Grayson Gold Browning Agent

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Grayson Forest Gold is designed to add a rich roasted appearance

Grayson Forest Gold also has a subtle smoke flavour

Grayson Forest Gold gives a lovely rich brown mouthwatering colour

To acheive the desired colour, the product requires heat, known as the "Maillard Reaction". This is the secret to acheiving the amazing colour

Apply to poultry, meats, pastry,buns, bread, toffees, pies & pretzels.

 

Benefits:

  • Adds a beautiful appealing colour
  • Excellent for microwave cooking or steaming
  • Faster way of acheiving the brown roasted colour
  • Easy to apply

Forest Gold is a natural browning agent that browns food products upon heat application.  The browning produced by Forest Gold is a result of the Maillard reaction whereby Forest Gold and protein interact in the presence of heat.  Forest Gold works well in any oven, including microwaves, with the reaction beginning at a temperature of 52°C (125°F).

Forest Gold provides a natural baked golden brown colour.  Until now, a natural browning agent with the functionalities of Forest Gold has eluded the microwave industry.  Even in a steam cook, Forest Gold will develop proper colour without forming a muddy appearance.  The colour developed by Forest Gold is fixed and uniform without fade.  In addition, Forest Gold provides textural enhancements.

When a product is surface treated with smoke, we obtain surface results such as colour, preservation and flavour.  Manufacturers also have a range of products that require a golden brown baked appearance, or a crisp roast colour, to the external surfaces without a distinctive flavour profile. Forest Gold offers the manufacturer a liquid browning agent that imparts a smoke or roasted colour to the surface of cooked foodstuffs, without imparting any undesirable flavour profile. Produced, using flash pyrolysis in conjunction with sugars and starches, this method has many similarities to liquid smoke production.

Flavour Systems

Glazes - these are sugar and water solutions that are reduced by heat over a period of time.  They are applied to food to form a smooth glossy surface and add colour and flavour.  For meat products, glazes are also used for moisture retention.  Forest Gold can be used at a rate of 5 - 15%.

*Percentages based upon flavour system weights.

Baked Goods

Dough Systems - this includes pie, cookie, bread, cracker and other leavened doughs.   In unleavened systems, internal usage rates are 1 - 3% for Forest Gold.  In leavened systems, suggested rates for Forest Gold are 0.2 - 1%.  For topical applications, Forest Gold can be diluted to a 20 - 70% Forest Gold and water solution.  An internal additioninto breads would primarily be for bread crumbs and croutons.  Additional benefits are texture enhancement and increased product throughput.

Par-Baked Products - a surface application of Forest Gold at a solution rate of 20 - 50% with water can be used.  This would decrease cook time to reach desired browning and aid in food service convenience.

Sweet Goods - in sweet rolls, Danish, turnovers and coffee cakes, Forest Gold can replace colourants such as annatto and carotene.  This decreases the number of ingredients, and provides more natural baked browning.  Levels of Forest Gold for sweet goods are 0.15 - 1%.

Low-fat, Low-sugar Products - these products have a particular problem with lack of colour and colour fade.  Forest Gold will provide excellent colour, but Forest Gold alone does not resolve the colour fade problem.  For colour fade, we have found that Forest Gold in conjunction with glycerol or invert syrup will provide browning and colour stability.  Forest Gold can be used at rates of 0.5 - 2%.  In addition to solving the problem of fade, we recommend the use of glycerol at 0.25% based on total product weight or invert syrup at a rate of 0.5% based on total product weight.

Extrusions - rates will vary widely because of the process.  This process is done by creating a shape of product by forcing a mixture through a die.  Heat may or may not be present.  The amount and contact time of heat will affect Forest Gold application rates.  In heat extrusions exceeding 52°C (125°F) Forest Gold can be used at a rate of up to 1%.

*Percentages based upon finished product weights.

Meat and Poultry Products

Precooked products such as sausage can utilise an external application rate of Forest Gold at a 20 - 50% solution rate with water.

Poultry, Ham, Beef - for surface applications, the solution rate will be anywhere from 10 - 20% (baked colour) or 30 - 50% (roasted colour), depending on contact time and cook cycles.  For formed products, casings can be dipped in Forest Gold or be atomised on the surface during a thermal processing cycle.

Batters

Forest Gold can be added to batters to enhance the appearance of finished food products.  Usage rates of 0.25 - 0.75% are recommended.

Breading

There are several advantages in using Forest Gold in breading systems.  Specific advantages are dependent upon which step in the process Forest Gold is introduced to the breading system and how it is applied.

Forest Gold can be sprayed on topically after the toasting process for retail bakeable breadings, whereby the consumer would benefit from a graduated brown colour development in either a microwave or conventional oven.  Forest Gold can be applied topically after the cooking, staling and mincing, but prior to the toasting to achieve the same yield savings.  For internal applications, Forest Gold can be used at rates of 0.25 - 0.75%.  For external use, Forest Gold can be used at a solution rate of 20 - 60% with water.

In addition, Forest Gold can be used in breading systems for products that will not be fried.  An I.Q.F. battered and breaded product can be dipped or sprayed with a 20 - 50% Forest Gold water solution.

Food Processor

With a topical application of Forest Gold to breaded food products prior to heat processing, increased yields and product throughput for the food processor will be realised.  This is facilitated by accelerating the browning and achieving a desired texture prior to reaching the desired product temperature.  Cooking time can be dramatically decreased in most cases.  The consumer would also benefit from a crispy texture and desirable brown colour on the finished product.

To benefit the consumer, Forest Gold can be applied topically for fully baked or par-baked I.Q.F. products.  Upon heat application in a microwave or conventional oven, a graduated brown colour will develop, and again, the texture and enhanced appearance will be visible.

*Percentages based upon coating system weights.

Casings

Forest Gold may be used to coat cellulose and fibrous reinforced casings.  Products cooked in Forest Gold treated casings take on a desirable golden brown cooked appearance due to the Maillard reactions between Forest Gold and proteins.  The colour produced is nearly identical to that which can be obtained with smoke flavourings, but it does not result in a smoke flavour in the encased area.  Of particular interest are poultry and roast beef items for delicatessen and other retail and institutional usage.