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
22 10, 2018

Is the Sponge and Dough Method Worth It?


Wondering why so many bakers are going with the sponge and dough method? It's a two stage bread making process that involves bulk fermentation. In a fast-paced world of high speed production, it seems out of place. The sponge and dough method takes up a lot of space, the labor costs are high, processing time is long, and it’s [...]

Is the Sponge and Dough Method Worth It?2018-12-10T05:21:19+00:00
16 10, 2018

Modified Wheat Starch: The Gluten-free Source of Fiber


Gluten is a complex term these days. Consumers are asking for it to be removed from baked goods, while bakers struggle to find replacements and substitutes for ingredients. Modified wheat starch is one ingredient that is used as an excellent dietary fiber source in many bakery products. And despite the name, it doesn’t have to [...]

Modified Wheat Starch: The Gluten-free Source of Fiber2018-12-10T05:21:20+00:00
8 10, 2018

Baking with Ancient Grains: Khorasan Wheat


Ancient grains have been around a while, but recently they have found their way to the spotlight. While a lot of uses are more home based, they offer some interesting benefits for bakers, as well. Look at khorasan wheat, for example. Compared to modern wheat, it contains 20-40% more protein and is higher in: Lipids Amino acids [...]

Baking with Ancient Grains: Khorasan Wheat2018-12-10T05:21:22+00:00
5 10, 2018

How To Build a Stronger Baking Industry Together


Four years ago, finding reliable, free information for commercial baking industry questions was a lot harder. And now, one solution is being recognized internationally for its easy access and scientifically-sound information. Yes, I’m talking about BAKERpedia. Over the last few years we’ve seen incredible growth—in content and site users. However, I believe our success is [...]

How To Build a Stronger Baking Industry Together2018-12-10T05:21:22+00:00
1 10, 2018

6 Ways to Slow Staling in Baked Goods


Someday, your products will go stale. Recrystallization of the starch molecules, gluten cross-links and moisture re-distribution are the main causes. Thankfully, there are ways to at least keep this process at bay! How to slow staling with ingredients  Enzymes: alpha amylase, pullulanase, lipase, lipoxygenase, protease and other non-starch polysaccharide-modifying enzymes help decrease staling. Surface Active Lipids:  DATEM, SSL, lecithin [...]

6 Ways to Slow Staling in Baked Goods2018-12-10T05:21:23+00:00
24 09, 2018

Why is Sourdough Bread so Big Right Now?


I don't know if you've noticed, but sourdough bread is a big deal right now. It's flying off the shelves, and it's the focus of the industry. There are a few reasons behind this: Artisan bread is high in demand Sourdough is ideal for clean label The fermentation process allows for a lot of creativity and uniqueness. [...]

Why is Sourdough Bread so Big Right Now?2018-12-10T05:21:24+00:00
17 09, 2018

Why You Need to Control Your Oven Temperature


I don't need to tell you that oven temperature is important. It's how chemical reactions take place that transform your product. That's why temperature needs so much attention—so many things are happening at once! Oven Temperature has a key roll in 3 areas:  Development:  Killing of yeast cells: 50–60°C (122–140°F) Maximum enzymatic activity: 60°C (140°F). Start of starch [...]

Why You Need to Control Your Oven Temperature2018-12-10T05:21:26+00:00
10 09, 2018

How To Find and Bake With a DATEM Replacement


You want to make a clean-label product. But you also need reliable loaf volume, fine crumb structure and dough extensibility. You need a DATEM replacement. Thankfully, food scientists are making that an easier ask than it used to be. Replacements are on the market that can mimic the effects of DATEM, but are sourced from clean-label alternatives. [...]

How To Find and Bake With a DATEM Replacement2018-12-10T05:21:27+00:00
3 09, 2018

Is it Faba Bean or Fava Bean?


Fava beans. Field beans. Broad beans. Bell beans. English bean. It goes by many names, but no matter what you call it, the Faba bean has some interesting functional uses in gluten-free baking. One of the interesting things about gluten-free baking: there is no one-size-fits-all solution. Depending on what you’re baking, what your desired outcome is, and [...]

Is it Faba Bean or Fava Bean?2018-12-10T05:21:31+00:00