Low Sodium Whole Grain Muffin Concentrate for School Lunch

Key Blends has a concentrate that allows bakers to make low sodium whole grain muffins today, well before the USDA requirements. 

Key Blends Low Sodium Creme Cake Concentrate can be used to make delicious Low Sodium Whole Grain muffins and cakes that meet the new Meal Pattern requirements of 2012.

Our innovative sodium reduction system creates a muffin with a flavor profile that is as good as or better than traditional muffins.  We have been able to maintain the flavor without producing typical off flavors that make many low sodium items un-palatable.  Producing a healthier item for the school lunches does not help if the children do not eat it.  Our low sodium whole grain muffins are delicious.

Key Blends also has low sodium whole grain brownies and more items to come soon!

Concentrates are the ideal way to make products to meet the new guidelines for the school lunch program.  Less is purchased from the mix manufacturer and more ingredients are purchased locally.  Commodity ingredients can be used as well.  Our low sodium whole grain muffin concentrate allows the end user to modify the formula to tweak things such as fat levels and actual whole grain content. For example the whole grain content can be varied from 51% to 100% of the flour being whole grain.  In addition the fat content can be lowered slightly to meet local requirements.  

Contact us today for more information on how you can make these muffins

856-778-6623

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Example nutritional statement of a full fat low sodium whole grain muffin

Lower fat muffins can be made as well with different handlings.