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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...
Baking for a Sustainable Future
The need for sustainable and eco-conscious food businesses has never been more clear. Food production alone is currently responsible for 26% of greenhouse gases, up 8% since 1990. Consumers have been taking action to do their part—65% in fact look for products to help...
What’s the Best Egg Replacer?
When you're using an egg replacer, there are some important questions to ask. It depends what you want it to do or what you’re baking. Do you want to maintain structure? Is it adding emulsification properties? Do you need something to help with volume, binding, or...
Baking Bread for the Keto Diet
The keto (or ketogenic) diet is a fast-growing weight loss dietary trend that is raising the demand for low carb, nutritional-packed baked goods. With the market projected to reach revenues of 14.75 billion USD by 2027, there is a growing space for bakers to innovate...
4 Tips for Croissant Production
There's nothing quite like a well-baked croissant: the airy texture, the subtle flavors, the melt-in-your-mouth layers...delicious! However, as any pastry chef will tell you, croissant production must be done just right,...
How Bakery Software Helps with Staff Shortages
Labor shortages are creating a strain on the food industry, from large-scale manufactures to craft bakeries, and everywhere in between. With staff hours stretched thin, and managers spending their time on the production floor, it’s time to look into creative solutions...
How to Improve Your Pizza Crust Production
Pizza crust production is a hot space to be in the food production and baking industry. Large scale pizza production usually includes manufacturing frozen pizza dough, frozen par-baked pizza shells, and frozen fully topped...
Food Allergy vs. Food Intolerance
Are you allergic to something, or is it a food intolerance? Many people experience abnormal reactions after consuming foods that are typically harmless to the human body. These reactions can vary greatly in their severity ranging from mild discomfort and abdominal...
BAKED in Science EP56: Gluten Free Pt. 2 Product Development
As the demand for gluten-free baked goods has grown over the years, so has the ingredient technology to make delicious products. However, there are still plenty of challenges and opportunities for bakers and R&D teams. When removing protein in the form of gluten...
