9 07, 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 flour 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 [...]

25 06, 2018

Bake Delicious Gluten-free Cookies

Baking gluten-free can be a challenge. Especially for cookies. They easily turn out dry and crumbly, even with gluten! But it is possible to bake a delicious gluten-free cookie. You’ll just need to add a few extra ingredients. What works well in gluten-free cookies? Protein, such as dairy, soy, egg, and pulse, can help make up [...]

19 06, 2018

Get the Right Ingredient Solution for Your Bakery Product

You have a unique food or bakery product with needs specific to your business. It’s going to take an equally unique ingredient solution to solve that problem. From fortifying foods with minerals and vitamins to cleaning up labels, ingredient technologies can take your baked goods to the next level. But how do you find a [...]

18 06, 2018

The Versatility of Palm Oil

It’s easy to have a love-hate relationship with oils. They are a fundamental part of formulas—from improving dough handling, to extending shelf life, to adding texture and flavor. But with low-fat, PHO-free products in demand, it can be a challenge to find one that gets the job done. One highly functional and versatile oil is palm oil. 5 [...]

5 06, 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 [...]

4 06, 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 [...]

28 05, 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 [...]

21 05, 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 [...]

14 05, 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 [...]

30 04, 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). [...]