708, 2018

New Definition of Dietary Fiber Opens Possibilities for Oat Hull Fiber

The FDA’s definition of dietary fiber has cleared the air of uncertainty, as an approved group of ingredients can now be officially listed on the Nutritional Facts label. One ingredient particularly means exciting things for bakers: oat hull fiber. Aside from the bio-functional value (i.e. laxation, bulking, calorie reduction, etc.), this recognized dietary fiber facilitates [...]

608, 2018

Direct vs. Indirect Gas-fired Ovens for Baking

When it comes to picking an oven, there options on top of options. So right now I’m going to focus on gas-fired ovens. The question is, a direct or indirect gas-fired oven? Does it make that much of a difference? You bet it does! The difference lies in how heat is delivered and transferred. A indirect [...]

3007, 2018

What it Takes to Bake a High Fiber Label

If you’re in search of ways to boost your brand, consider adding "high fiber" to your label. The public pays attention to what's on the label, and fiber is a great selling point. What counts as a “good source of fiber?” Food with 5 grams or more of fiber per servings. The FDA regulates that [...]

2307, 2018

When to Use Biga as a Preferment

One of the more popular preferments or yeast starters, biga uses only flour, water and yeast—and no salt. With a low hydration level, it’s on the stiff side of preferments. What does biga do to dough? It helps with: Improving the functionality of gluten and strengthening dough Shortening final fermentation time with less yeast Boosting aroma and flavor [...]

1607, 2018

Is Rice Flour a Good Choice for Gluten-Free Baking?

There’s a reason we’ve been baking with wheat-based flour all these years. It just works so well! But thankfully we’re finding ways to make alternative flours work and thrive in our products! Like rice flour. It’s neutral flavor and white color works well in dough. Plus, it’s high in fiber and low in saturated fat, cholesterol, and [...]

907, 2018

What’s the Difference Between Light and Dark Rye Flour?

It’s all in the milling! It depends on the amount of bran left in the rye  after processing. The more bran, the darker the flour. However, more than the color changes. Darker rye will have more nutrients from the bran. It will also have a slightly harder time with gluten formation. What’s different about baking with [...]

2506, 2018

Bake Delicious Gluten-free Cookies

Baking gluten-free can be a challenge. Especially for cookies. They easily turn out dry and crumbly, even with gluten! But it is possible to bake a delicious gluten-free cookie. You’ll just need to add a few extra ingredients. What works well in gluten-free cookies? Protein, such as dairy, soy, egg, and pulse, can help make up [...]

1906, 2018

Get the Right Ingredient Solution for Your Bakery Product

You have a unique food or bakery product with needs specific to your business. It’s going to take an equally unique ingredient solution to solve that problem. From fortifying foods with minerals and vitamins to cleaning up labels, ingredient technologies can take your baked goods to the next level. But how do you find a [...]

1806, 2018

The Versatility of Palm Oil

It’s easy to have a love-hate relationship with oils. They are a fundamental part of formulas—from improving dough handling, to extending shelf life, to adding texture and flavor. But with low-fat, PHO-free products in demand, it can be a challenge to find one that gets the job done. One highly functional and versatile oil is palm oil. 5 [...]

506, 2018

The Future of Food and the World: IFT18

One of the driving ideas behind the IFT annual event and expo is, “innovation is critical to advancing the science of food and feeding the minds that feed the world.” Let that sink in for a moment: “feeding the minds that feed the world.” People need food. They need healthier, cheaper, tastier food that can [...]