1211, 2019

3 Problems and Solutions for High-protein Cookies

Brought to you by Arla Foods Ingredients Commercial bakers are adding protein. Lots of it. To everything. The high-protein trend is taking off in the baking industry, with consumers looking for added value and nutrition to their food. Baking with extra protein does present its fair share of challenges, but there are a growing number [...]

811, 2019

Protecting the Tool that Optimizes Baking Processes

Brought to you by ECD Thermal profiling is an essential procedure for any top-quality bakery that optimizes baking processes. Ensuring that ovens are performing properly and that dough is reaching the desired temperatures, the thermal profiler is a must-have tool for modern bakeries.  But, with the temperatures these devices will see inside the oven, protecting [...]

511, 2019

Creating High-protein, Low-net-carb Bakery Products

Brought to you by MGP Ingredients The high-protein, low-carbohydrate diet trend shows no sign of slowing as consumers continue to look for ways to support their weight loss by consuming lower “net carb” foods.  The KETO diet trend is a good example.  Yet just 2% of bakery products carried high or added protein claims in [...]

411, 2019

Baking a Gluten-free Dessert That Needs Thickening?

Then here's the ingredient you need to put in. Pre-gelatinized rice flour! You'll find it most often in gluten-free baking, low-volume bread, batters and frostings. When do you use pre-gelatinized rice flour?  It works well for: Thickening Binding Increasing water absorption Reducing water activity How does it work?  Due to it’s production process, pre-gelatinized rice flour instantly [...]

2210, 2019
  • How to judge baking quality objectively with tests.