- dough yield
- the texture of gluten free breads
- and provides a significant increase in dietary fibre content to improve the health aspects of bread and other baked products.
- It has also been shown to extend the shelf-life of gluten free breads (that often stale very quickly).
- Technically, the structural changes that sugar cane fibre can make to bread involves how moisture is incorporated and retained into the starch matrix of the bread.
- It has been shown that in some breads it will delay the staling process and therefore is expected to have a reduction in wastage as breads will last longer.
Another key advantage of Extracta Sugar Cane Fibre is that it has been shown to improve glucose metabolism in both humans and animals. The rights to this were proven by an Extracta customer through clinical trials in Australia (Royal Melbourne Hospital) and a medical group in Ohio, USA.
Technically, the main components of sugarcane stem are: water (about 70%) sugar (varies during the season from 0% to about 25% - considered 15% during the ‘season’), and non-soluble biomass (average of 15%) cellulose, hemicellulose and lignin.
- The process that Extracta uses to isolate the biomass components from the sugarcane also retains the waxes, the micronutrients and the biochemical cofactors that are important in the processing of sugar within plants and animals. Traditional processes do not retain these nutrients.
- The cane fraction (bagasse) that Extracta delivers is technically different from the bagasse from sugar mills, as it is produced with a completely different process. The resultant products are completely different.
- Sugar mills have multi-staged crushing processes that involves several stages of heating. This effectively burns and caramelises the remaining sugars including molasses within this cellulosic component resulting in the bagasse that is commonly seen in large piles in sugar mills and is brown to black and burnt.
Extracta and its partners have extensively tested bagasse from several sugar mills in Australia and compared it to the process that Extracta uses. There are virtually no nutrients retained in bagasse from a sugar mill and it is typically used as a boiler fuel, but the nutrients and cofactors in the bagasse produced using the Extracta process are retained. This is the key advantage that set’s Extracta products apart from the competition.
[Note that sugarcane farmers and sugar mills are driving by optimising commercial value and not health value, whereas the Extracta process is driven by the health value. The cane mills trade is based on the ‘CCS’ value. CSS stands for Commercial Cane Sugar and is a measure of the sucrose that is commercially obtainable from sugar cane. It is used to determine the price paid to growers for their cane. The CCS content in cane varies across the crushing season, and it is measured as a percentage of the total weight of the cane. The higher the CCS, the more sugar can be extracted from the cane, and the higher the price paid to the grower.]
Contact us today to discuss incorporating Extracta Sugarcane Fibre for a competitive edge: firstname.lastname@example.org