If your goal is to clean up your label, or at least make it as natural as your can, you’ll eventually run into replacing artificial flavors with natural ones. While they may not get as much focus in clean label discussion as dough conditioners or emulsifiers, natural flavors are something that’s essential to get right. Customers [...]
Whether as a topping on pie, stand alone cookies or a decadent layer in cake, meringue is a bakery classic. There's plenty of room to get creative with this dessert in your bakery. A few options are: Cream or chiffon pie Sponge, foam, or chocolate velvet cake Parisian macarons Italian (boiled) meringue Marshmallow How do [...]
Making dough may seem simple enough, but there are a lot of complex things happening at once. And the dough and flour have a lot to say. So it's important to really know what's going on if you want consistent quality and control in your product. Especially if you’re developing a new one. Analysis [...]
Let's dive into one of the most popular and versatile staples of baking: xanthan gum. Since the 1960s, bakers have been using it as an humectant, texture enhancer and viscosity builder. These days, it's a hot ingredient for gluten free baking! It makes a great partial substitute for wheat flour. Xanthan gum can improve gluten-free [...]
Healthy and functional baked goods are a great addition to your product line. Not only are they a big hit with consumers these days, but they genuinely make people feel better, which is sort of the goal of baking, right? “Healthy” baking can be a broad term but there are a few things that [...]
You use protein to bulk up. So does your bread, in the form of gluten. This storage protein unique to wheat, rye and triticale is a reserve of amino acids. Thanks to its elastic, viscous and extensible properties, gluten gives bread its springy texture and allows dough to stretch. It also provides texture, stabilization, flavor and dough strength. [...]
Looking for easy access to affordable, online bakery training courses? BAKERpedia has a series of paid courses that go in-depth into the science of baking, training you to tackle all the essential ingredients and processes. We’ve designed a number of learning paths for specific baked goods and specialties, with each individual course covering a [...]
What's one of the products we get the most questions about? Buns. The simple hamburger bun has many uses and demands these days. So what’s the secret to a perfect hamburger bun? Here are a few places to get started: Fermentation: Hamburger buns made with prior fermentation have a cleaner cut, better quality, improved flavor and [...]
Sometimes, things just need a little…boost. If you’re looking for ways to make your bread product’s taste, crumb color or aroma pop, look into non-diastatic malt. It is extracted from barley using the following steps: Sprouting (malting) Germination Kilned/roasting Milling How is it different than regular malt? It comes down to the enzyme content or [...]
The need for sustainable and eco-conscious food businesses has never been more clear. Food production alone is currently responsible for 26% of greenhouse gases, up 8% since 1990. Consumers have been taking action to do their part—65% in fact look for products to help them live a more sustainable life and 54% try to [...]
