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Marketing News |
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| 16 July 2009 |
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RUMFORD Aluminum-free Baking Powder
Rumford Baking Powder is aluminum-free and is not genetically modified.
Baking powder is commonly used in bakery products such as cakes and muffins and floury products such as steamed cakes, buns and bread. Typically have three components namely acid, alkaline and filler.
Sodium hydrogen carbonate (INS* no. 500(ii)), also known as baking soda, is commonly used as the alkaline component in baking powder. It is readily soluble in water and reacts with the acidic component to form carbon dioxide, which then raises the baking products. The rate of reaction largely depends on the rate of dissolution of the acidic component in the baking powder.
An acid in a baking powder can generally be categorized into “fast acting” or “slow acting” ones. Generally speaking, a fast acting acid reacts with dissolved sodium hydrogen carbonate at room temperature while a slow acting acid will react until the temperature is raised to certain degree e.g. when baking in the oven. The combinations of the slow and fast acting acids give rise to the double acting baking powder.
Some aluminium-containing food additive e.g. aluminium sodium sulphate (INS no. 521) and sodium aluminium phosphate (acidic) (INS no. 541(i)) can be used as the slow acting acid in baking powder and their use levels can be ranged from 21% to 26%. Owing to the use of aluminium-containing food additives, high levels of aluminium would be expected in the final product, but the residual levels of aluminium may vary, depending on the levels used.
RUMFORD gets its popularity and status as a healthier brand from the main component monocalcium phosphate and the lack of sodium aluminum sulfate.
RUMFORD It’s double acting formula provides a 60% release of leavening gas in the mixing stage with the rest of the leavening action released during cooking.
RUMFORD is the leading orthophosphate baking powder in the United States today because it is formulated to give consistent, high quality leavening to bake goods not only in home ovens, but also in bakeries, restaurants and institutions. It also holds the distinguished Seal of Approval from the American Culinary Federation, Inc, (ACF). The federation’s endorsement follows extensive testing by a panel of ACF-certified chefs.
- aluminum free;
- non-genetically modified;
- no transfat;
- produced in a peanut free facility.
- protected from moisture ensuring superior shelf stability by airtight plastic overcap;
orthodox union Kosher supervision;
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| 12 September
2008 |
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Price increase – Stuhrk Caviar, Germany
Starting from 1st October, 2008, a considerable price increase of 25% will take effect to the above mentioned product. This is due to permission of fish catching and restriction on over-trapping. Moreover, very bad catches of lumpfish. The new price will reflect in the market depends on how high the old-priced stock is.
As the caviar has a shelf life of 12 months, we recommend that you place order shortly before end of September in order to be able to keep up the old price as long as possible in the market.
Price increase - Berryland Farm Gelatine Products, Italy
The gelatine business is getting very hard as the requests of pigs skin are increasing sharply in many South East Asian countries, like PRC, India, Philippines… as they eat them. The huge demand of pig skin caused the increase of price for raw material leading increase to finished products. So, starting from 1st October, 2008 the price of Gelatine Products will increase gradually to reflect the market situation
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4 September 2007 |
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The raw material prices for food have dramatically risen during the last years because of growing demand in Asia but also Europe and USA (not only from the food branch) and weather caprioles and thereby lower crops.
This concerns not only fruits and sweeteners (Sugar, glucose syrup) that we need but also so-called “commodities” like cacao, milk or wheat in big extent. In the fruit sector, e.g., strawberry prices increased up to 75%, apricots + 40%, raspberries + 50% - only to mention the most important fruits.
The cost increases in packaging and transport sector likewise continue as in the past years as a result of the rising energy costs.
Therefore we ask for your understanding that we are forced to increase our selling prices to you from 01.10.2007.
We thank for your understanding and remain.
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