Millbo taps into salt, fat & sugar reduction in bakery
The company recently showcased its Spring X-tra Life & Taste at FIE 2017 in Frankfurt, Germany, (November 28-30), which uses balsamic vinegar as a natural preservative to enrich its Italian flavour bread.
Packaging semi-finished products
The company has already been recognised with a number of certifications including BRC and Food Safety System Certification 2200 (for dosing, mixing and packaging semi-finished products for bakery and confectionery) and Kosher Certification.
Alessandro Boggiani, president, Millbo, said thanks to its extensive R&D research, it has been able to create new, natural baking E-free solutions for products low in fat, sugars and salt, and those containing egg derivatives and chemical agents.
The firm has also partnered with the University of Gastronomic Sciences in Pollenzo, Turin, to host workshops responding to issues on eco-sustainability and respect for the environment.
“At Millbo, thanks to our expertise and extensive R&D capabilities, we can create unique formulas tailored to one’s needs,” said Boggiani.
“We put our customers’ needs first with our application lab and expert teams, working closely to develop the greatest formulation tailored to each customer.”
Breads & snacks
Other R&D projects include sourdough and cultures (to improve aroma, taste and quality of bread), malts (all the colors of naturalness), enzymes (a complete range that includes both pure enzymes and blended solutions) and bakery mixes (tailormade solutions for special breads and snacks).
Spring X-tra Life & Taste is based on organic acids from fermentation using natural preservatives instead of chemical preservatives.
Millbo also chooses to be E-free and is looking to extend bread's shelf-life and create natural leavened sweet goods using natural anti-staling and anti-molding technology.