Blog
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...
Holton Food Products
Our Company Since 1946, Holton Food Products has been helping its customers succeed by providing quality ingredients, customized product development and technical support—all fueled by strong food science and applications experience. We specialize in texture and...
BAKED in Science EP57: Survival and Evolution in the Baking Industry
Since 2020, the baking industry has seen its fair share of changes, shake ups, and pivots due to the pandemic. Even now as the world makes its way to a new normal, the effects of the last year and half are still impacting bakers around the world. In this BAKED in...
3 Tricks for Hamburger Buns
What's one of the products we get the most questions about? Buns. The simple hamburger bun has many uses and demands these days. So what’s the secret to a perfect hamburger bun? Here are a few places to get started: Fermentation: Hamburger buns made with prior...
Enzyme Innovation
A TRUE ENZYME & PROBIOTICS MANUFACTURER Enzyme Innovation is a research-driven leader in industrial probiotics and enzymes, backed by over 67 years of manufacturing expertise and scientific innovation. We provide clean-label,...
Reducing Food Waste Through Product Optimization via Thermal Profiling
By some estimates, anywhere from a quarter to a third of all food produced globally and destined for human consumption goes to waste. When looking at total weight, bread and many other yeast-leavened goods top the list of avoidable food waste. Food that goes...
Corn Allergy Causes and Detection
Corn allergy is one form of food allergy that appears more prevalent than originally thought. Reports from the late 1950s suggested that corn allergy occurred in 0.16-30% of food allergy patients and were thought to be due to the sugars in corn.1 Surveys in countries...
Enhance Taste and Crumb Color with Non-diastatic Malt
Sometimes, things just need a little…boost. If you’re looking for ways to make your bread product’s taste, crumb color or aroma pop, look into non-diastatic malt. It is extracted from barley using the following steps: Sprouting (malting) Germination Kilned/roasting...
