Blog
Effects of Oven Humidity on Bread
Brought to you by Reading Thermal Oven humidity is an essential variable in oven operations. However, too much or not enough moisture can lead to quality issues. By effectively controlling the oven environment, your bread will see improvements in texture and...
Amazing Cake Texture with Innovative Oven Technology
Brought to you by MECATHERM When buying cakes and patisserie, consumers are looking for a flavor and texture experience that is unique and exceptionally delicious. Therefore, bakers have the opportunity to make their brand stand out with quality taste and texture....
BAKED in Science EP61: Planting a Love of Cereal Science
+ SUBSCRIBE & NEVER MISS AN EPISODE Flour is at the heart of so many baked goods, so it’s no surprise that wheat is a passionate subject for many bakers and food professionals. For Claudia Carter, that passion has not only driven her career, but inspired her to...
The Future of Food Safety and FSMA
A safe food supply is essential to health and consumer confidence. In order to prevent food borne illnesses, which impact nearly 50 million people in the US annually, regulatory standards are required of most food production operations. However, compliance with...
Baking with Natural Flavors
If your goal is to clean up your label, or at least make it as natural as your can, you’ll eventually run into replacing artificial flavors with natural ones. While they may not get as much focus in clean label discussion as dough conditioners or emulsifiers, natural...
Whip Up a Meringue for Your Baked Goods
Whether as a topping on pie, stand alone cookies or a decadent layer in cake, meringue is a bakery classic. There's plenty of room to get creative with this dessert in your bakery. A few options are: Cream or chiffon pie Sponge, foam, or chocolate velvet cake Parisian...
BAKED in Science EP60: A Marketing Strategy Success Story
+ SUBSCRIBE & NEVER MISS AN EPISODE With all the changes to the baking industry over the last two years, how companies interacted with customers was a big one. Trade shows, face-to-face demonstrations, and lab visits were uncertainties or simply impossible....
How the Mixolab Can Help Analyze Dough
Making dough may seem simple enough, but there are a lot of complex things happening at once. And the dough and flour have a lot to say. So it's important to really know what's going on if you want consistent quality and control in your product. Especially if you’re...
The Many Uses of Xanthan Gum
Let's dive into one of the most popular and versatile staples of baking: xanthan gum. Since the 1960s, bakers have been using it as an humectant, texture enhancer and viscosity builder. These days, it's a hot ingredient for gluten free baking! It makes a great partial...
Healthy Baking with Probiotics
Healthy and functional baked goods are a great addition to your product line. Not only are they a big hit with consumers these days, but they genuinely make people feel better, which is sort of the goal of baking, right? “Healthy” baking can be a broad term but there...
Wheat Allergy Causes and Symptoms
Wheat allergy is one type of adverse immunologic reactions to wheat which can impair the quality of life and cause significant morbidity. Allergic reactions to wheat are essentially immunoglobulin E (IgE)-mediated. Although non-IgE-mediated reactions can contribute to...
BAKED in Science EP59: Cut Carbs & Boost Fiber with Resistant Starch
If you’re not familiar with resistant starch, you should be! This power-house ingredient is a unique and interesting form of starch with many applications and benefits. It’s a type of dietary fiber that’s resistant to degradation and digestion. In baked goods,...
Celiac Disease Causes and Symptoms
Celiac or Coeliac disease is an inherited autoimmune disorder that triggers a negative response following gluten ingestion. Despite few similarities in gastrointestinal manifestations, celiac disease should not be confused with wheat allergy which is an immune...
Get Stronger Dough with Vital Wheat Gluten
You use protein to bulk up. So does your bread, in the form of gluten. This storage protein unique to wheat, rye and triticale is a reserve of amino acids. Thanks to its elastic, viscous and extensible properties, gluten gives bread its springy texture and...
BAKED in Science EP58: Talking Donuts
Donuts are a classic bakery treat that seem to be a forever favorite. Ranging from simple to deliciously complex, they are a space for innovation and creativity. And while producing fried dough may seem simple enough, donuts do come with their fair share of unique...
