Organic Solutions For Dough Improvement
Brought to you by Delavau Bakery Partners and Lesaffre Organic bread is in high demand right now, and that means organic dough. As bakeries rush to keep up with growing demand, they must also find organic solutions for dough improvement. As the numbers show, it’s worth the effort. Over the last two decades, the sale [...]
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 [...]
Advantages of the Sponge and Dough System
Are your customers asking for bread with more aroma and a cleaner label? We have noticed this trend of going back to sponge and dough systems for many bakeries. True, it can be challenging to use this system. It takes up space and time, and there are change-over constraints. What are the advantages of the Sponge and Dough [...]
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 [...]
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 [...]
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 [...]
Benefits of Oat Fiber in Baking and on the Label
Brought to you by Grain Millers. Any kind of fiber claim on a baked good label is a popular selling point for all ranges of consumers. In fact, over half are looking for more dietary fiber to eat. However, from a baking standpoint, it’s more complicated than just adding more fiber. What kind of fiber [...]
Create Your Own Signature Baked Products
Brought to you by Lallemand Baking Right now, consumers are looking for food with substance. They want products that tell a story; that create an experience with differentiation. For bakers, this creates a space to get creative with flavors. It’s also a way to set your brand apart, creating a signature bread or cracker or, well, almost [...]
