Blog
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...
Cultured Wheat: The Natural Preservative
Cultured wheat is a powerful ingredient for any baker's toolbox. Here is a strong preservative that is natural, allowing you to have a solid shelf life without chemicals like sorbates or benzoates. Here’s why you should bake with cultured wheat: Texture-building...
5 Tips for Baking with Natural Flavors
Food products have been improved by added flavors since before the 18th century. They enhance or impart a pleasing taste that persists throughout the product's shelf-life. However, flavor compounds are highly volatile, especially when...
C-Cell
www.bakingqualityanalyser.com Are you looking at monitoring baking quality more closely to make improvements or maintain quality control? C-Cell is an approved method for assessing baking quality parameters over a wide range of...
Stop the Guesswork with Crumb Analysis
How objective are you when it comes to estimating the quality of your products? Do you run crumb analysis? For something as precise as baking, it makes sense evaluating the products should be as well. Because bakery products have...
Learning to Bake with Rye Flour
If you’re looking to add a splash of flavor to your breads, especially sourdough, rye flour is a great option. But did you know it bakes differently than wheat flour? It’s because of the protein! Rye is high in in gliadin, which...
Tips for Organic Baking
The increasing demand for clean and healthy bakery products during the pandemic boosted the demand for organic baking. In 2020, organic sales in the U.S. increased to a record high of $62 billion while the sale of organic flour and baked goods grew by 30%. How can you...
How Much Water Does Your Dough Absorb?
You have probably heard us mention water absorption more than once. That’s because it’s such an important piece in dough production, no matter what you’re baking. Water absorption influences parameters in baking and bread such...
