How To Find and Bake With a DATEM Replacement
You want to make a clean-label product. But you also need reliable loaf volume, fine crumb structure and dough extensibility. You need a DATEM replacement. Thankfully, food scientists are making that an easier ask than it used to be. Replacements are on the market that can mimic the effects of DATEM, but are sourced from clean-label alternatives. [...]
5 Reasons for Using Alkalized Cocoa
Yes, chocolate is delicious and functional just as it is. But there are some very specific reasons for creating alkalized cocoa. This technique has been around since the 19th century. Cocoa products are treated with a food grade alkali solution. This raises the pH, which has other results. What does alkalized cocoa do? Reduces the acidity of [...]
How to Make Clean Label Sweet with Cakes
The clean label trend is way past just the “healthy” foods. Customers want their indulgent treats to be natural as well. So how do you make a clean label cake with a simple label that isn’t going to let down people’s expectations? It starts with taking things out. Like all other clean label products, you’ll be removing [...]
Creating a Signature Crunch in Baked Crackers
Brought to you by Ingredion Increase preference by creating a texture that aligns with what your customers want most. With snack texturizer solutions, you can produce a range of expansion properties and make light and crispy to hard and crunchy crackers. Baked snacks with the texture and the functionality you need Create optimized and differentiated [...]
Are There Benefits of Making Bread with Flaxseed?
Brought to you by InterFiber Flaxseed has been around for awhile as source nutrition. However, what’s the best way to harness the benefits and function of flaxseed for commercial baking uses? Flaxseed can not only increase the nutritional profile of bread products, but when done right, it can improve the quality as well. Breaking down [...]
Cultured Wheat: The Natural Preservative
Cultured wheat really is great stuff. Here is a strong preservative that is natural, allowing you to have a solid shelf life without chemicals like sorbates or benzoates. Here’s why you should bake with cultured wheat: Texture-building Anti-staling Fights bacteria, yeast and molds Natural! How does preserve products? Wheat flour is fermented with P. freudenreichii, [...]
What’s the Oven Heat Flux?
If you’re troubleshooting your oven, there’s plenty to look at. However, did you know checking the heat flux can be the best non-intrusive indicator of how well your oven's preforming? What is heat flux? The definition is, “the amount of energy transferred per unit area per unit time from or to a surface.” Or more simply, [...]
How Do You Document Humidity in Baking?
Brought to you by Reading Thermal Baking products takes more than just heat. From the moment dough is developed and starts the journey through proofers, ovens, and cooling racks, a number of factors come into play: time, temperature, airflow, energy transfer, and humidity. Why do you care about adjusting and documenting humidity? The amount of [...]
Ingredient Tips for Frozen Dough
More and more consumers like to do their own baking. Or at least part of it. So it's no surprise that frozen dough is one of the fastest growing bakery segments. But if you make dough that's frozen, there will need to be some specific adjustments to make. Ingredients in frozen dough Flour: should be strong with high [...]
The Science of Encapsulated Baking Powder
If you work with frozen or refrigerated dough or batter, you are probably familiar with encapsulated baking powder. And for good reason! The ability to release chemical leavening systems on demand is a game changer for products that sit and thaw for long periods of time. What all does encapsulated baking powder do? Provide consistent leavening following [...]