Blog
4 Reasons to Bake with Lecithin
In the face of growing clean label baking trends, lecithin is widely used as a natural additive and emulsifier in the baking industry. Found in food products such as chocolates, bread, sweet confectionery, salad dressings and dips, processed cheese and more, there's...
Dough Mixing is Easy, Right?
You just need to measure in the minors, throw them in with the flour, water and yeast into the mixer, step back, and out comes a perfect dough. Uhh, yeah right. As I’m sure you know from experience, a lot of thought and precision needs to go into dough mixing. The...
BAKED in Science EP 52: Mix, Match & Maximize with Bases
Looking for a way to mix things up with your product lines? Add new flavors and cut costs with mixes and bases. This is a way to maximize opportunities for growth, innovation, and diversification. So what exactly are mixes and bases, and why are they so great? Well,...
Get a Longer Shelf Life with Antimicrobial Packaging
There are a lot of things you should be paying attention to when it comes to extending your product's shelf life: water activity, acidity control, artificial preservatives and sanitation for starters. But looking for that extra leg up? You should definitely check...
Test Your Flour Quality with the Alveograph
The alveograph is a pretty unique tool. It blows a piece of dough into a balloon, and then records its properties before it bursts and deflates. This helps assess the baking performance of flour in the production of bread, noodles, and tortillas, among other things....
CBD and Hemp Extracts in the Baking Industry
You may have noticed, but CBD seems to be popping up everywhere these days—from infused drinks, baked goods, and even dog treats. In fact, the global market has a revenue forecast of 23.6 billion by 2025. What exactly is CBD? It’s short for cannabidiol, one of the...
8 Ways to Bake a Clean Label Product
The clean label trend is gaining serious traction with consumers and bakers around the world. Over 75% of respondents in a recent survey of 1,300 consumers in Europe, North America, and Asia showed a willingness to buy clean labelled products over others. An...
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?...
