Specialist technologies from Nimbus help your products stand out from the crowd. Our aim is to bring a point of difference to our customer's products and to achieve this we have developed a number of specialist technologies that we can apply across a wide range of inclusions and final applications.

Bake Stable

Our Bake Stable range comprises confectionery pieces that can be included in a product prior to the baking process yet still retain their texture and flavour after exposure to heat.

Bake stability is not imparted at the time of production. It is a result of the careful formulation of the inclusion. A complex series of interactions between starch and cellulose create a matrix at the molecular level that traps the moisture within the product. The cross linking of the molecules takes a period of time, which depends on the formulation of the product, but typically bake stability takes between five and ten days to achieve.

Our extensive experience in developing high temperature stable inclusions for the bakery industry has shown that these products are not easily transferred between bakeries. The specifics of the cooking process, the equipment and formulation of the final product all need to be taken into consideration.

However, armed with that information and working closely with the customer we can offer a solution to most problems.

Originally developed as a bakery inclusion the bake stable products are suitable for any application that involves heat processing.

Low Temperature Stable

Inclusions and decorations for frozen products must cope with two demands:

• They must be able to withstand the very low temperatures involved without becoming very hard.
• They must be resistant to damage caused by ice crystals forming on the surface of a frozen product.

Freeze stability is a function of the product formulation. Careful recipe development results in a product that is stable under low temperature conditions.

Use of the right barrier technology imparts resistance to the damage caused when ice crystals form on the surface of a frozen product.

The barrier must be carefully selected to match the application of the product. There are different demands on the product depending on whether it is used as a surface decoration or as an inclusion.

At Nimbus foods we can design a product to cope with either or both of these demands.

High Moisture Barrier

Designing barrier systems to protect vulnerable ingredients in high moisture environments is a core skill of Nimbus Foods. Our innovative solutions to your barrier coating problems can help to deliver something new and exciting to the final product.

Whether it is ensuring biscuit remains crunchy on an ice cream or meringue remains light and crisp in yoghurt we can offer a solution to your problem.

Different moisture barriers are required for different conditions and a number of factors, including the final application, the taste, the texture and the way the inclusion will be handled, are considered when creating the most appropriate protective system.

Softbake

Creating a sauce-like finish within a baked product can be a tricky process - until now.

Nimbus has created a range of hard confectionery inclusions that are easy to handle and can be incorporated into a product before baking. During the heating process the inclusions melt, resulting in a rich soft sauce-like texture. The softbake range is available in a variety of colours and flavours and is typically used in products which are heat processed, such as doughnuts or muffins.

Odourless Mint

Nimbus Foods can claim another first with the development of an odourless mint inclusion.

The company has developed an alternative processing technique that allows it to make naturally flavoured mint products but without the strong flavour.

Mint is one of the most popular and well appreciated flavours, but it also has one of the most persistent odours which potentially can transfer a mint flavour to any material it is stored with or processed alongside.

Like many other companies, we have worked with mint flavours for many years and have learned to store and handle mint products separately to avoid contamination. We recognised that the ability to incorporate mint flavouring without taking these additional precautions would be a major benefit.

In developing the odourless mint range Nimbus still uses natural mint oil but a unique encapsulation technique ensures that the volatile components are retained within the product and not released into the air.

The company recognises that while this new range will not benefit companies who rely on a mint odour to enhance the flavour expectations of their products, it will provide major advantages in terms of storage, handling and distribution for those who do not require a strong mint smell.

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