The Commercial Baker's Encyclopedia

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Bread cooling

Bread Cooling

Bread has to cool before slicing and packaging.  Otherwise, the crumb will be warm and gummy. Not only does this cause a problem at the slicer, ...
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Flour basis

BAKER’S PERCENT

Baker's % This calculation is frequently used in formulations that are almost 100% wheat flour. It is the traditional way of calculating for ...
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Psyllium fiber

SOLUBLE FIBER

Fiber is made up of both the soluble and insoluble entities. Soluble fiber reacts quickly with water and increases the viscosity of the batter/s...
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Leavening

LEAVENING ACIDS

Leavening acids are part of chemical leavening systems used to provide porosity in cake and batter systems.
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Xanthan

XANTHAN GUM

XANTHAN GUM Xanthan gum is a textural enhancer. It binds to more water to create a moister product.
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