Improve baking products with Nu-BAKE for conventional, natural and organic goodness
Nu-BAKE® is a patented hypoallergenic (gluten-free) extract from rice bran that delivers multiple functionality to improve baking products and provide clean label declaration. Our Nu-BAKE ingredient provides emulsification and texture enhancement due to the interactions of its glycolipids, proteins, starches and pentosans. Growing in rapid popularity with the gluten-free industry, too, Nu-BAKE enhances texture, mouthfeel and moisture retention.
Functional Properties (in Natural and Gluten-Free)
- Dough conditioning
- Improve uniformity
- Improve texture
- Retain moisture
- Part of a system to replace trans fats
- Emulsifies oil in water (replaces soy lecithin)
- Reduce water migration/freezer burn
- Reduce oil uptake in fried products
- Improve microwave-ability (uniform heating)
Extended Shelf Life
- Lock in moisture in bakery systems (fresh or frozen)
For EU regulatory compliance statements, please click here.
For Safety Data Sheets (SDS), click here.
Q. How does it work?
A. Nu-BAKE binds oil in water, it is a dough conditioner and it can lower water activity.
Q. What are the benefits?
A. Improved water retention and holding capabilities of oil:
- Improved moisture
- Easier pan and paper release
- More consistent cell structure
- Improved oven spring
- Increased volume
- Increase shelf-life for frozen dough, batter and thaw and serve
Ability to interact with proteins/starches/carbohydrates:
- More consistent cell structures
- Increase product strength and texture while maintaining tenderness
Increase yield and decrease per unit cost
Q. Is it a fiber?
A. No. It is the water-soluble extract from rice bran.
Q. How much will it increase volume?
A. Typically a 10% increase in volume.
Q. Does Nu-BAKE extend the shelf-life?
A. Yes, by holding more moisture, the product will stay fresh longer. The extension will depend on packaging, preservatives, gas flushing and other factors.
Q. Does it affect color?
A. Rarely. Nu-BAKE is a natural light tan color that blends into most formulations. In pure white products, a whitener may be required (titanium dioxide).
Q. Does it affect the taste of the finished product?
A. No. Nu-BAKE is used at 0.25-2%, it does not impart a taste.
Q. Can I increase the oil content?
A. Yes, in most systems (batters, crackers, etc.)
Q. Can I increase the water content?
A. Yes, in most bakery systems and still obtain a uniform bake.
Q. Is it natural?
A. Yes. It is an all-natural rice bran extract.
Q. Is it Kosher approved?
A. Yes, Kosher Parve by the Orthodox Union.
Q. It is Organic?
A. Yes, RIBUS offers Nu-BAKE as Certified Organic by Oregon Tilth.
Q. When is Nu-BAKE added to the formula?
A. Blend Nu-BAKE with the other dry ingredients.
Q. Can it replace soy lecithin?
A. Yes, in most systems. It is also hypoallergenic and does not require an allergen label statement.
Q. Do you have a broker or agent in my area?
A. Quite possibly, contact firstname.lastname@example.org for the name of a broker or agent in your area.
Q. Who do I contact about formulation recommendations?
A. Contact email@example.com