UK-based TasteTech, announced this week a new application for their Controlled Release Encapsulation (CR100) technology. The company has been working on methods to enhance the flavour and improve the production flexibility of food wraps, the latest alternative to the sandwich. TasteTech claims that by combining micro encapsulated Sodium Bicarbonate with baking powder the release of CO2 is delayed until predetermined conditions have been met. Encapsulation retains Carbon Dioxide so the dough can be stored prior to baking and then still supply maximum aeration in a short processing time whilst eliminating surface spotting associated with traditional Sodium Bicarbonate. With regards to flavouring the wraps TasteTech encapsulate the ingredients in a microfilm of hardened vegetable oil and turn it into a free flowing, easy to handle, powder which is then added to the mix before baking.
