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 [...]
Leavening Solutions from Innophos
Did you know that the concept of leavening agents is as old as bread itself? It’s true, and there’s evidence of leavened bread going as far back as ancient Egypt. At IBIE, I stopped by the Innophos booth to speak to Emma Hu, Scientist for Food & Bakery Applications, and Eugenia Erlij, Vice President [...]
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 [...]
Whey-based Ingredient Solutions
The high-protein bakery trend has been strong and steady over the last five years, with many consumers now expecting to see anything from 20% to 40% protein on the label when they buy a bakery snack-to-go. Yet, the egg-free trend has also shot up in recent years, due to cost, health concerns, and even [...]
Solve Quality Issues with Objective Bread Analysis
How do you determine the overall quality and consistency of baked goods? Bread quality analysis takes into account factors such as taste, appearance, texture, and mouthfeel to provide a quantifiable score for quality. Consistent monitoring of product quality is vital for manufacturing a desirable product. Two methods the food industry uses are subjective and [...]
SmartSpiral Monitoring System from Ashworth
Food production involves a lot of moving parts. I mean that literally! If you manufacture or produce food or baked goods on a large scale you know that the right equipment is what helps you move your products from start to finish. At IBIE, I caught up with Andreas Hofman, Commercial Director of the [...]
Small Business Spotlight for the Baking Industry
Small businesses have a big role to play in the baking industry. They’re drivers of innovative ideas and products that further food production. They offer a personalized and customized approach to customers. What they may lack in size, they make up in creativity and adaptability. Here at BAKERpedia, we’re proud to work with a [...]
Adding Flavor to Baked Goods
Did you know that a significant part of how good bakery products taste is actually how they smell and look? Bakers hoping to improve or scale up their production should always be on the search for ways to add more visual appeal and flavor to baked goods. During the Baking Expo in September, I [...]
Clean Label Fermentation
Today’s consumers want healthier products that are simple to understand and use more familiar ingredients. Consequently, clean label is a growing trend in the baking industry and doesn’t show any signs of slowing down. During the Baking Expo in September, I caught up with E.B. Russell, Business Development Manager, and Gideon Butler-Smith, Technical Service [...]
Improve Functionality and Performance
Between labor shortages, rising prices, and ingredient shortages, bakers today have enough to worry about before they even start baking. Therefore, during the baking process, any solutions that can increase yield and improve functionality are incredibly valuable. At IBIE in Las Vegas, I got the chance to speak to Andrea Sousa, Director of Sales, [...]
