2111, 2017

Busting the Biggest Myths on Biscuits

From New York to London, China to Peru, biscuits are an important part of a plethora of gastronomic cultures, and one of the most popular foods for those with a sweet tooth. Chocolate chip cookies and cakes, jam filled biscuits and chewy crinkles are the stuff dreams are made of, for kids and adults alike. Lately, [...]

2011, 2017

3 Things to Expect with Dough Conditioners

Since their modern form’s arrival to the baking industry in the 1950s, dough conditioners have helped us make better, more reliable dough and products. They cover a pretty wide range of ingredients, from strengtheners to improvers. No matter which ones (or combination of ones) you use, they should be accomplishing three main targets for you. Consistent outcome [...]

1411, 2017

Fresh Baked Bread in Space Could Help Bakers on Earth

Sebastian Marcu, CEO of Bake in Space, posed this problem in a recent interview. A crew of seven astronauts is going to Mars for 2 to 3 years. You are going to feed each one of them a bread roll each day. To do this, you would need several tons of flour to carry to [...]

1311, 2017

Is Masa Flour the Next Big Thing?

I’m a big fan of masa flour. Not just because of all the delicious things it’s used in like tortillas, chips, taco shells, tamales…the list goes on. But because it also has increased bioavailability of niacin, improved protein quality, increased calcium levels, and reduced mycotoxin content. Another plus, it's naturally gluten-free! So if you’re looking for a gluten-free product, masa [...]

711, 2017

Should We be Concerned About Enzymes? 

Traditionally made breads undergoing a long fermentation allowed enough time for naturally occurring enzymes in wheat flour to break down the starches into sugars. With today’s faster pace and higher demand for bread many commercial bakeries utilize the catalytic power of enzymes to improve the texture of bread and extend shelf life. Enzymes can be [...]

611, 2017

The Strength in the Dough: Gluten

You use protein to bulk up. So does your dough, in the form of gluten. This storage protein unique in wheat, rye and triticale is a reserve of amino acids. When these wheats are in flour form and mixed with water, gluten takes on unique viscoelastic properties. Gluten is elastic, viscous and extensible. It gives bread [...]

3010, 2017

The ADA Discussion

Yoga mat particles in our food!? That’s how the additive azodicarbonamide (ADA) made a splash on the news a while ago—it’s also used to make rubber. Some countries and now food producers are pulling the ingredient from formulas. Still, the FDA gives ADA a GRAS (generally recognized as safe) status, and up to 45 ppms can be [...]

2410, 2017

The Food Industry is Trying to Kill You

How many of you have heard that bread contains an ingredient also used to make yoga mats? When rumors about food additives and preservatives start circulating, consumers don’t often check the science or FDA guidelines for verification. More and more, consumers are educating themselves using the internet and peer-to-peer discussions on food ingredients. Those of [...]

2310, 2017

Don’t Get Crusty: Slow Staling

Starch retrogradation: it’s been attacking our baked goods forever. Now, it’s time to fight back. Stale baked goods are inevitable, but we can hold it off so our products have a longer shelf life. Why do things go stale? Moisture loss, right? Well, it’s a little more complicated than that. While it may accelerate it, staling is caused [...]

1710, 2017

Baked and Wasted: Food Waste in Commercial Baking

When every neighborhood relied on a corner baker for bread and other baked goods, customers lined up early or risked sellout. Bread is now available without the worry of scarcity, thanks to the mechanization of commercial bakeries. The ability to produce thousands of loaves a day eliminates the problem, but creates another – food waste. [...]