BAKERpedia Blog2018-12-10T05:13:09+00:00
1112, 2018

Selecting the Right Organic or Non-GMO Lecithin

These days it’s not so much a question of if you’ll use an organic or non-GMO emulsifier, but which one. With organic lecithin now more commercially available, the European Union is requiring that all lecithin used in organic foods must be organic starting in 2019, and the USDA National Organic Program (NOP) has been requiring [...]

1012, 2018

Start eLearning with BAKERpedia!

That's right, now you can become an even better baker by taking classes online! BAKERpedia has teamed up with AIB International to help commercial and retail bakers through online eLearning training. AIB International’s Baking Specialist Online Collection is now available through BAKERpedia’s Digital Academy. The industry is in need of more skilled employees. It needs access to professional [...]

312, 2018

People Just Can’t Get Enough Tortillas!

Can we just appreciate tortillas for second? They're delicious. They go with almost anything. The corn versions are naturally gluten-free. It's no wonder they are an ever-growing sector of the baking industry and a staple in many households. In fact, the global tortilla market is projected to reach $48.51 billion at a CAGR of 5.10% by 2023. For bakers, corn and flour [...]

511, 2018

The Science Behind Cultured Wheat

Let's dive into the science of cultured wheat for a minute. Thanks to fermentation, an ordinary wheat takes on extraordinary powers, becoming a natural mold inhibitor and shelf life extender! So here are three ways science makes this form of wheat awesome: 1. Fermentation Cultured wheat is flour that’s been fermented with Propionibacterium freudenreichii, usually found in cheese and milk production. It [...]

3010, 2018

How to Test Dough Extensibility and Why You Need To

Dough extensibility is the strength in the dough and a contributor to the consistency and quality of a final baked good. However, it’s not just enough to know what is. Extensibility is half of a delicate balancing act in dough that begins during mixing. When the gluten matrix is activated, it creates both extensible and [...]