BAKERpedia Blog2018-12-10T05:13:09-07:00
1803, 2019

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 [...]

803, 2019

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 [...]

503, 2019

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 [...]

1902, 2019

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 [...]