Blog
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...
How to Get Your Oven Flowing Properly
An oven is where the most important step of baking takes place. So it make sense there’s lots to adjust. One thing to pay attention to: oven air velocity. What’s the big deal with air velocity? If your oven is blowing air the way it’s supposed to, you’ll increase...
This Pizza Dough Advice Can’t Be Topped!
If there’s one thing we love discussing, it’s pizza. Pineapple or no pineapple? Do calzones count? Who has the best pie? But if you look beyond all the toppings, cheese and sauce, it really all comes down to crust. And that’s where bakers come in. It's no secret...
BAKED in Science Ep 49: Prevent Mold
Do you have issues trying to prevent mold on your product? Or maybe some of your baked products later have a small amount of water gathered? Water activity is one of the biggest reasons why breads and pastries have fast mold growth. So on today’s podcast Richard...
Cut Sugar, Not Taste: Baking with Allulose
Low sugar, low calorie, high flavor, high taste—that's the goal with any alternative sweetener or sugar. From nutrition label requirements to diet trends like keto and paleo, there are lots of reasons to find reliable sweet solutions. Have you heard about allulose?...
Why Should You Replace Eggs in Baking?
Well, for quite a few reasons, actually. Reasons to replace eggs include: Economics: considerable fluctuations in global egg supply and pricing Health concerns: cholesterol content, avian influenza outbreaks, etc. Lifestyle: vegan/vegetarian diets Shelf-life and...
Enzyme Solutions in Bread Baking
Enzymes, made up of proteins found in all living organisms, act as biological catalysts that facilitate chemical reactions. For the baking industry, they are amazing processing aids used in high-speed bakeries. While most dough conditioners are currently not accepted...
