• MicroGold

    Longer Lasting Freshness ™

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    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:

    • Significantly reduced shortening absorption when used with fried bakery products
    • Significantly improved shelf life
    • Increased water retention in the dough that increases production yield
    • Reduction of other ingredients such as eggs and milk

    MicroGold has been continuously testing and improving the product including:

    • Consumer focus groups in Oklahoma City that established a clear preference for cake and yeast donuts made with MicroGold in terms of appearance, texture, mouthfeel and overall freshness perception. Study used product that was 1 hour, 12 hours and 24 hours old.
    • American Institute of Baking comparative product analysis
      • July 2014
      • October 2014
      • November 2014
    • Ongoing formulation and freshness testing conducted with Shawnee Mills, Oklahoma State University and the MicroGold lab in Yukon, Oklahoma

    AIB Comparative Product Analysis

    AIB 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:

    • External visual characteristics
    • Total fat absorption
    • Moisture content
    • Crumb firmness

    Key results were:

    CriteriaMicroGold MixControl Mix
    Average weight gain in grams3.33.6
    Average fat pick up4.5%6.3%

    Moisture and fat contents:

    • MicroGold donuts were approximately 1.5% moister than control group donuts
    • MicroGold donuts had more than 1.5% less fat than control group donuts

    Crumb firmness:

    • MicroGold donuts were softer than the control donuts at both 1-hour and 27-hour intervals

    Summary Findings

    The MicroGold donuts had:

    • Softer handling characteristics
    • Less fat
    • More moisture
    • Softer crumbs

    MicroGold reduces moisture migration due to its hydrophilic and hydrophobic properties

    Ongoing Freshness Testing

    Given 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:

    Elapsed timeMicroGold donutsTop Competitors
    @20 hours120 grams of force135 grams of force
    @30 hours127 grams of force136 grams of force
    @44 hours128 grams of force180 grams of force

    The donuts made with MicroGold:

    • Remain significantly fresher
    • Limit shortening absorption to 6 – 7%
    • Are processed with 50% water retention representing an approximate 2% yield gain
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