Taste around the world
Our ingredient systems for the food industry today address eating habits in different cultures around the world. Whether steam buns in China, mayonnaise in Russia or agege bread in Nigeria, the Stern-Wywiol Gruppe is part of what millions of people worldwide sit down to eat each day. For these diverse cultures and varied cuisines, we develop ideas that others don’t have.
In Russia people like to get together for a meal in the evenings, and especially on holidays. For special occasions the table is richly set: Stuffed eggs, white bread with red caviar, platters of cold cuts and cheese, salads, pickles, tomatoes and mushrooms. Then come meat and potatoes, often followed by a grand dessert.
Russians like mayonnaise with almost everything. They add a dab to borscht, gratinate fish and meat in it, and spread it on white and black bread. On New Year’s Eve champagne and oranges are a must, and so is ‘Olivier’ salad, consisting of potatoes, carrots, pickles, eggs, peas and sausage or meat held together with mayonnaise.
To do all this, the mayo needs to be firm yet creamy. Our Stabimuls integrated compound makes it possible to achieve this ideal consistency.
In Europe fitness is trendy, and the right food is part of it. Athletes like low-carb protein bars that help them build muscle. The bars have also become popular everyday snacks, for example for long schooldays or workdays, and they come in all sorts of flavours.
At SternLife we draw inspiration from around the world in the development of these products. For our deluxe bars, we’ve adapted successful flavours from the US. These tasty protein bars are sprinkled with nuts or crispies, and coated in chocolate.
Today, protein bars are no longer just power food, but something to enjoy as a treat. Great flavours are welcome – including those of popular ice cream varieties.
A barbecue is more than just a way to prepare food. It’s a social event that we celebrate with friends and family. The main food is naturally the beef burger, almost a macho cliché – and just five years ago it would have been unthinkable to put vegan burger patties on the grill instead of beef.
But today, extremely high-quality and authentic plant-based burger alternatives are offered in stores and are enjoyed at barbecues as a matter of course.
What these products need to do is to look and taste like real burgers. Our Planteneers systems help them do both, by exactly replicating the flavour, texture and appearance of a meat-based burger, right down to the red meat colour from red beetroot extract.
In China people always eat hot meals. For example, in the morning there is porridge and steam-cooked dumplings served filled or plain. The Chinese like eating in company most, and guests always eat first. The importance of the guest is reflected by the number of dishes served. For high-ranking guests, it is impossible to eat all the dishes offered.
Dumplings cooked in steam, also known as steamed buns, are most common in the north of China. In Chinese they are called “Mantou,” which translates as “barbarian heads.” According to legend, during a campaign against barbarians a General Zhu (208–280 AD) ordered his troops to make dumplings in the shape of human heads, in order to replace the bloody custom of offering the heads of the defeated to the river god.
Today, steamed buns have to be white and fluffy. White means premium in China. With our Tigerzym series of multi-enzyme compounds, manufacturers get the perfect bright shine, large volume and fine texture.
In Germany, stollen – a kind of fruitcake – is a big part of Christmas. Its origins date back to the Middle Ages. Traditionally, stollen is eaten from Christmas to Easter. Normally baked in the run-up to Christmas, stollen stays fresh for a very long time. There are many different variations, for example, butter, marzipan and poppyseed stollen.
Only natural ingredients can be used, namely flour, yeast, water, butter and milk, as well as raisins and citrus fruits for the special note they give. They unfold their full flavour only after a week or two, so the cake needs to rest for a while before being eaten. Stollen is served in the afternoon with coffee, or for breakfast.
The natural citrus fruits are among the most important and valuable ingredients. SternGourmet Orange Peel Paste makes the baker’s job easier, because the peel and essential oils are already included, and are easy to dose and work.
Life in Nigeria is strenuous and hectic. For many people the day starts at five in the morning because they work two jobs, or get stuck in long traffic jams on the commute to work. There is usually no time for a hot meal until the evening. That’s when the traditional dishes of millet, corn and tapioca starch are served, as porridge or cooked into dumplings and eaten with meat, fish, vegetables or plantains. During the day when it has to be quick, we like high-energy agege bread. It looks like white bread, and we got the original from the Brits during the colonial period. However, the Nigerian version is ten percent sugar and tastes almost like cake. It’s made in small local factories, usually by untrained bakers.
With Mühlenchemie baking enzymes, this sweet energy source always comes out just right. The dough rises quickly, is easily workable and stays fresh for a long time.
Indian dishes are highly varied, especially the many delicious sauces. Flatbread is part of every Indian meal. It’s a side dish and also a utensil, since people use it to pick up other foods. The flour for flatbread generally comes from traditional stone mills. It contains a high amount of whole grain, so the dough needs long kneading and lots of water.
The many ethnic groups in the country each make their own kinds of flatbread. Naan, battua and papadam are the most popular. Street vendors also sell paratha (parotta in southern India), a pan-baked flatbread that is also eaten with fillings. Since the dough is unrefrigerated for the entire day, the flour’s enzymes and micro-organisms can change dramatically over time.
Our Alphamalt Flatbread range enzyme compounds improve the baking properties of the different flatbreads, and are designed for a wide range of requirements.