BAKERpedia Blog2018-12-10T05:13:09+00:00
2008, 2018

What Makes Clean-label Cakes so Hard to Bake?

One of the biggest dilemmas to come out of the clean label trend is what to do with cakes. While organic or natural sweeteners, colors and flavors may be slightly easier to bake with, it’s harder to bake without: Bleached flour Bromated flour Aluminum-based phosphates These ingredients are key for high ratio cakes, giving layered cakes higher [...]

1308, 2018

Baking Powder’s Role in Baked Goods

You know what a fascinating ingredient is? Baking powder. Why? Because it just sits in your formula UNTIL water is added. This activates a reaction, turning baking powder into a chemical leavening agent. What’s the reaction? When water mixes with the acid (often MCP, SAPP, SALP, SAS or tartaric acid—although phosphate-free varieties are available), carbon dioxide gas [...]

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 [...]

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 [...]