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 [...]

406, 2018

Baking the Most of Resistant Starch

Resistant starch (RS), or enzyme-resistant starch, enhances the nutritional value of baked goods. And the right kind and levels offers ingredient functionality. There are different kinds?  That’s right, five categories to be exact: ○ RS I: physically inaccessible because it is entrapped in its storage cell. The cell wall materials and the protein matrix prevent water penetration into [...]

2805, 2018

Have You Tried Baking with Oat Fiber?

Why should you bake with oat fiber? There’s more than one reason! One is that it can add some key functionality to your formula. It has excellent adhesive, absorbent and textural qualities. Some of the functional benefits: Improve shelf life Retain more moisture Replace gums and carrageenan Reduce breakage in cereals, chips, snacks, etc. Another reason is for [...]

2105, 2018

5 Influencers of Water Absorption

So here’s the thing with dry ingredients: they absorb the wet ones. It’s kind of the point of mixing dough. Yet as with most aspects of baking, and life for that matter, there’s SO much more complexity involved. The amount of water absorption hinges on what ingredients you’re mixing, and the desired amount will be different based [...]

1405, 2018

What Breads are Trending?

Artisan and healthy ones! What makes those large holes in a baguette? How can you increase water absorption for an artisan bread formula without the dough becoming too sticky? If you've ever asked yourself these questions, or any others along those lines, then find the answers at our upcoming Academy class, The Production of Artisan and [...]

3004, 2018

How Do You Keep Enzymes Alive?

And why do you want to? Because eznymes work wonders like speeding up production, improving products, and cleaning up labels—which is a big deal these days. To work properly, they need ideal pH, temperature and cooking time. For best results, keep them in between 30oC and 40oC (86oF to 104oF). They’ll be destroyed at temperatures over 45oC (113oF). [...]

2404, 2018

5 Indicators That You Are a Run to Failure

More than ever, food manufacturing plants are struggling to find success with their maintenance effectiveness.  According to a DuPont report, "The largest single controllable expenditure in a plant today is maintenance, and in many plants the maintenance budget exceeds annual net profit."  We are talking maintenance costs which are 12-25% the total cost of goods [...]

2304, 2018

Make a Big Difference with Vitamin D

When it comes to health and nutrition, people don’t often look to bread. Yet in more ways than one, bread can step in to fill a gap when it comes to healthy solutions. Right now, we’re looking at vitamin D. Did you know that around 40% of the U.S. is deficient in vitamin D, which has been linked [...]

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 [...]