There was marked reduction in ‘breakage’ as compared to the common khari. “It is highly adaptable, and can be used in fresh, frozen and pre-packed formats. We believe that the S 500 Puff will be bring more value to our customers” he said.

Cremfil Ultim is a filling that enhances the softness and freshness of cakes. Its unique hydrocolloid technology ensures limited water migration between the filling and the crumb, preventing the baked product from drying out. It is made from the best imported cocoa beans. Its rich, indulgent chocolate taste belies the fact that it has less than 10% fat content. It is bake stable and freeze thaw stable, and can be injected, extruded or deposited before or after baking. It can be used in a wide variety of products. Another bake stable product is

Hotfil  Strawberry. It is Puratos’ latest offering in fruit fillings and can be used in buns and muffins, in cold or baked applications. Hotfil Strawberry combines the goodness of fresh strawberries with the convenience of stable baking.

India has a significant vegetarian population, and there is high demand for egg-free products. Easy Sponge Cocoa Egg Free concentrate offers solutions for both traditional and trendy offerings. Sponge cakes made with it have an optimum volume for greater yield. They blend a rich chocolate taste with a moist mouth feel and light aerated texture. Cakes baked with this concentrate have excellent strength and syrup absorption properties. Its inbuilt emulsifier system saves the baker from maintaining cumbersome cake gel inventories.

The Tegral Satin Red Velvet Cake Mix combines a delicate chocolate and cheese flavour with consistency of quality. The mix has been created in collaboration with American experts. What it delivers is the popular, all-American rich, dark red cake with a soft and silken texture. The dark red colour gets enhanced when white icing is used. It is a highly versatile product, offering endless variations of tasty Red Velvet Cakes.