Come and taste Organic SAGO Potato Pearls: BioFach 2016

Once upon a time there was a beautiful white pearlBOX

These pearls are manufactured for you from organic potato starch which comes from organic potatoes grown in the pristine Finnish countryside.

Enjoy your pearls in hot porridges, puddings, pancakes, sweet desserts and pies. Or improve the texture of your casseroles and meatballs with pearls.

Our pearls have a mild taste, making them a favourite with everyone in the family – babies as well as seniors and everyone in between. This product is organic and Kosher certified as well as Halal certified. And if you have special dietary requirements such as coeliac, vegan or low allergies, this is for you.

Ingredients: organic potato starch, citric acid (E330)

Resistant Starch 24g/100g 

Organic SAGO Pearls are free from

  1. gluten
  2. allergens
  3. gmo’s
  4. milk and dairy
  5. egg

 

Organic SAGO Pearls are

  1. Vegan and vegetarian
  2. with no added salt or sugar
  3. a good source of resistant starch
  4. Kosher certified
  5. Halal certified

 

We will be exhibiting at BioFach in Germany 10.-13.2.2016 at Finland national stand. Finnish top chef Kim Palhus will be there preparing Finnish food including some of the below. Come over and taste the Sago potato pearl and meet us in Hall 5 – Stand 131!

Looking forward to meeting you at BioFach!

 

 

Recipes

SAGO Potato Porridge (4 servings)

  1. 1 litre milk
  2. 2,5 dl organic Sago pearls
  3. 1 tsp salt
  4. 1 tbs butter

Bring the milk to a boil and then add the Pearls. Simmer for 8 minutes while stirring constantly. Take the pot off the heat, put the lid on and allow the porridge to steep for 1-2 minutes. Add salt and butter according to your taste.

 

SAGO pearl pudding – gluten free (5 servings)

  1. 8 dl milk
  2. 2 dl Sago potato pearls
  3. ¾ tsp salt
  4. 1 Tbsp. butter or margarine
  5. 2 Tbsp. sugar
  6. 2 tsp vanilla sugar
  7. 2 eggs
  • Bring the milk to the boil and then add the Sago potato pearls. Allow to simmer for 8 minutes, stirring constantly. Remove from the heat and allow the porridge to steep for 1-2 minutes, with the lid on. Add salt to taste and a knob of butter.
  • Add the rest of the ingredients. Mix well.
  • Pour the mixture into a greased oven dish. Bake for 20 minutes at 200 °C. Serve warm with lingonberry kissel.

 

Lingonberry kissel

  1. 2 dl lingonberry juice
  2. 3 dl water
  3. 2 Tbsp. Organic potato starch
  4. 2 Tbsp. sugar
  5. 1 tsp vanilla sugar
  • Add juice and water to a saucepan. Add the potato starch and sugar.
  • Bring to simmering point, stirring all the time. Add the vanilla sugar and allow to cool.

 

Vegetable chicken casserole – gluten and lactose free (4 servings)

  1. 300 g L´uomunokka´s boneless chicken breast, cut into strips
  2. 100 g diced fresh onion
  3. 500 g vegetable strips (frozen)
  4. 1 ½ dl Sago potato pearls
  5. 2 dl heavy cream
  6. 2 dl water
  7. ¾ tsp salt
  8. ½ tsp freshly ground black pepper
  • Fry the chicken strips in a frying pan. Add the onion and fry together for a minute. Add the vegetables and Sago potato pearls. Transfer this to a greased casserole dish.
  • Mix the rest of the ingredients in a bowl and add to the chicken mixture. Press  down the surface with a spatula. Bake at 200 °C  for about 45 minutes.

 

 

Find more recipes at www.finnamyl.fi

Fazer Mill & Mixes and Organic Food Finland join forces

Fazer Mill & Mixes has invested in a new oat mill in Lahti, Finland. The mill has now been in operation since the summer 2013 and is one of the most modern oat mills in the world. Fazer wants to respond to the increasing demand of oats in the world by offering excellent Finnish oats. Fazer Mill & Mixes is already renowned for its high-quality rye and wheat products.

”A lot of untreated oat is exported from Finland, but we at Fazer want to add value to the oats and export ready- made products which require good professional skills” says the Director of Fazer Mill & Mixes Pekka Mäki-Reinikka.

Finland is well known as a producer of the highest quality oats. Finland also has a lot of organic farming with 9% of the arable field area certified organic with a growth of 11% per year (2012). The most popular grain in organic production in Finland is oats because it adapts well to organic farming in Nordic conditions and gives consistent high quality yields. Finland is globally one of the biggest producers of organic oats. Finland’s official target to reach 20% organic field area by 2020 gives confidence that sufficient raw-material will be available.

Fazer is one of the biggest millers of organic grain in Finland. Fazer’s goal is that a significant part of the new oat mill’s production will be certified organic for export markets. With this in mind Fazer has decided to enter into cooperation with Organic Food Finland who has a long experience in export of organic products and knows well the organic grain market and specifically the oats market. Erkki Pöytäniemi at Organic Food Finland will use his wide contact network and market knowledge to develop the export. Fazer Mill & Mixes will be exhibiting at BioFach 2014 in Nuremberg, Germany in February 2014. ”I am excited that we can offer high-quality Finnish organic oat flakes to the growing organic market in Europe and elsewhere. This is a win-win for the Finnish organic farmers, Fazer and the increasing number of demanding customers and consumers around the world.” Erkki Pöytäniemi says.

Additional information:

Mr Pekka Mäki-Reinikka, Director, Fazer Mill & Mixes, tel. +358 400 422 051

Mr Erkki Pöytäniemi, Export, Organic Food Finland, tel. +358 50 5505225

e-mail: erkki@organic-finland.com

 

Please contact us for any further information.

 

www.fazer.fi                                          www.organic-finland.com

 (Photographer: Erkki Poytaniemi)

Oat flakes and other oat products now available from Fazer Mill & Mixes.

Fazer Mill & Mixes has started a brand new Oat Mill with state-of-the-art technology in Finland in September 2013. Fazer’s oat mill represents the very latest production technology which allows us to create a wide range of high quality products. The new oat mill enables us to complement our product range with oat products but also rye and wheat flakes.

Our portfolio is primarily intended for bakeries and the food industry including oat flakes with different technical properties as well as stabilized kernels and steel cut oats. As raw material we use only Finnish oats which is available also in organically-grown. The package sizes are 10 or 20 kg paper bags and big bags (500 – 1000 kg).

 

Our quality portfolio of organic products comprises the following products:

  • O 2000 BIO Organic heat-treated oats
  • O 2000 SC BIO Organic steel cut oats
  • O 2000 P BIO Organic pressed oats
  • O 2000 JF BIO Organic jumbo oat flakes
  • O 2000 TF BIO Organic thick oat flakes
  • O 2000 F BIO Organic oat flakes
  • O 2000 IF BIO Organic instant oat flakes
  • Organic Wholemeal oat flour
  • Organic Oat bran
  • R 1800 P BIO Organic pressed rye
  • R 1800 F BIO Organic rye flake
  • V 1700 F BIO Organic wheat flake

 

Fazer Group

Fazer is an international family-owned company offering bakery, confectionery and biscuit products as well as contract catering, restaurant and café services. Fazer operates in eight countries and exports to more than 40 countries. The company’s success, ever since its establishment in 1891, has been based on the best product and service quality, beloved brands and skillful people. Fazer’s operations comply with ethical principles that are based on the Group’s values and the UN Global Compact.

The company operates in two business areas. Among Fazer Brands’ well-known delicacies are tasty baked goods and confectionery. Fazer Food Services offers good food and tailor-made services in contract catering. Fazer Group’s net sales in 2012 amounted to nearly 1.7 billion euros and the company has over 15,000 employees.

Fazer Mill & Mixes was created in 1971 on Sven Fazer’s initiative to secure the supply of flour of high quality and competitive price for Fazer’s bakeries. First, the mill delivered flour only to Fazer’s own production units, but in 1990 Fazer Mill & Mixes started sales to external customers as well as exports. This provided the mill a strong impetus for growth and since 2008 Fazer Mill & Mixes has been the largest commercial mill in Finland and the second largest one in the Nordic countries, milling wheat and rye flour.

The production of special mixes started in the 1990s and in 2003, the previous major investment was made in a new mixing plant. Fazer Mill & Mixes has grown into the biggest producer of special grain mixes (bakery mixes) in Northern Europe.

Some 15 per cent of the production of Fazer Mill & Mixes is exported. The annual milling quantities of wheat are around 100,000 tons and of rye, slightly over 50,000 tons.

 

 

Please contact us for any further information.

 

 

Other languages:

luomu kaurahiutale, ekologiska havre flingor, flocons d’avoine bio, Økologiske havreflager, økologiske havregryn, Bio-Haferflocken, biologische havervlokken, copos de avena ecológicos, fiocchi di avena biologici, Ekologiczne płatki owsiane, Ekologické ovesné vločky, органические хлопья овсяные, オーガニック認定 オートミール, 有機燕麥片

Organic Baking Powder from Aloja Starkelsen SIA

Leavening

When you bake you want to have a leavening effect in the dough, i.e. somehow incorporate gas bubbles in the dough or batter to make the final product lighter and softer. How is this achieved? The most traditional method – and certainly still the best if you want to bake quality bread – is using sourdough. 19th century bakers also used brewers yeast and it was only in the early 20th century that commercial baker’s yeast as we know it became available.

Sourdough and yeast are biological methods of leavening the dough by fermenting sugars in the dough into carbon dioxide (CO2) and ethanol. On the other hand soda and baking powder are chemical leavening agents. The purpose is to create CO2 gas and steam (water) in the dough in an easily manageable way. Soda and baking powder are used in quick breads and cakes, as well as cookies and numerous other applications where a biological fermentation is impractical or undesirable. Used as a leavening agent, baking powder lightens texture and increases the volume of baked goods such as muffins, cakes, pancakes, and cookies.

Baking powders were used already in the mid 19th century and became widespread in the early 20th century. It is interesting to realize that baking powder was commercialized earlier than baker’s yeast.

What is Baking Powder?

Baking powder is a dry leavening agent, a mixture of a weak alkali and a weak acid and a bulking agent (starch). Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.

The alkaline component is baking soda (sodium bicarbonate). The acid can be either fast-acting (reacts in room temperatures) or slow-acting (reacts in high temperatures, i.e. in the oven) while baking powders containing both are called double-acting. However the slow-acting acids are not allowed in organic products* so only fast-acting acids can be used in organic baking powder.

Typical fast acting acids are Calcium Acid Phosphate (also called Mono Calcium Phosphate) and cream of tartar (potassium hydrogen tartrate). The Aloja Organic Baking Powder contains Calcium Acid Phosphate. Slow acting acid salts include sodium aluminium sulphate, sodium aluminium phosphate and sodium acid pyrophosphate (these are not allowed in organic products).

Baking soda is the source of the CO2 gas, and the acid-base reaction can be generically represented as

NaHCO3 + H+ → Na+ + CO2 + H2O,

where CO2 (carbon dioxide), water (steam) and salts are the result of the acid-base reaction.

If the dough contains acidic ingredients it is not necessary to use baking powder as baking soda will react with the acids in the dough.

Starch is used as a bulking agent in baking powder for two main reasons:

  • To absorb moisture. This is important for preventing the components from reacting with each other prematurely and thereby for the shelf life of the baking powder.
  • For better and more even mixing and more accurate measurement.

Double Function Baking Powder

Both corn starch and potato starch are used as bulking agents in Baking Powders but potato starch is a functional bulking agent and has clear advantages:

  • low swelling temperature
  • excellent protective film-making properties
  • increases leavening effect
  • reduces moisture migration
  • potato starch is 100% allergen-free including gluten-free
  • potato starch is 100% GMO-free.

Potato starch starts to swell at less than 60 degrees Celsius and reaches maximum at 80 Celsius. After this point the starch granules start to break and form a gel. In a baking process this increases the leavening effect of Baking Powder by forming a protective film inside the gas bubbles thereby preventing the gas from escaping and the dough from falling. By comparison corn starch does not have a similar effect as it starts to swell at much higher temperatures and won’t function in baking temperatures.

Similarly a protective film is formed on the surface of the baked product. The result is a more crispy product and reduced moisture migration. For example cookies stay crispy for a longer time. This effect – if desirable – can be enhanced by adding more potato starch than what is already in the Aloja Baking Powder.

The main difference between potato starch and corn starch – or any other starch for that matter – is the lower swelling temperature of potato starch. This is also the key issue why potato starch is better than corn starch as a carrier in Baking Powder. Actually we can say that Aloja Starkelsen has created a Double Function Baking Powder by using potato starch.

 (Erkki Poytaniemi, Erkki Pöytäniemi)

Organic Blueberry Muffins (including Organic Baking Powder) on their way into the oven….

Potato starch is clean with no known allergy issues and it is gluten-free. There are no GMO potatoes grown in Europe which eliminated any risk of GMO contamination.

 (Erkki Poytaniemi, Erkki Pöytäniemi)

… and after 35 minutes in the over.

Why Organic Baking Powder?

Baking powder is not your typical organic product as it is not food as such. However over half of baking powder is actually starch – which in an organic product must be organic – while the other half are the soda and acid. We offer baking powder as bulk to organic manufacturers and as a consumer packed product.

A manufacturer of baked products in which baking powder is used has two choices: to buy organic baking powder or to buy the components of baking powder separately and blend them on-site. For a small and mid-size operator it is more efficient to buy an accurately blended baking powder from a professional manufacturer. Inaccurate blending can result in residues and off-flavor in the final product.

For a consumer blending is not an option. Most Baking Powders that are available in supermarkets contain corn starch which cannot be guaranteed to be Gmo-free and don’t offer the same functionality as potato starch. Double acting baking powders can contain aluminium. However the Aloja Organic Baking Powder is thanks to potato starch double functioning and it is a certified organic product.

Applications

Baking powder is used in bakeries in muffins, cakes, cookies, biscuits and fast breads. It can also be used in deep frying to create crispy coatings or in fried sweets. The dosage is the same as for conventional baking powder: 1 teaspoon of baking powder for 1 cup of flour or approximately 2% of the flour.

 

Be sure to be back to the Organicpotatostarch.com blog for a later posting about Baking powder applications!

 

Certifications:

  • Due to the equivalency agreement between the EU and the USA all organic products (with a few exceptions) that are certified organic according to EU regulation 834/2007 in a EU member state and shipped to the USA or Canada can be sold and labeled as organic in those countries. USDA: Importing organic products from the European Union. 

 

 

For further information, application support, samples and offers, please feel free to contact us for any further information.

 

* Only substances allowed in COMMISSION REGULATION (EC) No 889/2008 Annex VIII can be used.

External sources:
Wikipedia

 

Other languages: Bio Backpulver, Poudre a lever biologique, Levure chimique Bio, Lievito chimico Biologico, Polveri lievitanti Bio, Levadura quimica Ecologica, Biologisch Bakpoeder, Økologisk Bagepulver

Aloja Starkelsen SIA presenting organic potato starch at Health Ingredients Europe.

The Latvian potato starch manufacturer Aloja Starkelsen SIA focuses on production of certified organic potato starch. Aloja Starkelsen is the leader company in the Baltic Organic Potato project aiming to develop organic potato cultivation in the Baltic states – mainly Latvia and Estonia. Already the project has been successful in securing the raw-material base for Aloja Starkelsen’s expanding organic potato starch production. In 2011 Aloja Starkelsen and Finnish Finnamyl Ltd entered into cooperation for expanding organic potato starch production and market. Also in Finland an increase in organic starch potato cultivation has been achieved making Aloja Starkelsen and Finnamyl together the biggest organic starch producer in Northern Europe. Organic Food Finland is responsible for marketing and selling the organic potato starch from both sources. With both Aloja Starkelsen and Finnamyl expanding their organic potato starch production customers can count on consistent, reliable and long-term supply.

Aloja Starkelsen is exhibiting at Health Ingredients Europe on 13th to 15th November 2012 in Frankfurt. Please join us there at our stand at the Organic Pavilion, stand H36.

 

Feel free to contact me for any further information:

Erkki Pöytäniemi, tel: +358 50 5505225

email: erkki (at) organic-finland.com

 

The Crispiest Bit of Finland

I wrote a posting about Rye last year and anticipated that Linkosuo will launch a range of organic flavoured Rye Crisps or Chips. Now it has happened in Germany rc_sauerrahmthrough the wholesaler Dennree. If you happen to be in Germany you can look for the Linkosuo Rye Crisps in organic supermarkets – the best bet probably is the Denns Biomarkt chain of stores.

You have the choice between Tomato, Sour-Cream-Onion and Garlic – or even better – take them all. You can grab a bag and eat them as they are or try adding some dip. The good thing is that they are much more healthy than chips and snacks usually are with organic wholemeal rye, 13% fibre and only 9% fat content.rc_tomate

Now that the products have been developed and launched on one market we are looking at taking the next steps in terms of opening other markets. I will keep you posted.

In addition to these flavored snack products Linkosuo has launched also unflavoured variants on the Finnish market – with 100 % organic wholemeal rye and also with a bit of wheat to soften the bite.

Enjoy the Rye!

Linkosuo Organic Rye Crisps brochure

rc_knoblauch

 

BioFach again

As we all know BioFach is the most important and intensive come-together in the organic movement and industry. BioFach 2012 is approaching at a huge speed: in less than 2 weeks most of us will be heading to Nuerenberg. For me personally it is the 13th time at BioFach – my first time was in 1995 in Frankfurt. Since 1996 I have been there as an exhibitor most of the years and pretty much stuck on the Finland joint stand since 2004. This year the situation is a bit different as I have only 2 companies from the “Organic Food Finland export group” exhibiting: Finnamyl Ltd (potato starch) and Nordic Koivu (birch sap). So I decided to be on the stand only for pre-arranged meetings and walk the show for the first time in ages. Although – looking at my calendar – it seems that I will be rushing from one meeting to an other…

Finnamyl is offering certified organic potato starch to the market – including NOP certified potato starch from Aloja Starkelsen in Latvia. We actually have some stock left but we also want to discuss the future needs of our customers and start discussions for contracting the 2012 campaign.

Nordic Koivu is offering birch sap into three different channels: for retail in the beautiful 500 ml glass bottle, for the beverage industry for developing exiting new products and for the natural and organic cosmetics industry.

Finland and Sweden are together in one joint block in Hall 1 – Stand 602 between the Danish and the French. Altogether there is some 10 companies in Finnish-Swedish block which is less than for many years. It might look like a backward development but actually the biggest single reason is probably the very positive development in those countries. The manufacturers have markets closer by! In Finland the organic market value grew over 50% in 2011 and we expect strong growth to continue through 2012.

See you all at BioFach!

Availability of organic potato starch is secured from the Baltic-Nordic region.

(Press Release)

In the past years the availability of organic potato starch has been insufficient on the European market. This has created a bottleneck for some processed organic products where potato starch would be the natural choice ingredient. Now Aloja Starkelsen Ltd in Latvia – a subsidiary of Swedish Culinar Ltd – and Finnish Finnamyl Ltd have entered into cooperation for expanding organic potato starch production and market. Culinar in Sweden and Latvia together with Finnamyl in Finland represent about one third of the total production of organic potato starch in Europe. The production will be further increased in Latvia and Finland in the coming years securing a reliable long-term source for processors in need of organic potato starch. The native potato starch is available certified both to EU organic standards and to NOP standards for the US market.   20110811-latvia-15527

Potato starch has applications in many food products including soups and sauces, canned food, noodles and pasta, bakery products and processed meat products among others.

The organic potato starch will be presented at Culinar’s stand in the Organic Pavilion of Food Ingredients Exhibition (FIE stand 3D82 in Hall 3) in Paris on 30.11. to 1.12. and at Finnamyl’s stand in BioFach in Nuremberg in February 2012.

The sales of the organic potato starch from both Culinar and Finnamyl is taken care of by Organic Food Finland who has been responsible for sales of organic potato starch from Finnamyl since 2003. Mr Erkki Pöytäniemi at Organic Food Finland has a long experience in international organic business and export. His contact details can be found below or you can use the contact form.

www.culinar.se
www.finnamyl.fi
www.organic-finland.com

Mr Erkki Pöytäniemi
tel: +358 50 5505225
email: erkki (at) organic-finland.com

Linkosuo Rye Crisps

The story about Linkosuo Rye Crisps is a story about Rye, how traditional Finnish bread adapted to modern times and the history of the family owned Linkosuo bakery company.

Organic rye in Karjalohja, Finland

20110814-vilppula-15889

Traditional Rye Sour Bread drying on a pole at Peltolan Organic Farm in Vilppula, Finland.

Rye of course is the healthiest grain used for baking bread. The history of rye in Finland goes back over 2000 years and it was the predominant grain in Finland through the middle ages (replacing barley) until the early 20th century. Still a major part of bread in Finland is rye bread. The archetypes of rye bread is the “reikäleipä” or the round hole sour bread and the round sour rye bread “ruisleipä” with a simple recipe: rye, water, salt. So this is a sour bread with 100% wholemeal rye flour – no wheat and no yeast. The hole bread has the hole because in the old times the bread was hung on poles to dry close to the ceiling of the house. Western Finnish tradition stressed rare baking sessions combined with long-term storage. Of course the dry bread would be too hard to bite but it would be soaked in soups or milk. Nowadays with commercial bakeries baking fresh bread every day this tradition has largely disappeared.

20110910-espoo-16479

Linkosuo Rye Crisps in different sizes.

20110910-espoo-16456

Linkosuo Rye Chip with traditional organic Finnish "Bread-Cheese" and organic rucola..

20110910-espoo-16464

Linkosuo Rye Buttons with cheese, sour cucumber and paprika. All organic.

Linkosuo was the first to adapt the dry rye bread to commercial baking. The first version was just a thinner version of the traditional hole bread. It is not produced anymore because the bite was far too hard – even for Finnish teeth. The breakthrough innovation was to tear the upper part and bottom of the bread apart before drying resulting in a thinner and crispier dry bread known as “Varrasleipä”. Varrasleipä has been hugely popular in Finland for decades.

Finland, as the rest of the Western world, has developed a taste of snacking and this challenge was met by developing the hole of the traditional bread into a “Rye Button”. The Button could easily be used at home or f.ex. at parties as a kind of delicious cocktail snack by just putting butter, cheese, cutleries, vegetables etc on the Rye button.

The most recent modernization of the Rye Crisp was to develop it into a real snack – ready to eat as it is. This was achieved by adding some wheat to the dough to make the Rye Chips bite easier and crumblier and to flavor them. The non-organic range of flavored Rye Chips is already on the market in Finland but also the flavored organic Rye Chips range are in the pipeline. We have already tasted them and they are delicious! But the pure rye version “Aito Ruis” might still be the best. So keep posted and I will let you know as soon as they are available.

You can also already get Finnish Ruis – the fresh bread – in New York. Visit www.nordicbreads.com to see how two Finnish brothers bake real organic Finnish Rye Bread or Ruis Bread in Queens.

For more information about how healthy rye is visit:

The Rye info site of VTT Technical Research Centre of Finland 

and

About Rye and Health

 

 

 

 

 

New companies in Organic Food Finland

Organic Food Finland is an Export Group specialised in exporting organic products from Finland. The best short way to describe our activity is that we (Erkki & Lhassan) act as outsourced organic export managers for the companies involved. We always represent the companies directly as the companies Export Manager would – we don’t trade in their products.

This makes sense because exporting organic products is a special field of activity and as a business different from the companies’ domestic business. We at OFF have long experience and deep understanding of organics and the organic market and good networks which we constantly develop. The companies benefit from this and in the end of the day also customers benefit. OFF is your contact point for organic products from Finland!

Each year we talk with new companies about joining the group. These might be organic food manufacturers who feel they should expand into export or mainstream manufacturers who think of expanding into organics. This year two new companies decided to join the group. Both happen to be on the Finnish West Coast:

Boströms Bakery is a bakery company specialised in swiss rolls, muffins, cakes and cookies for which it has highly efficient production lines. Recently they have developed organic muffins which will be the starting point for the organic export activities. The delicious muffins come in three tastes: chocolate, vanilla and lemon but more flavours can be developed as requested. The products can be marketed both as private label to retailers and as branded products.

Greenfinn’s fantastic products bring us an extension in the berry line where Maustaja with jams and Kiantama with wild berries are already represented. Greenfinn’s products are 100% cold pressed juices made from the nutrition-rich berries from Finland. Most noteworthy, Greenfinns is a pioneer in organic Sea Buckthorn which is organically farmed by them, but the range includes also wild bilberry, mountain cranberry (lingonberry), wild cranberry, black currant and aronia juices. The products will be marketed under the Napapiiri Organics brand.

8 companies participate in Organic Food Finland at the moment: please visit our web-site for more information.