Contents
Summary
One of the UK’s leading crumpet manufacturers sought help from Kudos Blends to reduce sodium in their finished goods. By making a simple switch to PELL™ Krumpet it was possible to drastically reduce sodium levels and maintain the same quality finished good without any recipe reformulation.
What PELL™ Krumpet Can Do for You
- Reduce sodium in crumpets by up to 34% without compromising end-product texture and shape.
- Give the same rise and signature tunnelled aesthetic that consumers expect.
- Retain taste by removing sodium from the baking powder instead of removing recipe salt.
Our patented sodium reducing PELL™ K and KODA™ technology is also available for applications such as cakes, cookies, crackers, tortillas, muffins, pancakes, doughnuts, premixes and many more. To find out more about how to improve the nutritional profile of your baked goods, contact our experts.
Background
In the UK, crumpets are a beloved breakfast staple, loved for their spongy texture and ability to hold melted butter. These treats have longstanding popularity, with over 300 million crumpets consumed across the country every year.
Public Health England has set salt reduction targets for 2024, prompting the bakery industry to adapt to new regulations and consumer health preferences. This initiative aims to further decrease salt content in various baked goods, including crumpets, to promote healthier eating habits.
Sodium, a key component of salt, is crucial for bodily functionality but excessive intake can pose health risks. For instance, a single crumpet may contain up to 500mg of sodium, contributing to daily intake levels if consumed regularly.
Challenge
Salt (sodium chloride) in crumpets has a tremendous impact on many end-product traits, as well as influence over industrial processing properties. Taste is the primary functional purpose behind salt addition; yeast and flour otherwise become the predominant flavours and the product becomes unpalatable.
Sources of Sodium in Crumpets
It also serves to assist and strengthen gluten formation, which is essential for the unique tunnelled texture of the crumpets themselves. Salt also acts to slow yeast fermentation, which aids with process tolerance. As such, it is necessary to tackle sodium reduction through other sodium sources in order to avoid undesirable end-products.
Solution
As a component of PELL™ Krumpet, our patented KODA™ potassium bicarbonate technology provides consistently impressive end-product results, with the physical characteristics, flavour and handleability that customers expect; all with a significant sodium reduction.
Crumpets Made Using Different Bicarbonate Sources
Standard baking powder
472mg/100g of sodium
PELL™ Krumpet
310mg/100g of sodium
Hardness
Measured using a TA.XT plus C texture analyser according to AIB bakery standards.
The higher the bar, the harder the product.
Springiness
Measured using a TA.XT plus C texture analyser according to AIB bakery standards.
The higher the bar, the springier the product.
Resilience
Measured using a TA.XT plus C texture analyser according to AIB bakery standards.
The higher the bar, the more resilient the product, the greater the resistance to breakage.
Hardness, resilience and springiness were all statistically identical. As seen in the figures and images above, KODA™ can provide delicious, aesthetically consistent crumpets every time.
KODA™ is available as a standalone product and as a part of our range of PELL™ K low sodium range. Our PELL™ K baking powders typically incorporate KODA™ 100 technology; perfect for industrial bakeries. For leavening that requires more specialised characteristics, we offer products with a range of particle sizes specifically designed to suit all applications.
