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Free From ingredients with quality guaranteed

Calendar Icon 20 Mar, 2018

Here at BakeRite quality and safety is our top priority.

We understand that food manufacturers need to have full confidence in order to choose us as their supplier. You need to be able to rest assured that we can supply free from ingredients that are consistently of the highest possible quality and meet worldwide standards.

We have achieved the BRC Agents and Brokers Certification for several years running now, providing that final link of assurance in the global chain from the field to the finished product. Of this, we are particularly proud as it clearly demonstrates our commitment to providing the highest quality products and services.

So what else does BakeRite do to provide quality assurance?

Sourcing

The first way in which we ensure this consistent quality is by sourcing from premium ingredient manufacturers worldwide all year round. They key for us is to create and maintain long-term partnerships, so that we can ensure the finished products that we supply are the best of the best from the very beginning.

Production

The next step is to have full confidence in our producers. They are put through stringent audits to ensure they comply with all European and international food regulations. All of the producers we work with across the globe have the BRC accreditation, FSSC accreditation or ISO certification, and we make sure that HACCP principles are in place. We can guarantee that are products are safe to use and are fully put to the test to prove it!

Storage & Supply

Once our products have been expertly manufactured, it’s important that we ensure they are stored and transported in the safest and most efficient way. Our main logistics centre has the BRC Storage & Distribution Certification and has also won many awards for its quality procedures, which enable us to ensure that products are stored and transported in a safe and secure manner.

Traceability

When it comes to food ingredients, it’s important that everything can be traced back to the source. From our initial sourcing right through to customer delivery, we insist on rigorous regulations and have implemented product traceability systems along with the certification and technical resources required to back this up.

Environmental Impact

It’s important for us to do our bit for the environment and to have the smallest impact possible. We do this by supplying quality organic ingredients, helping to protect wildlife and to minimise climate change. We’re proud to provide products with lower levels of pesticides, no manufactured herbicides, and no artificial fertilisers. We have achieved the EU organic certification, which means we are able to store and supply these products safely.

Have any questions about our quality assurance certification or procedures? We’re happy to answer these, feel free to get in touch with our team today on 0800 999 8876 or fill out our online enquiry form.

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The ideal gluten and fat replacer: HPMC

Calendar Icon 13 Mar, 2018

Presenting our brand new product…

Here at BakeRite, we understand the importance of finding new allergen and gluten free food ingredients, to create products that are not only safe for everyone to eat, but also stand up to the flavour and texture of traditional recipes. With that in mind, we’re pleased to be adding another new ingredient to our offering…

So what is HPMC?

HPMC is a type of Hydroxypropyl Methyl Cellulose created using cellulose pulp, which has been extracted from the cell walls of plants. It is a clever agent that forms a soft, fluid gel that maintains its viscosity during heating and reduces boilout in fillings. This product is allergen and gluten free, making it the perfect ingredient for your free from recipes!

How it can be used

HPMC can be used to help replace gluten in gluten free products, retain the shape of formed foods at high temperatures, reduce oil uptake in fried foods and increase shelf life. This makes it ideal for all gluten free baking including cakes, pastries, doughs and pies, as well as for sauces and soups, snack bars, fat free puddings and even mayonnaise. It is also a great aid in food coating applications.

With enormous culinary possibilities, this versatile plant-based product can help you to create healthier reduced fat, gluten free, vegetarian and vegan foods that consumers are increasingly reaching for. What’s more, there’s no compromise on taste, look or feel.

Key Benefits

    • Gluten Replacer
    • Fat Replacer
    • High Moisture Retention
    • Great Freeze/Thaw Stability
    • Hydrates when cold

 

Interested in our new product? Click here to request your free HPMC sample, or get in touch to receive your personal price today.

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Tapioca Starch

Calendar Icon 10 May, 2016

The Tapioca Root, also known as Cassava, Manioc, or Yucca, is the third most important carbohydrate in the world. Native to South America, it is a staple diet throughout the tropical and subtropical areas of South America, Africa, Asia and the Pacific Islands. Most cultures that consume the root also eat the leaves, which are a good source of protein.

 

Cassava or Tapioca?

Cassava (and Manioc and Yucca) are all names for the same starchy tuber grown throughout South America, Africa, and Asia. The tuber roots of the Cassava plant are referred to as Tapioca.

 

World Production of Cassava

The biggest producers of Tapioca are Nigeria, Thailand, Indonesia, Brazil, Vietnam & Cambodia. Nearly all of the countries that grow Cassava are developing countries, which generally means they do not have the Quality Assurance systems in place as required by Europe. Thailand and Brazil are the leaders in this field.

Thailand only has 2 Tapioca Factories that hold BRC certification, while Vietnam has none. The BakeRite Company is a distributor for both Tapioca Factories in Thailand that have BRC.

By only dealing with Producers that have sufficient quality assurance controls in place we ensure that we have a good quality product and that the total hydrocyanic acid content of the product does not exceed the accepted level of 10mg/kg.

The Map above shows the World Distribution of Cassava crops in 2013.

 

Tapioca Benefits

  • Water Binding Capability
  • Swelling Power
  • Adds Structure
  • Chewy and Crisp Texture
  • Speeds Up Rising Process
  • Lightens Product
  • Aids in Browning

 

 

 

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Masa Flour

Calendar Icon 14 Mar, 2016

The BakeRite Company provides a wide range of masa flours for so called “Tex-Mex” applications: tortilla chips for dipping or ethnic snacks, tacos, soft tortillas (fajitas), corn chips, etc.

Masa Flour is made from cooked corn kernels that are ground into flour. Masa Flour is then mixed with water and pressed and shaped into the desired size and thickness before being baked or fried.

Product Name Suggested Applications
Masa Flour Large Tacos and Tortilla Chips (Crunchy Texture)
Masa Flour Tortilla Chips (Crispy Texture)
Masa Flour Fine Soft Corn Tortilla (Flexibility)
Masa Flour Extra Fine Extrusion (Lime Taste, Crispy Texture)

 

Most Masa Flours that are manufactured using traditional processes are obtained by nixtamalisation, a process that requires large amounts of water and energy. Our Masa is produced by using a patented hydrothermic process that achieves similar products, while at the same time improving the regularity, shelf life and environmental impact of the Masa Flour.

 

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El Niño 2015-2016

Calendar Icon 07 Dec, 2015

 

So what is El Niño?

El Niño is the name given to an irregularly occurring weather phenomenon of the South American Coast in the Pacific. In this area the trade winds typically blow from east to west, but when they weaken, the sea surface temperatures start to rise, setting off a chain of atmospheric impacts. El Niño usual occurs every two to seven years, and its power can vary between strong and weak. Strong El Niños can cause a huge disruption in the weather patterns around the world, bringing drought to the west parts of the Pacific, such as Australia, South Asia and Africa, and heavy rains and flooding to the other side of the Pacific, in countries such as Argentina and Peru. In the UK, stronger El Niños bring freezing winters, and heavy snow and rainfall.

Why is this year’s El Niño such a big thing?

Well first there is the fact scientists predicted a big El Niño for 2014-15, but it kept defying predictions and not showing up. Finally, after several false alarms, in March scientists found the beginnings of a weak El Niño in the Pacific. They didn’t believe it would amount to anything big, instead predicted that it would peter out by October or November. Instead it has kept on getting bigger and bigger.

The El Niño in 1997-1998 ended up causing an estimated $35 billion (around £23 billion) in destruction, and around 23,000 deaths worldwide. The highest sea surface temperatures in 1997 was +2.75ºC above average. This time it has surpassed +3ºC and could still rise a little higher.

Sea Levels El Niño

(NASA/JPL)

El Niño is already affecting the weather globally. The average number of cyclones in the west Pacific per season is two, but so far this season there has been seven. It has triggered longer droughts in Indonesia, allowing the man-made peatland fires to spiral out of control, creating a toxic haze that has spread as far as Singapore.

And this is just the start of it. El Niño normally brings extra dry weather to Australia, that reduces crop yields and increases the risk of wildfires. The drier, hotter weather also effects crop yields in South Asian countries such as India. On the other side of the coin, El Niño can bring destructive flooding and mudslides to countries such as Peru, and to a lesser extent the United States. The biggest problem though is that – like snowflakes – no two El Niños are the same. They all unfold differently, so there is no way to accurately predict what impact an El Niño will have.

How is this going to effect crops worldwide?

As already mentioned, this El Niño will have far reaching global effects. This means that crops all over the world will be effected. Some will be effected in a positive way, but many others in a negative way. Some areas of the World will have record yields because of the change from the normal weather patterns, while in other parts of the World yields will fall dramatically. Price increases are predicted for (among others) Sugar, Wheat, Maize, Cocoa, Rice, but the prices for Soyabeans and Coffee are expected to fall. Changes in the Supply/Demand of these products in turn effects the prices and availability of alternative products. World food prices rose in September for the first time in eighteen months, but the full impact wont be known for several months yet. For instance Thailand is forecasting rice production will be down by 15-20%!

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Cassava Flour

Calendar Icon 15 Oct, 2015

Our Cassava Flour delivers baking performance characteristics that closely mimic the structure, texture, and taste of numerous wheat-based products with a single ingredient. This effectively eliminates the need for complex formulations of flours, starches and hydrocolloids commonly used in gluten free products. Plus, it enables simplified formulation, production and inventories, and simpler, more consumer-friendly labels…

Benefits

  • 1:1 replacement for Wheat Flour in many applications
  • Healthy and natural!
  • High in Fibre (7%)
  • Enhanced functional properties
  • Non-GMO
  • Non Allergenic
  • Gluten Free
  • Clean Label

 

Unlike most Cassava Flours, our Cassava Flour is not hand peeled and neither is it sun dried. This ensures that our Cassava Flour is of the highest quality available. It is processed by design in a very specific process (patent pending) to manage the quality of the starch content and particle size distributions and retain relatively high fibre content. Our Cassava Flour is basically Tapioca Starch but with the fibre, approximately 7% of the flour. The presence of this amount of fibre enhances both the nutritional and functional value of the flour. This is possible since the process to manufacture the cassava is different from the process for tapioca starch. Also, while tapioca starch is entirely native starch, a specified percentage of the tapioca starch present in premium cassava flour is gelatinized.

The starch in cassava flour has favourable extrusion properties such as low gelatinization temperature, clarity, low tendency to retrograde, bland taste and high viscosity. The cassava flour itself, with its partial gelatinization, has a high water binding capacity and high degree of expansion under optimal extrusion conditions. Cassava Starch-based products exhibit light colour, smooth surface and closed structure. Research demonstrates that it extrudes as well as corn or rice.

 

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