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KPM Analytics
At the heart of your product brands are craftspeople, caring for their bakery products and the people who consume them. They deserve to work with partners and suppliers that stand with them for the highest level of care, consistency, and...
The Function of Sugar in Baking
Sugar is one of the absolutely essential bakery ingredients for just about any baked good. First and foremost, it adds that flavor all us sweet tooths love. Yet it is so much more than just a sweetener with many key uses in baked goods. Sugar functions in baking as:...
Strategies for Determining Gluten-free Flour Quality
The gluten-free market holds a substantial share in the bakery market, with an expected cumulative growth of about 10% until 2025. From bread to cake and everything in between, there is room for innovation in the market. Producing a quality and consistent gluten-free...
Add Nutrition with Chia Flour
Looking for that next functional ingredient to give your label a nutritional punch? Chia flour could be it. A long time health food celebrity, chia seeds are rich in protein, fiber, and antioxidants. When ground into a meal or flour, they can do a number of things for...
Hamburger Bun Production Tips
Buns are the most popular type of bread served at Quick Service Restaurants (QSR) because they are versatile and portable. Their consumption surges during the summer months due to cookouts and road trips. Nowadays, buns must also compete against perceived healthier...
Use Flour Quality to Control Your Dough
If you care about the quality of your batter or dough, then it makes sense you would want to care about the quality of your wheat flour. But what exactly makes a flour quality? Well, it all comes down to what you're baking, and what the desired result is. But first...
A Vegan Option for L-Cysteine
Are you afraid of touching L-Cysteine because you've heard it's from duck feathers? Well, that's one source, traditionally. But now, you have an alternative—a vegan source! More on that later. But first, here's what it offers to the dough. Reducing agents are key for...
BAKED in Science Ep 65: The Science of Flavor
+ SUBSCRIBE & NEVER MISS AN EPISODE A rich, complex flavor can truly set a baked good above the rest. And while familiar, traditional flavors can make customers fall in love with your brand, out-of-the-box profiles can take it to a whole new level! The...
ASR Group
ASR Group is a leader and innovator in sweetening solutions, with more than 150 years of experience taking sugarcane from the farm to the table. We manufacture and distribute a full line of sweetener solutions to businesses, institutions, and companies across the...
Can You Name 15 Dough Conditioners?
Dough strengthener. Bread improver. Crumb softener. A host of regulators and oxidizers. The whole list falls into the category of dough conditioners. While the definition is pretty open-ended, the results are straight forward. No matter which ones (or combination of...
The Technology of Sourdough Starters
The quality, flavor and ultimate success of your fermented breads begins with sourdough starters, or preferments. Although making a starter is simple enough, there is a complex side to sourdough technology. Sourdough (also known as levain) leavens bakery products as a...
BAKED in Science EP64: Baking FAQ with the BAKERin Team
+ SUBSCRIBE & NEVER MISS AN EPISODE Here to tackle the biggest issues and top questions in the baking industry is the BAKERin team! As part of BAKERpedia’s influencer program, these seasoned professionals share their knowledge and keep you up to date on the...
How Bakers Cut Costs with Bakery Software
Today more than ever, the food industry is moving forward with the integration of technological tools to everyday processes, and the baking industry is not staying behind. Commonly recognized as one of the most creative fields in the food industry, a successful bakery...
Make Your Bread Cooling More Efficient
Once your bread exits the oven, it enters an extremely crucial stage: cooling. The goal is to move the bread as soon possible on to packaging. Yet do that too quickly or too slowly, and you're going to end up with a lower quality product, or product waste. The goal is...
Use Release Agents for Smoother Production
The journey of dough through a high-speed processing plant can be a long one. From mixing to panning, from baking to packaging, there are plenty of trouble points. While proper formulation and handling is key, you don't want to negate your efforts due to bumpy...
