910, 2017

Can Whole Wheat Bread Taste Good?

I think we've finally reached a point where everyone realizes the benefits of whole wheat bread over white bread. Wheat grain can reduce the risk of obesity, type 2 diabetes, cardiovascular disease and cancer. Whole wheat flour also has higher antioxidant activities than white flour. But what about baking with whole wheat? The problem is whole wheat flour [...]

310, 2017

Whole Grain Bread is a Whole Food

Whole grain bread is a whole food. A quick look at Dave’s Killer Bread 21 whole grains and seeds nutritional panel shows a food that is low in saturated fat (0g), a good source of dietary fiber (3g), and a good source of  manganese (25%). Let’s take a look at the benefits of eating whole grain bread [...]

2509, 2017

The Journey of the Chocolate Chip Cookie

It was great to see our friends from Handtmann cookie line at ProcessExpo last week! With all the technology, equipment and demonstrations floating around the expo, one that stood out was “The Journey of the Chocolate Chip Cookie.” We watched as raw ingredients became frozen cookie dough, ready to be shipped out. Handtmann played a [...]

1909, 2017

Stop Being Corny with Batch Masa Mixing!

Tortillas. Chips. Tamales. Corn bread. All of these delicious products rely on masa flour. And as food producers, you rely on masa performing to the best of its ability.  That’s why I’m so excited about the Rapidojet Technology and how it handles this corn flour. Rapidojet has no problem mixing masa, let alone improving your [...]

1209, 2017

What? A Non-enzyme Based DATEM Replacement?

I’ve been asking around for some time now for a solution to replace emulsifiers like SSL and DATEM. Most clean label solutions involve enzymes, and this is currently the perfect answer. But my radar tells me that enzymes may lose their appeal in a few years. Why, you may ask? It’s because there’s huge pushback [...]

1109, 2017

Don’t Let Your Cookie Crumble

When it comes to cookie varieties, the list is practically endless—from the classics to new variations and creations. If we are talking the basics of the dough, however, it all comes down to a few main components. And there are a few key tips to perfecting cookie dough. 3 main steps in cookie dough production: Creaming Incorporation of [...]

509, 2017

Gluten is Evil? Stopping Gluten Misinformation

What the heck is the deal with all the gluten misinformation and haters bashing it? The soft chewy texture of a great peasant loaf would not be possible without gluten! We realize some people are negatively affected by gluten. For those people, we are so sorry you have to endure those lifeless loaves of gluten [...]

409, 2017

Baking Baguettes: Tips and a Recipe

Let’s get specific. Really specific. Let’s talk baguettes. Baguettes are often grouped into the category of french bread or the even larger category artisan breads. What sets a baguette apart? Baguettes are typically: 2-3 inches in diameter 2 feet in length High crust to crumb ratio The crust/crumb ratio makes this bread extremely easy to overbake. However, do [...]

2908, 2017

Baking Highly Nutritious Bread

If you’re looking for a way to get more people eating your bread, then bake nutritious bread. Consumers are searching for healthy foods; foods that fit into their diet and lifestyle. So a bread that also meets dietary fiber goals? Win, win! How much fiber is this nutritious bread? To fit into this category, the bread [...]

2208, 2017

Looking for a Gluten-free Option? Try Waxy Sorghum

There’s no doubt, consumers are moving from looking for gluten-free products to finding gluten-free products that taste good! Many flour substitutes often leave gluten-free options tasting bland or low on substance. So, bakers are on the lookout for ingredients that improve product quality and nutrition. One option: waxy sorghum. Sorghum is an ancient grain, first [...]