1004, 2018

Optimize Icings by Measuring Viscosity

Today, we get to talk about where science and baking meet—one of my favorite things! On the baking side, we have icings and glazes: a crucial finishing touch. On the science side, viscosity: the measure of the thickness or resistance to flow of a fluid. Why measure viscosity? Because it will help you know how to handle [...]

304, 2018

5 Tips to Ensure Food Health and Safety in Busy Bakeries

Food and drink manufacturing is the largest industrial sector in the UK, and the bakery sub-sector represents 24% of that workforce. In such a busy industry, bakeries often have early starts and late finishes, with non-stop work in between. Health and safety standards can sometimes slip, but they shouldn’t. Here are five tips to ensure [...]

204, 2018

Another 90 Days of Bread: Eat Bread 90 Round II

After eating a loaf of bread a day for 90 days last year, for my Eat Bread 90 project, you may have thought I'd had my fill of bread for a long, long time. Nope. I'm ready to up the ante: Starting April 2nd, I'll be eating half a pound of bread a day, with a [...]

2603, 2018

It’s a Piece of Cake: The Sweetness of PGEs

If you’re looking for a versatile emulsifier, let me introduce you to Polyglycerol Esters (PGEs). With an HLB varying from 3 to 14, they can act as a water-in-oil or oil-in-water emulsifier. It all depends on the degree of esterification. PGEs form highly stable alpha-gel in water. The α-gel phase is surface active and is able to [...]

2003, 2018

What’s the Future of Gluten-free Bread?

Gluten-free bread is a trend to be reckoned with, but how can bakers succeed in it? In the U.S., at least 11% of consumers avoid gluten —whether doing it due to celiac disease, for health benefits, easier digestion, or because it’s what’s in the household. But if we’re being completely honest, gluten-free bread usually doesn’t [...]

1903, 2018

What Bread Production Questions Do You Have?

What is the role of water absorption in bread? Why are minor ingredients important? Which is the best fermentation or dough system? How can I improve my final proof, baking or cooling process? If these are the questions keeping you up at night, then you really should come to our Academy class on the science of [...]

1203, 2018

Lecithin: A Clean Label Emulsifier

There are a lot of emulsifiers out there. All have their different strengths and shortcomings. But one our industry needs now is a clean label one—lecithin. It’s one of the most common emulsifiers used in the baking industry and it's a versatile one. Your source matters Lecithin is found naturally in many foods, with the most common [...]

603, 2018

Cordia Harrington: A Baking Industry Success Story

You never know where the baking industry will take you, no matter how you plan. Cordia Harrington did not have a “strategic plan” to become influential leader in this industry. But now she is. How did she get there? It wasn’t an easy road. In 1993, as a McDonald’s Owner/Operator and a Member of the [...]

503, 2018

Why You Should Bake Sprouted Grain Bread

One of the big challenges facing the baking industry right now is how to make bread appealing. From gluten-free to keto, many consumers are skipping the carbs for health reasons. It’s up to us to supply bread that has a high nutritional profile. One popular—and delicious—option is sprouted grain bread. The sprouting process unlocks nutrition from [...]

1302, 2018

Egg Replacers are a Real Solution

The egg shortage is no yoke! (yoke, joke, see what I did there?). The avian flu is decreasing the supply of eggs and increasing prices. If you’re looking for a solution, egg replacers should be at the top of your list! Why egg replacers? In our current situation, the main reason may be cost. Egg substitutes can [...]