Blog
Control pH, Control Baked Goods
While you’re searching for ways to control shelf life, flavor, or just overall quality, make sure you check the product’s pH. An acronym for “potential of hydrogen,” it measures the acidity or alkalinity of a substance. In baking, pH control is critical for:...
Quality and Customized Ingredients for the Baking Industry
The food and baking industry is facing new challenges and requests from the consumer, but they are not without solutions. To give your customers quality products with the customization and specifications they want, let the expert developers at Lallemand Baking...
BAKED in Science Ep 51: A New Era of BAKED in Science
Here to kick off a new year—and brand new era of BAKED in Science—is Mark Floerke! With 45 years of industry experience, he knows the ins and outs of baking. And now he’s here to host this podcast, sharing all his knowledge and insight with you. Meet Mark From working...
Problems with Product Consistency? Check the Heat Flux
You’re trying to produce the same product on two different lines, or transfer a product to a new line. You stick to the same process and formula. But when you take it out of the oven, something is…off. It could be the hardness, chewiness, gumminess, or color but it’s...
3 Tips for Baking Bagels
There’s just something extra delicious about bagels. However, there may be some debate on which style is the best (are you in the New York or Montreal camp?). Although the shape stays the same, various styles are available based on: Texture Degree of chewiness Kilning...
3 Ways to Control Oven Humidity
While your products are busy baking in the oven, they need available moisture, or humidity in the air. Without it, heat isn’t transferred to the product so starch gelatinization and other reactions can't take place, and moisture migration can't happen properly. That's...
Why Brown Rice Syrup is a Popular Sweetener
Let’s talk sweeteners for a minute. You want one that has a distinct flavor and favorable color. Oh yeah, it be great if it’s healthy and possibly clean label! These days there are plenty of options of sweetness. But if you relate to the description above, brown rice...
Baking Tips for Keeping Bread Fresh
Keeping bread fresh and flavorful should be a top priority for any artisan or commercial baker. Aside from keeping customers happy, it’s also how you cut down on waste—of both bread and operational costs. So what’s the secret to keeping your bread soft and delicious?...
Tips for Commercially Baking English Muffins
What's the great thing about baking bread staples like english muffins? Your customers get to be creative with them! Whether selling them individually or to food producers to make the ever popular on-the-go breakfast sandwich, you're the starting point of their...
BAKED in Science S250: Is Aquafaba the Future of Egg Replacement?
Aquafaba, the waste water from cooking legumes such as chickpeas, may not sound that exciting. However, it can be utilized in innovative and sustainable ways by the food industry. It’s protein and fiber content allows it to function as an egg replacement! The research...
How to Maximize Protein in Premium Bakery Products
Brought to you by Arla Food Ingredients Muffins, brownies, croissants – wherever you look in the fine bakery category, there’s a growing demand for premium, single-portion products that are enriched with protein. And not just a small addition, either. Today, consumers...
Why You Need to Control Oven Temperature
I don't need to tell you that oven temperature is important. It's how chemical reactions take place that transform your product. That's why temperature needs so much attention—so many things are happening at once! Oven Temperature has a key roll in 3 areas:...
Baking with Calcium Propionate
Calcium propionate, or cal pro, is a highly popular preservative that gives an impressive shelf life to bread products. Since the 1930s, bakeries have been using it to stop outbreaks of ropy bacteria. Here are a few tips for baking with it: Works best at a pH below...
5 Reasons to Add Thermal Profiling to Your Bakery’s Toolkit
To accurately produce high-quality, high-yield baked goods, replace guesses and opinions with hard data. Thermal profiling dough and oven temperatures with an in-transit, portable data recorder has many benefits to the commercial wholesale or retail bakery. Here are...
What it Takes to Bake a High Fiber Label
If you’re in search of ways to boost your brand, consider adding "high fiber" to your label. The public pays attention to what's on the label, and fiber is a great selling point. What counts as a “good source of fiber?” Food with 5 grams or more of fiber per...
