BAKELS has launched what it claims to be the first range of reduced sodium cake mixes.
The company has replaced sodium bicarbonate – a key ingredient in cake mixes – with potassium bicarbonate to guarantee that all cakes made using its mixes fall within the Food Standards Agency guidelines of 0.5g per 100g.
This is a key issue for cake manufacturers as there is to be a change in the law where sodium has to be declared on labelling as salt – by multiplying it by a factor of 2.54 to get the salt equivalent
The company has reformulated all the recipes across it standard product range and is now making the technology available to key manufacturers on a bespoke basis.
Says Greg Woodhead, product development manager for British Bakels: “To the best of our knowledge we are the first company in the UK to offer this guarantee. Sodium bicarbonate is curently a key functional ingredient in cakes. Without it, the cakes will not rise and the permitted level of sodium is already very low.”
As a result the salt content in cakes is either on or above the maximum allowed by the Food Standards Agency. However a reduction will mean that the cakes will simply not rise.
Bakels has initially launched four products in its low sodium range – Sponge Mix Complete, Chocolate Sponge Mix Complete, Muffin and Crème Cake Complete and Chocolate Muffin and Crème Cake Complete – but it plans to roll it out across the entire range.
Now that the company has re-formulated its own range, it is now offering the service to major manufacturers on a bespoke basis.
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