Consumers find comfort in the idea that they’re fully aware of what is in their food, and the organic certification provides this assurance. Within the baking industry, this places a large responsibility on companies to become certified while making sure that aspects like taste, texture and shelf-life remain top-quality in organic baking.

Replacing artificial ingredients for organic ones

Replacing chemical ingredients such as DATEM, SSL, L-Cysteine, ADA, Potassium Bromate and chemical preservatives can cause issues within a baker’s formulation, effecting things like crumb texture, mold growth, staling, flavor, dough tolerance and many other important aspects.

However, going organic does not necessarily mean sacrificing these elements. For instance, substituting the correct blend of enzymes for  L-Cysteine in a dough formulation will give a baker dough with the correct texture and workability.

Ingredients for quality organic baking

Finding the correct replacements for their chemical ingredients has been a challenge for baker’s in the past. This is why at J&K Ingredients we are dedicated to developing our line of Organic Certified ingredients that allow our customers to honestly and proudly label their products.

Currently, this line consists of shelf life extenders, dough conditioners, flavors, and bread improvers. With their certification comes the guarantee that these products were developed without the use of genetic engineering, chemical processing or materials like pesticides or fertilizers.

For more information on our certified organic ingredients, contact our sales team today!