10 12, 2018

Start eLearning with BAKERpedia!


That's right, now you can become an even better baker by taking classes online! BAKERpedia has teamed up with AIB International to help commercial and retail bakers through online eLearning training. AIB International’s Baking Specialist Online Collection is now available through BAKERpedia’s Digital Academy. The industry is in need of more skilled employees. It needs access to professional [...]

Start eLearning with BAKERpedia!2018-12-10T15:21:26+00:00
3 12, 2018

People Just Can’t Get Enough Tortillas!


Can we just appreciate tortillas for second? They're delicious. They go with almost anything. The corn versions are naturally gluten-free. It's no wonder they are an ever-growing sector of the baking industry and a staple in many households. In fact, the global tortilla market is projected to reach $48.51 billion at a CAGR of 5.10% by 2023. For bakers, corn and flour [...]

People Just Can’t Get Enough Tortillas!2018-12-10T05:21:08+00:00
29 11, 2018

A Fresh Baking Future with BakingTech 2019


It’s time to look to the future of baking. What will the industry look like in the years to come, and what’s the best way to get there? That’s the focus of BakingTech 2019: Baking a Fresh Future. The annual trade show and educational-focused sessions bring together the best and brightest minds of the baking [...]

A Fresh Baking Future with BakingTech 20192018-12-10T05:21:09+00:00
26 11, 2018

Key Oven Baking Parameters to Track


Why should you fine-tune your oven? Because that means you're fine tuning your product. Texture, moisture, volume, color and shelf life are all tied to how your product bakes in the oven. To fully optimize your product and process, there are parameters to monitor and control: Four Oven Baking Parameters Temperature: The most understood and [...]

Key Oven Baking Parameters to Track2018-12-10T05:21:12+00:00
19 11, 2018

Got Mold Issues? Try Sorbic Acid!


When it comes to food preservatives there is no shortage of options. You’ll need to pick one that’s right for your product and process. One great option for mold issues: sorbic acid! What’s good about it? It does not create carcinogenic byproducts, as some preservatives such as nitrates do. It has no noticeable taste or odor [...]

Got Mold Issues? Try Sorbic Acid!2018-12-10T05:21:13+00:00
13 11, 2018

Baguette: An Old-world Bread in a Fast-paced World


A baguette is a great example of how a specific technique and formula can make a unique and tasty bread. It falls into the ever-popular artisan bread category, which means it isn't the easiest to make in bulk or on high speed lines. If you want to knock your baguettes out of the park, here are a few tips [...]

Baguette: An Old-world Bread in a Fast-paced World2018-12-10T05:21:14+00:00
5 11, 2018

The Science Behind Cultured Wheat


Let's dive into the science of cultured wheat for a minute. Thanks to fermentation, an ordinary wheat takes on extraordinary powers, becoming a natural mold inhibitor and shelf life extender! So here are three ways science makes this form of wheat awesome: 1. Fermentation Cultured wheat is flour that’s been fermented with Propionibacterium freudenreichii, usually found in cheese and milk production. It [...]

The Science Behind Cultured Wheat2018-12-10T05:21:15+00:00
1 11, 2018

Clean Label Solutions for SSL


To be successful at clean label baking, it’s not just about what you take out, it’s also what you put in. Customers are looking for labels that have short ingredient lists and are easy to understand. So ingredients like DATEM, ADA, and SSL are out. This means you’ll need high quality replacements so consumers can [...]

Clean Label Solutions for SSL2018-12-10T05:21:16+00:00
30 10, 2018

How to Test Dough Extensibility and Why You Need To


Dough extensibility is the strength in the dough and a contributor to the consistency and quality of a final baked good. However, it’s not just enough to know what is. Extensibility is half of a delicate balancing act in dough that begins during mixing. When the gluten matrix is activated, it creates both extensible and [...]

How to Test Dough Extensibility and Why You Need To2018-12-10T05:21:17+00:00
29 10, 2018

3 Ways to Control Oven Humidity


While your products are busy baking in the oven, they need available moisture, or humidity in the air. Without it, heat isn’t transferred to the product so starch gelatinization and other reactions can't take place, and moisture migration can't happen properly. Factors that influence it are: Oven Load: Humidity inside the oven increases as more products enter the baking [...]

3 Ways to Control Oven Humidity2018-12-10T05:21:18+00:00