Working with Preferments, pH and TTA
Preferments are an essential part of the breadbaking process, impacting key attributes and development. To optimize your preferment, and final product, you'll need to understand how preferments work, and the role pH and TTA plays in them. Preferment is the general term for the sponge or brew step that is used at the start of [...]
What’s with the Sprouted Grain Trend?
You've probably noticed sprouted grain products sprouting up everywhere. There's a reason bakers and customers are jumping into this trend. Some of the key benefits are: Increased amount of vitamins and minerals Increased bioavailability of nutrients Rich source of fiber Increased digestibility Some sprouted grain flours have double the shelf life of conventional whole wheat flour These products [...]
5 Tips for Whole Wheat Bread
Bread has been making a comeback, but it's still a bit of a hard sell right now. But whole wheat bread brings a lot to the table: It reduces risk of obesity, type 2 diabetes, cardiovascular disease and cancer It's high in fiber, nutrients and antioxidant activities As the public continues their interest in whole wheat bread, [...]
Why You Should Bake with Ancient Grains
If you’re looking for the baking trend of the future, try looking back—way back. With consumers on the lookout for healthy, natural, sustainable products, the baking industry is finding innovative solutions through ancient grains. There’s no denying the weight clean label products and functional food carries with the public these days. Millennials are driving a [...]
Have You Thermal Profiled Your Frozen Dough?
The frozen dough market is growing everyday and becoming more important for bakeries who offer “ready-to-proof” and “ready-to-bake” frozen dough for the production of a wide variety of products like par-baked, artisan bread and laminated products instead of baking from scratch. Freezing operations are key processes for frozen dough and frozen batter manufacturers. Freezing dough [...]
How to Get Your Oven Flowing Properly
An oven is where the most important step of baking takes place. So it make sense there’s lots to adjust. One thing to pay attention to: oven air velocity. What’s the big deal with oven air velocity? If your oven is blowing air the way it’s supposed to, you’ll increase quality and decrease waste. Four [...]
Healthier Pancakes with Sugar Cane Fiber
Pancakes are without a doubt one of the most popular meals for breakfast, not only in the United States, but all around the world. How can you make healthier pancakes that are still high-quality and delicious? Use fiber! At InterFiber we have been researching using a sugar cane fiber, Unicell SCF, in pancakes and other [...]
Change the World. Be a Better Baker.
If you really want to succeed with your career or company, you can't just keep doing the same things. You need to improve, try new things, and learn how the experts do it—so you can do it better. That's why at BAKERpedia we're committed to providing education and community for the commercial baking industry. That's [...]
Bake a Better Clean Label Product
Clean label is a growing and large trend in the baking industry. Consumers, especially younger generations, are looking for original, healthier, simple and more familiar products that create a long-lasting customer adherence. Baking these products requires rethinking ingredients, processes and quality control. Currently, there is no absolute definition for clean label. Instead, the concept implies [...]
Try Something New: Baking with Barley
If there’s anything we’ve learned over the last few years, it’s that baking with the usual wheat flour isn’t the only option. With the popularity of clean label, functional food and ancient grains, we’re getting better at expanding our horizons when it comes to grains and flours. One to try: barley A few highlights of this [...]