Reduced-fat shortening

Cargill expanded its Clear Valley® line of high oleic canola oil products to include all-purpose, zero trans fat donut and icing shortening varieties, previously sold under the TransEND® 390 brand name. Clear Valley solid shortenings deliver the high-quality flavor and performance bakers demand and the nutritional benefits consumers demand. Call Cargill at 800/323-6232. www.cargill.com

New topping flavors

Dawn's new additions to its VelveTop^™ pre-whipped, non-dairy icings line include strawberry, creme de menthe (mint) and dulce de leche (caramel) flavors. Ready-to-use Dawn VelveTop pre-whipped icings are convenient, ensure consistent results, and have a light, rich, whipped creme-like flavor. Call Dawn Food Products Inc. at 800/248-1144. www.dawnfoods.com

100 percent Belgian chocolate

Expand your product line and grow sales with ready-to-sell Callebaut Callets^™ Sensations chocolates, made with 100 percent Belgian Callebaut chocolate. They can be easily repackaged and sold to your specifications. Choose dark chocolate, milk chocolate or marbled varieties. Call Barry Callebaut at 312/466-7675. www.barry-callebaut.com

Substitute eggs to save

Caravan Ingredients' new Eggstender 6-30 is the latest addition to a range of products designed to replace and extend eggs in a variety of baked products. Simply add water to one 6-lb. bag of Eggstender 6-30 to make 30 lbs. of egg substitute. Once reconstituted, the mixture can be used to replace a portion of the eggs in your formulas, reducing the cost without sacrificing quality. Call Caravan Ingredients at 800/526-5261. www.caravaningredients.com

Produce moist cakes

Sweetex® Cake and Icing Shortening works as hard as you do, ACH Food Companies says. Whether you mix it quickly or slowly, it will outperform any other cake and icing shortening. Sweetex is known for producing moist cakes and sweet icings. Call ACH Food Co. at 800/527-3026 ext. 0. www.achfood.com

Make quality bread

North Dakota Mill offers its hard red spring wheat bakery flours. The standard patent flours, Dakota Champion, Dakota Diamond and Miller's Choice, are the standard of the baking industry. Short patent flours, Baker's Pride and Dakota Maid, produce high-quality bread and rolls. Dakota Brave, a long patent flour, is used for hearth breads and rolls. Call North Dakota Mill at 800/538-7721. www.ndmill.com

Mess-free shine

End the mess associated with egg wash by using Quick Shine^™ products from Custom Baking. Safely and economically give baked products the shine and golden browning that generates sales — with no eggs, mixing, extra labor or waste. Call Custom Baking LLC at 877/455-4938. www.custombakingproducts.com

Offer gluten-free options

Corn Products International offers Expandex^™ modified tapioca starch, ideal for creating gluten-free formulations. Its unique expansion properties help create structures and textures similar to its wheat counterparts. Call Expandex/Corn Products Intl. at 800/443-2746. www.expandexglutenfree.com

Light, sugar-free icing

Flavor Right's Sugar-free Whip'n Ice® Icing and Filling has a light, clean flavor with no aftertaste, and performs with reliable consistency. It maintains its color, never cracks or bleeds and may be frozen after whipping. Call Flavor Right at 888/464-3734. www.flavorright.com

Keep donuts fresh

H.C. Brill's donut glazes extend the shelf life and maintain the stability of packaged donuts. Magi Glaze is ready to use, can be applied at room temperature and is ideal for products that will be packaged. Call H.C. Brill Co. Inc. at 800/241-9526. www.hcbrill.com

Nutritious white wheat flour

Kansas Diamond Extra Fine White Whole Wheat Flour from ADM is custom milled from select white wheats. Fine granulation provides a smoother texture and better mouth-feel as well as a light color. The flour also allows for nutrition claims, such as whole wheat and whole grain. Call ADM at 800/637-5843. www.admmilling.com

Use a better butter

Plugrá® European Style Butter from Keller's Creamery has lower moisture content than conventional butter, but higher butter-fat content. Plurgá produces even browning in cookies, a higher rise in cakes and blends smoothly into batters. Call Keller's Creamery/Plugrá at 800/535-5371. www.kellerscreamery.com

Create fine pastries

Puratos Corp. now offers PatisFrance products, a full line of fine French patisserie mixes and bases. PatisFrance is a specialist in fruit-based and almond-based products, as well as the first integrated distribution network of bakery, viennoiserie and patisserie in France. Call Puratos Corp. at 800/654-0036. www.puratos.us