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Kennedy's Bakery Production Magazine | September 22, 2019

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AAK’s flaked fats enhance pizza experience

AAK’s flaked fats enhance pizza experience

AAK is ready to help manufacturers create pizzas with an innovative range of flaked fats that enhance crust quality, taste and texture, as well as offering easy handling during the production process.

Crust type, quality and mouthfeel are a big part of what consumers are looking for when choosing pizza. AAK’s flaked fats are the ideal solution for companies wanting to respond to this trend, providing a simple way to improve the texture and mouthfeel of crusts in both thin and deep-pan pizzas.

The sensory experience delivered by the first bite of pizza is key to how consumers judge quality. With AAK flaked fats, food producers can achieve optimum crispiness in thin-crust pizzas and an indulgent, moist crust in deep-pan recipes. Visual appeal is also improved, since flaked fats create clear air-pockets in the pizza and a more open dough structure that results in a pizza that looks more artisanal and delivers an artisan-style experience.

When producing pizza, the extensibility and elasticity of the dough are important factors. AAK’s flaked fats make it easy to achieve the ideal dough consistency. They can also help maintain the shape of the dough on the production line and reduce shrinkage after baking. If using flavoured flakes, the taste is encapsulated in the flake until the product is baked and the fat starts to melt. This means that less of the aroma is released during the production process, and the flavour of the end product is enhanced.

Pizza companies will also appreciate the easy handling of AAK’s flaked fats. Traditional blocks of hard fat can be difficult to deal with and may need extra processing to break into the right size for production. By contrast, AAK’s flaked fats are free-flowing and easy to handle. Additionally, they can be used in automatic lines, enabling a seamless production process. In most dough-based applications flaked fats are incorporated directly into the dough towards the end of the mixing process, which maintains the structural integrity of the flake.

In addition, AAK’s flaked fats reduce oiling out – the oil migration from the crust that can make home-delivery boxes soggy. Preventing oiling out allows for a better crust texture and has the extra benefit that consumers’ hands will get less greasy if they pick up their pizza to eat.

Rasa Moorthamer, Business Development Director at AAK, commented: “Today’s consumers want pizzas with artisan quality, taste and texture. Our expertise in vegetable oils and fats ensure our flaked fats give the premium pizza experience consumers are looking for. This versatile solution allows for the creation of a tasty product that can make production simpler, while opening the door to unique sensory experiences, whether the pizza is sold frozen, chilled, fresh, or as a dry-mix.”