Blog
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...
What is Bakery Software?
In an industry known for its creative side, the importance of bakery administration can be easy to overlook. Yet no matter the size of your bakery, how you manage tasks like order processing or inventory can make or break your...
The Benefits of Oat Hull Fiber
Consumers aren’t looking for just healthy food. They want food that tastes good too! So as a baker, it’s up to you to find ingredients (or a combination of ingredients) that can deliver on both. One solution for dietary fiber:...
BAKED in Science EP55: Gluten Free Pt. 1 Why it Matters
The interest in gluten free products is not slowing down and has established itself as a lasting trend. Usually, when discussed in the baking industry, the conversation focuses on replacing gluten in formulas and R&D...
All You Need with All Purpose Flour
Everything needs a starting point—that middle of the road point to build everything around. For bakers, that point is usually flour. And for most, it’s usually all purpose flour. I mean, it’s kind of in the name. But what makes...
Improving Industrial Artisan Bread Production
Artisan bread with its simple, clean label is a popular choice for consumers these days. So, many artisan bakeries are scaling up to the industrial level. Here are some things to keep in mind when running a high output artisan bread line. What is artisan bread?...
Is Rice Flour a Good Choice for Gluten-Free Baking?
Gluten free baking has moved from the latest craze to an established, growing market. So as you're looking for ways to move wheat flour out of your formulation, look to alternatives that offer function and nutrition. There’s a reason we’ve been baking with...
BAKED in Science Ep 54: Getting a Rise with Chemical Leavening Pt. 2
Sponsored by ICL Food Specialties Take a deeper dive into chemical leavening in part two of our look into the systems help so many baked goods produce the final perfect texture and structure. Chemical leavening systems are...
Commercializing the Novel Bread Market
Now is a good time for the innovation and commercialization of novel bread. The revenue in the global bread market is $25,064M and is projected to grow at 0.63% (CAGR 2021-2025). There has been a significant increase in the demand for value-added niche bread. The...
