Blog
Running a Flour Quality Assessment
Wheat flour constitutes over 50% of bread formulas and about 25% of cake formulas. So controlling the quality of this key ingredient is essential. It's quality related to breadmaking performance is usually determined by: Protein content: Protein quantity in the wheat...
When Should You Bake with Whey Protein?
More than you are now! With the current keto and high protein trend, this naturally protein-rich ingredient packs a big punch when used in food. Not only does it increase protein in baked goods, whey also helps increase quality. It has strong water-binding properties...
Advantages of Vacuum Cooling
Vacuum cooling is a rapid and efficient alternative to traditional cooling systems, such as spiral towers and ambient cooling. It uses evaporative cooling which relies on the power of vacuum to make vaporization of water take place quickly and at much lower...
A Demand for Delicious Donuts
It’s hard to find fault with donuts. Sure, they’re made with fried dough, but customers love indulgent, decadent, unique, trending desserts. So donuts are a hot bakery item. In fact, did you know that 64% of Americans eat donuts at least once a month? One of the most...
How to Replace Eggs Based on Function
There are ever growing reasons to find egg replacements in a bakery setting. One aspect is savings: while egg prices rise and fluctuate, many egg replacers can come at half the cost. A few other reasons are supply chain issues, allergies or for vegan baking. The...
Vantage Food
Less sticking. Cleaner pans. Fewer rejects. Industrial baking solutions that perform. Vantage Food™ is a market leader offering customized release agents, emulsifiers, stabilizers, shortenings, and processing aids — backed by in-house...
BAKED in Science EP62: What’s New at BAKERpedia
+ SUBSCRIBE & NEVER MISS AN EPISODE As a baking professional, there’s always something you can do to further improve your craft. Whether it’s learning more techniques, understanding the science behind it, or learning new skills for popular trends, more...
Lesaffre
More Than Yeast Do you know that we don’t just displace and replace ingredients, but that we also improve product performance and sensory experience in clean label applications? That we’re the first to offer organic yeast and the only with organic yeast made in the...
Ashworth
With over 75 years of revolutionizing conveyor belts, Ashworth continues to lead the market with the most conveyor belt patents for industries that include commercial baking and food processing. Companies around the world depend on Ashworth’s quality products,...
Clean Label Baking without Chemical Emulsifiers
Health-conscious consumers define clean label products as products containing recognizable natural ingredients. These products are expected to be minimally processed and free of chemical ingredients such as emulsifiers, preservatives, artificial flavors and colors,...
An Alternative Emulsifier That Does it All
It's time that you met the alternative emulsifier alpha-cyclodextrin. This water-soluble sugar ring molecule is made from starch. Due to its shape, it has a hydrophilic surface and hydrophobic center hole. It's this unique shape that gives it the ability of complexing...
Chances are you already know, but keto is the fast-growing weight loss dietary trend at the moment, forecasted to reach revenues of 14.75 billion USD by 2027! Consumers are on the hunt for low-carb, nutritional-packed baked goods, meaning there is a growing space for...
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...
