1601, 2023

Problems and Solutions for High-protein Cookies

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 of innovative solutions to help make [...]

2212, 2022

Pretzel Formulation and Trends

A long time favorite snack, pretzels have been around for centuries. And thanks to recent health trends, many consumers perceive pretzels as a healthier snack compared to many available alternatives. Another factor contributing to the potential growth of the pretzel market is their clean label statues, due to the use of commonly safe ingredients. [...]

1212, 2022

Measuring Dough Rheology

Are you looking for ways to improve your quality control, bakers? No matter the finished product, all bakery products come in an infinite variety of shapes, sizes, compositions, textures, tenderness, colors, and tastes. That’s why it’s crucial to use the correct type of bakery equipment to measure each product. At the Baking Expo in [...]

512, 2022

Pak Perfect Non-Sticky Glaze

Want to hear something a-glaze-ing? Food manufacturers producing donuts finally have a solution for an overly sticky glaze that can make the packing process messy. During the Baking Expo in Las Vegas, I spoke to Allison Hornev, Director of Core Portfolio and Innovation, and Roja Ergan, Director of R&D Wet Ingredients, at Dawn Foods [...]

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