Nutritional Information (3.5 oz serving)
Calories (Kcal) 165
Total Fat 0.6 g
Saturated Fat 0g
Trans Fat 0g
Recipe Flour Water Yeast Salt S500 Red Sapore Panarome Puraslim • Consumers understand the benefits of healthy eating, but they do not want to compromise on taste.
Puraslim
• Puraslim is an efficient fat alternative for breads and cakes. It helps you improve your product’s
nutrition label by reducing fat and calories.
A fat alternative for breads and cakes.
Puraslim - an innovation to help you grow your business
Sub Roll
lbs
100 lbs
58 lbs
3 lbs
2 lbs
2 lbs
2 lbs
1 lbs
Method
• Mix 3 minutes on low and 6 minutes on high speed
• Dough temperature: 78-82° F
• Bulk fermentation: 0-15 minutes
• Scale: 4 oz per piece
• Intermediate proof: 5 minutes
• Make up: Round
• Proofing: 60 minutes
• Oven temperature: 375-425° F (depending on oven type)
• Baking time: 13-16 minutes
• The cost-in-use of Puraslim is more stable and competitive with traditional fats.
Usage
• Easy fat alternative thanks to Puraslim ready-to-use paste.
• Ideal for a wide range of breads and cakes such as buns, bread, tortilla, rolls, muffins and cream cakes.
• For sweet goods such as cakes and muffins, Puraslim needs to be used in combination with the
Puraslim Key Mix.
Tortilla
Nutritional Information (1 oz serving)
Calories (Kcal) 90
Total Fat 0.5 g
0g
Saturated Fat Trans Fat 0g
Recipe Flour Pastry Flour Puratos Easy Tortilla Water Puraslim Soft’r Intens Moist lbs
40 lbs
60 lbs
8 lbs
52 lbs
5 lbs
0.20 lbs
Method
• Mixing: 2 minutes on high speed and 6 minutes
on low speed
• Dough temperature: 77-81° F
•D
ivide the dough in 1-1.7 oz pieces for a baked tortilla
with a final diameter of 6-12 in
•P
lace the dough pieces on a previously greased
sheet pan; spray some oil over the dough pieces to
prevent them from drying out
• Cover and let rest for 5-10 minutes
•P
ress and process in a tortilla machine or use a hot
press to shape and bake the tortillas (360-400° F)
Name Format Size Packaging Item #
Puraslim
White Paste
22 lbs
box
00121180111021
50 lbs
bag
0101738001TD11
Puraslim Key Mix Powder
Packaging: 22 lbs box
Shelf life: 9 months
“Our customers like the taste & texture of our
products with Puraslim as they contain less fat
and are still very tasty”.
Mr. Feng, Production Manager, Bakery Industry
Whole Grain Muffin with Cranberries
Nutritional Information (2.3 oz serving)
Calories (Kcal) 290
Total Fat 11 g
Saturated Fat 2.3 g
Trans fat 0g
Recipe Tegral CL Whole Grain Cake n Muffin
Whole eggs Soy Oil Puraslim Puraslim Key Mix Water Cranberries g
1000 g
350 g
105 g
55 g
118 g
247 g
170 g
Method
• Premix the Key Mix in with the cake mix
• Add the liquid eggs and mix 2 minutes on low
•D
istribute the Puraslim paste evenly over the batter
and mix 2 minutes low or until no white paste is visible
•A
dd the oil and water. Mix again for 1 minute low,
crape, 3 minutes low
•A
dd the cranberries at the end of mixing
until they are distributed evenly through the batter
• Deposit muffin batter into the muffin pans
•B
ake the muffins per bakery conditions
(375° F in Reel Oven or 330° F in Rack Oven)
Can’t wait to test
this product?
Contact us
www.puratos.us
Puratos US Corporate Headquarters - 1941 Old Cuthbert Road - Cherry Hill, NJ - 08034
T: 856-428-4300 or 800-654-0036 - F: 856-428-2939 - E: [email protected]
Reduce the fat, keep the taste
The Advantages of Puraslim
Examples
Better Nutritional Values
Sub Rolls
• By reducing fat by up to 50% in cakes and 70% in breads,
Puraslim improves the nutritional content.
Control Recipe
Shortening - 2%
•W
ith Puraslim you can promote your baked goods with
nutritional claims such as “low fat” or “reduced fat.”
• Puraslim is Trans fat free.
Indulgent soft, short & moist texture
Delicious taste and less fat are a
consumer priority
Puraslim is a fat
alternative that delivers
the same taste and texture
sensation in breads and
cakes, like traditional
fats do, while improving
the nutritional value and
being cost competitive.
Consumers are more aware than ever of what to eat in
order to live healthier. Nutritional labels, governmental
campaigns like ‘Let’s move’ and the newly launched
MyPlate are encouraging people to make healthier
choices in their daily life. As consumers become more
health conscious, they are taking the time to read and
compare nutrition labels. However, healthier does not
mean there should be a compromise on taste.
Puraslim: a breakthrough
technology
Puraslim is a unique combination of emulsifier, enzyme,
and flavor technology emanating from years of research in
reduced-fat bakery products. It mimics all the properties
of traditional fat such as softness, short bite, shelf life and
taste while lowering the levels of fat.
Puraslim allows you to improve the texture of your products.
When used in soft rolls, for example, you will notice better
softness, short bite and moistness than in soft rolls prepared
with traditional fats after 3 days storage.
Puraslim Recipe
Puraslim - 1% Shortening - 0%
Nutritional values* (100g)
Calories (Kcal) Total Fat (g) Saturated Fat (g) Trans Fat (g) Tot. Carbohydrates (g) Fiber (g) Protein (g) 175
1.6
0.3
traces
36
1.3
4.7
Nutritional values* (100g)
-60%
fat
Calories (Kcal) Total Fat (g) Saturated Fat (g) Trans Fat (g) Tot. Carbohydrates (g) Fiber (g) Protein (g) 165
0.6
0
traces
36
1.3
4.7
*Comparison made on a standard sub roll formulation versus an alternative Puraslim. We noted a 60% fat reduction (25g to 1g) based on a 100g serving size.
Texture analysis
Softer texture
Puraslim
Tortillas
Margarine
200
400
600
800
1000
1200
Force(g)
Competitive, stable prices
• Puraslim can be used at a lower dosage than traditional fats.
• Less sensitive to the fluctuating price of oils.
Tested and approved by consumers
Sensory analysis (in blind tests) has shown that consumers like
the products made with Puraslim as much as the traditional
high-fat version. This preference actually increases when they
discover that the product is reduced in fat.
% purchase intent
Puraslim
100
90
80
70
60
50
40
30
20
10
0
13%
23%
77%
87%
There is a significant preference for
tortillas made with Puraslim when
the consumer is given additional
information on the lower fat content.
Source: Puratos Sensorial Analysis, 2009, USA, n=123
Source: Puratos Sensorial Analysis, 2009, USA, n=123
Wholegrain Muffin with Cranberries
Control Recipe
Puraslim Recipe
Nutritional values* (65g)
Nutritional values* (65g)
Calories (Kcal)
Total Fat (g) Saturated Fat (g) Trans Fat (g) Tot. Carbohydrates (g) Fiber (g) Protein (g) 350
20
3.8
0
42
2
4.6
-45%
fat
Calories (Kcal) Total Fat (g) Saturated Fat (g) Trans Fat (g) Tot. Carbohydrates (g) Fiber (g) Protein (g) 290
11
2.3
0
46
3
4.6
*Comparison made on a standard wholegrain muffin recipe versus an alternative using Puraslim. We used 65% less oil in the recipe and noted a
46% total fat reduction (13g to 7g) based on a 65g serving.