The art of making it happen!

Ruitenberg Ingredients is a pioneer in devising creative, innovative solutions for the food processing industry. “Every day, our impassioned team inspires our customers to utilise ingredients and processing technology in specific process and product improvements.”

“We provide a broad assortment of applications for the large-scale manufacture of bakery products,” says Jaco van Harten, Commercial Manager of the bakery division within Ruitenberg Ingredients. That division supplies products to industrial bakery companies worldwide, with a particular focus on Europe. “We also offer a wide range of solutions for the industrial preparation of bakery products. When developing fillings, the challenge is to achieve the right taste, texture and functionality at a price that the customer finds acceptable.”

Partner in development

Nowadays, food processing companies expect complete, tailor-made solutions instead of merely a supply of fundamental ingredients. They are constantly on the lookout for new products which will allow them to capitalise on rapidly changing consumer needs. During their many years of experience in the food industry, the food technologists at Ruitenberg have amassed a wealth of know-how: “We are continually investing in the development of existing and new products, in response to trends we identify in the market as well as specific customer requests,” adds Jaco. “A good example of this is our new dough concept, RudinRapiDo. It is a yeast-free dough which we’ve developed to address the needs of industrial bakeries and consumers alike. RudinRapiDo CoEx enables the manufacture of dough products using co-extrusion. The major advantage of this for the industry is the significant boost to production capacity. Moreover it appeals to consumers who are looking for lower-calorie hot bakery snacks that can be eaten on the go. This dough also meets those needs.”

From design to implementation

When developing fillings, the challenge is to achieve the right taste, texture and functionality at a price that the customer finds acceptable,” explains Jaco. The company’s bakery application centre is in Twello, where the technological know-how of the impassioned team is combined with a keen sense of culinary finesse. “Here we can work closely with the customer to design a filling which meets their precise requirements,” says Jaco. “At the client’s request, we can help to devise and create new fillings. If necessary we go in search of alternative ingredients as substitutes for additives or to develop an allergen-free product. Together, we examine their specific applications and their production process in order to find the best and most efficient solution. Our food technologists then help to implement the product and process enhancements on the shop floor. That way, we know for sure that our solution works in practice too.”

Attractive appearance

Today, Ruitenberg Ingredients offers a huge variety of fillings for the large-scale manufacture of (primarily savoury) snacks and convenience products. The fillings are used in products made from bread dough, puff pastry and filo pastry, among others. Additionally, the fillings can be found in savoury pies and quiches and as meal components. “One of the most notable aspects of our fillings is their attractive appearance,” claims Jaco. “Even after the product has been frozen and baked off, the filling not only retains its volume but also stays in place within the casing. We carry an extensive range of fillings with exceptional flavour and texture. Furthermore we offer other products such as a 100% egg substitute called RudinGlaze which gives bakery products their characteristic golden-brown colour and associated glaze. Moreover, this product reduces the risk of microbiological contamination and eliminates salmonella.”

New concepts

“In recent months our team has been working hard on the development of our new filling range called RudinFilling GRW. These fillings expand along with the dough during the baking process to entirely fill the insides of the products. Another project has been an improved formulation for RudinGlaze so that products now also retain their glaze even after freezing. These new concepts will be launched at IBA from 12 to 17 September in Munich,” states Jaco. “Visit our stand (Hall 4, Stand 421) to see these new concepts for yourself. We’re living up to our motto of ‘The art of making it happen’!”

www.ruitenberg.com