The Technology of Sourdough Starters
The quality, flavor and ultimate success of your fermented breads begins with sourdough starters, or preferments. Although making a starter is simple enough, there is a complex side to sourdough technology. Sourdough (also known as levain) leavens bakery products as a clean label leavening solution for wheat and rye bread, Panettone, Colomba, Pandoro, different brioches, and [...]
How Bakers Cut Costs with Bakery Software
Today more than ever, the food industry is moving forward with the integration of technological tools to everyday processes, and the baking industry is not staying behind. Commonly recognized as one of the most creative fields in the food industry, a successful bakery business requires an optimal administrative work to be able to fulfill [...]
Make Your Bread Cooling More Efficient
Once your bread exits the oven, it enters an extremely crucial stage: cooling. The goal is to move the bread as soon possible on to packaging. Yet do that too quickly or too slowly, and you're going to end up with a lower quality product, or product waste. The goal is to decrease the internal [...]
Use Release Agents for Smoother Production
The journey of dough through a high-speed processing plant can be a long one. From mixing to panning, from baking to packaging, there are plenty of trouble points. While proper formulation and handling is key, you don't want to negate your efforts due to bumpy transportation. This is where release agents come in. They help remove baked [...]
Healthy Labelling Regulation with Nutri-Score
As consumer interest in healthy, clean label food continues to grow, so does a need to understand and contextualize the benefits. Nutri-Score is a Front-of-Pack (FoP) nutrition labelling scheme that allows a comparison of food products across categories and brands. It provides an evaluation of positive and negative nutritional aspects of the product's micro, macronutrients [...]
Running a Flour Quality Assessment
Wheat flour constitutes over 50% of bread formulas and about 25% of cake formulas. So controlling the quality of this key ingredient is essential. It's quality related to breadmaking performance is usually determined by: Protein content: Protein quantity in the wheat kernel is mainly dependent on cultivar, soil type, soil nutrients and crop climate [...]
When Should You Bake with Whey Protein?
More than you are now! With the current keto and high protein trend, this naturally protein-rich ingredient packs a big punch when used in food. Not only does it increase protein in baked goods, whey also helps increase quality. It has strong water-binding properties that work well with whole wheat flours. Whey Functionality When used in baking, [...]
Advantages of Vacuum Cooling
Vacuum cooling is a rapid and efficient alternative to traditional cooling systems, such as spiral towers and ambient cooling. It uses evaporative cooling which relies on the power of vacuum to make vaporization of water take place quickly and at much lower temperatures. This technology not only cools bread but upgrades product quality and shelf [...]
A Demand for Delicious Donuts
It’s hard to find fault with donuts. Sure, they’re made with fried dough, but customers love indulgent, decadent, unique, trending desserts. So donuts are a hot bakery item. In fact, did you know that 64% of Americans eat donuts at least once a month? One of the most popular and iconic bakery items, cake donuts [...]
How to Replace Eggs Based on Function
There are ever growing reasons to find egg replacements in a bakery setting. One aspect is savings: while egg prices rise and fluctuate, many egg replacers can come at half the cost. A few other reasons are supply chain issues, allergies or for vegan baking. The functions of eggs in bakery goods include: Emulsifying: [...]
