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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antioxidants

ANTIOXIDANTS

Whole grain flour is rich in antioxidants. Flours like buckwheat, wheat, sorghum, triticale, amaranth, brown rice, spelt, oat, rye, corn and ...
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Mixer

MIXING

MIXING Mixing is an important process in breadmaking, which affects the product quality directly or indirectly. Today, mixing is not only simply ...
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water activity

WATER ACTIVITY

WATER ACTIVITY. It is a measurement that denotes the microbiological activity of a food, and also implies the storage stability of food items. For ...
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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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