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). [...]

24 04, 2018

5 Indicators That You Are a Run to Failure

More than ever, food manufacturing plants are struggling to find success with their maintenance effectiveness.  According to a DuPont report, "The largest single controllable expenditure in a plant today is maintenance, and in many plants the maintenance budget exceeds annual net profit."  We are talking maintenance costs which are 12-25% the total cost of goods [...]

23 04, 2018

Make a Big Difference with Vitamin D

When it comes to health and nutrition, people don’t often look to bread. Yet in more ways than one, bread can step in to fill a gap when it comes to healthy solutions. Right now, we’re looking at vitamin D. Did you know that around 40% of the U.S. is deficient in vitamin D, which has been linked [...]

10 04, 2018

Optimize Icings by Measuring Viscosity

Today, we get to talk about where science and baking meet—one of my favorite things! On the baking side, we have icings and glazes: a crucial finishing touch. On the science side, viscosity: the measure of the thickness or resistance to flow of a fluid. Why measure viscosity? Because it will help you know how to handle [...]

3 04, 2018

5 Tips to Ensure Food Health and Safety in Busy Bakeries

Food and drink manufacturing is the largest industrial sector in the UK, and the bakery sub-sector represents 24% of that workforce. In such a busy industry, bakeries often have early starts and late finishes, with non-stop work in between. Health and safety standards can sometimes slip, but they shouldn’t. Here are five tips to ensure [...]

2 04, 2018

Another 90 Days of Bread: Eat Bread 90 Round II

After eating a loaf of bread a day for 90 days last year, for my Eat Bread 90 project, you may have thought I'd had my fill of bread for a long, long time. Nope. I'm ready to up the ante: Starting April 2nd, I'll be eating half a pound of bread a day, with a [...]

26 03, 2018

It’s a Piece of Cake: The Sweetness of PGEs

If you’re looking for a versatile emulsifier, let me introduce you to Polyglycerol Esters (PGEs). With an HLB varying from 3 to 14, they can act as a water-in-oil or oil-in-water emulsifier. It all depends on the degree of esterification. PGEs form highly stable alpha-gel in water. The α-gel phase is surface active and is able to [...]

20 03, 2018

What’s the Future of Gluten-free Bread?

Gluten-free bread is a trend to be reckoned with, but how can bakers succeed in it? In the U.S., at least 11% of consumers avoid gluten —whether doing it due to celiac disease, for health benefits, easier digestion, or because it’s what’s in the household. But if we’re being completely honest, gluten-free bread usually doesn’t [...]

19 03, 2018

What Bread Production Questions Do You Have?

What is the role of water absorption in bread? Why are minor ingredients important? Which is the best fermentation or dough system? How can I improve my final proof, baking or cooling process? If these are the questions keeping you up at night, then you really should come to our Academy class on the science of [...]

12 03, 2018

Lecithin: A Clean Label Emulsifier

There are a lot of emulsifiers out there. All have their different strengths and shortcomings. But one our industry needs now is a clean label one—lecithin. It’s one of the most common emulsifiers used in the baking industry and it's a versatile one. Your source matters Lecithin is found naturally in many foods, with the most common [...]