16 01, 2018

Fight Cardiovascular Disease with Whole Grains

Getting a lot of push back on carbs and whole grains? Cardiovascular disease (CVD) is the leading cause of death for men and women.  According to the Centers for Disease Control, 1 in 4 deaths in the US are due to CVD.1 The disease affects  heart and blood vessel function. Plaque builds up in the [...]

15 01, 2018

5 Solutions for Gluten-free Pizza

Of all the gluten-free bread products out there, pizza dough is one of the most challenging for bakers. Why? Because a successful pizza dough is all about its extensibility and cohesiveness—both attributes of a strong gluten matrix. Gluten-free flours just don’t offer the same structure-building proteins. What’s the solution? Like other successful gluten-free products, it’s all about [...]

8 01, 2018

Fine Tune Your Kill Step

The kill step. Sounds pretty intense….and it is. It’s the absolutely necessary point when harmful pathogens, like Salmonella spp., are eliminated. And it has to be absolutely effective to ensure baked goods are safe to eat, plus have a proper shelf life. And now you need to document it The first deadline has passed for larger bakeries to [...]

2 01, 2018

We Owe a lot to You

Here's how much: It's been a phenomenal year for BAKERpedia. Since we started this journey over three years ago, we've been doing everything we can to get you the baking answers you're searching for, and the ones you didn't know you had yet! As these stats show, we're off to a good start! We have [...]

19 12, 2017

Getting a Handle on Oven Air Velocity

You know the oven works due to heat and airflow. Well, the measure of that airflow is oven air velocity (m/sec or ft/min). The hope is that with even and correct air velocity, your product will bake to perfection. Airflow depends on the type of oven: Radiant oven (e.g., ribbon burners): airflow comes from the moving conveyor, the [...]

12 12, 2017

Feeling the Heat from Other Bakeries?

Sensory science can help. Products are initially developed based on the opinions of a small group of stakeholders. “As a scientist, opinions don’t work for me. I don’t want to make a huge decision based on somebody’s opinion,” says Mona Wolf of ASTM.1 The organization produces voluntary standards across many disciplines, including food science and [...]

11 12, 2017

Wondering How to Make a Successful Clean Label?

You’re not alone. Products with natural and simple labels are in greater demand than ever, and it looks like clean label products are sticking around for awhile.  At first, it may seem overwhelming and difficult to remove ingredient standards from formulas. But fear not, it can be done! First things first, What is a clean label? Well, [...]

5 12, 2017

High Protein in Baked Goods

Clean label. Functional food. Natural products. In the slurry of food buzzwords, these are determined to stay at the top. As food producers and bakers, it’s up to us to juggle these preferences while still making quality products. One ingredient that fits the bill: wheat protein isolates. What are wheat protein isolates? During the wet-processing [...]

4 12, 2017

When Does Starch Gelatinization Happen?

At 60°C (140°F) to 70°C (158°F). Why does this matter? Let’s back up a bit. Starch makes up to 75% of wheat flour. When starch granules absorb water, they increase viscosity. This activity, called starch gelatinization, takes place when the product is in the oven. A closer look Before baking, starch is crystalline and shows birefringence. As the [...]

20 11, 2017

3 Things to Expect with Dough Conditioners

Since their modern form’s arrival to the baking industry in the 1950s, dough conditioners have helped us make better, more reliable dough and products. They cover a pretty wide range of ingredients, from strengtheners to improvers. No matter which ones (or combination of ones) you use, they should be accomplishing three main targets for you. Consistent outcome [...]