Corbion has launched a new conditioning option specifically designed for tortillas, that is touted as delivering all the product quality and performance its customers are used to while catering to the desire for a cleaner ingredient label. Tortilla Suave CL combines freshness and anti-stick technologies to improve the quality of tortillas without the use of conventional dough improvers, says the company.
Continually investing in new R&D opportunities to help its customers succeed in meeting the latest consumer demands, including requests for cleaner labels, are the core of Corbion’s operations, Ashley Robertson, Market Manager for Bakery at Corbion tells.
Tortilla Suave CL can be added on top of existing tortilla formulas to reduce sticking and tearing, improve softness and increase rollability.
“Tortilla makers work hard to deliver a great customer experience, so a clean-label alternative solution absolutely must offer all the functionality they’re used to,” explains Robertson. “Tortilla Suave CL helps create the product attributes they need consistently, which means there is less product lost as waste or scrap. The result is an end product that is both more marketable and more efficient.”
As the US becomes more diversified and native-born Americans increasingly expand their food horizons, demand for tortillas and other ethnic-inspired baked goods will continue to grow, notes Robertson. “For these reasons, we felt it was only natural to expand our clean label portfolio to include a solution specifically designed for tortillas.”
In addition to Tortilla Suave CL, Corbion’s Pristine clean label dough conditioners also help bakers reduce or remove unfriendly conditioners and oxidation systems from commercial pan bread and buns, rolls, bagels, frozen bread, pizza and pita bread without sacrificing product quality or taste.
“Pristine Organic 522 dough conditioner is another solution we offer that is specially designed for organic bread, buns, rolls and bagels. It’s not only organic and non-GMO, but it also reduces mixing time for dough,” Robertson notes.
When reformulating baked goods, even minor changes can have drastic impacts on overall quality and consistency, but Corbion’s clean label tortilla conditioner makes it easier to remove unwanted ingredients while maintaining product integrity, she explains.
“Tortilla Suave CL combines freshness and anti-stick technologies to improve the quality of tortillas without the use of conventional dough improvers. It can be added on top of existing tortilla formulas to reduce sticking and tearing, improve softness and increase rollability – all while creating a cleaner ingredient label.”
Optimized for use in both commercial and foodservice channels, Tortilla Suave CL can easily be combined with Pristine Tortilla Base to create a complete Tortilla package, according to Robertson.
Corbion offers a full range of conventional and clean label solutions for tortillas and flatbreads that help manufacturers reduce stickiness, extend freshness, increase process tolerance and enhance resilience and other aspects of product quality.
Corbion customers can also benefit from in-house testing facilities and technical support teams prepared to assist in the implementation of its ingredient solutions, says the company.
