MicroGold was originally developed to improve performance of dough-based products in the microwave. The key to this is MicroGold’s patented formula that inhibits moisture migration during microwave heating. Further experimentation indicated that MicroGold also delivers significant benefits for shelf stable products. Benefits include:
MicroGold has been continuously testing and improving the product including:
AIB Comparative Product AnalysisAIB conducted three rounds of comparative evaluations of yeast donuts. After each round enhancements have been made to MicroGold. The analysis was performed between a donut mix with MicroGold and a control mix of the leading competitive product. The evaluation criteria were:
Key results were:
Moisture and fat contents:
Crumb firmness:
Summary FindingsThe MicroGold donuts had:
MicroGold reduces moisture migration due to its hydrophilic and hydrophobic propertiesOngoing Freshness TestingGiven the strong positive results of the AIB test MicroGold has been testing additional product enhancements with a goal of formulating a yeast donut that is perceived as fresh by consumers for up to 36 hours. Testing has taken place at Shawnee Mills, Oklahoma State University and the MicroGold Lab. To test freshness MicroGold utilized a Brookfield CT3 Texture Analyzer to accurately measure the softness of the crumb over time. The CT3 measures the force necessary to push a half-inch diameter acrylic probe 10 millimeters into the tested product. MicroGold donuts were compared to two leading donut mixes. The results were:
The donuts made with MicroGold:
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