BAKERpedia Blog2019-07-19T15:51:56-07:00
409, 2019

Are There Benefits of Making Bread with Flaxseed?

Brought to you by InterFiber Flaxseed has been around for awhile as source nutrition. However, what’s the best way to harness the benefits and function of flaxseed for commercial baking uses? Flaxseed can not only increase the nutritional profile of bread products, but when done right, it can improve the quality as well. Breaking down [...]

109, 2019

Cultured Wheat: The Natural Preservative

Cultured wheat really is great stuff. Here is a strong preservative that is natural, allowing you to have a solid shelf life without chemicals like sorbates or benzoates. Here’s why you should bake with cultured wheat: Texture-building Anti-staling Fights bacteria, yeast and molds Natural! How does preserve products? Wheat flour is fermented with P. freudenreichii, [...]

1208, 2019

The Science of Encapsulated Baking Powder

If you work with frozen or refrigerated dough or batter, you are probably familiar with encapsulated baking powder. And for good reason! The ability to release chemical leavening systems on demand is a game changer for products that sit and thaw for long periods of time. What all does encapsulated baking powder do? Provide consistent leavening following [...]

508, 2019

Is Rice Flour a Good Choice for Gluten-Free Baking?

There’s a reason we’ve been baking with wheat-based flour all these years. It just works so well! But thankfully we’re finding ways to make alternative flours work and thrive in our products! Like rice flour. It’s neutral flavor and white color works well in dough. Plus, it’s high in fiber and low in saturated fat, cholesterol, and [...]