Blog
Tracking Product and Oven Temperature
There's a lot going on in the heat of the bake. That's why your oven has so many settings! But understanding how the oven temperature relates to the product temperature is a big one. Product temperature vs. oven temperature When a product is placed in the oven, the...
Benexia
HEALTHY BREAD BAKING: BENEXIA INTRODUCES A LOW CARB (KETO), ALTERNATIVE SUSTAINABLE INGREDIENT There are challenges today around better-for-you formulations, considering the new consumer demand for healthier products without sacrificing...
How Thermal Profiling Can Help Scale Up Bread Production
Scaling up is the science (mostly) and art (a bit of creativity) of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, bread production scaling is one of the major challenges...
Tips for Gluten Free Baking
The gluten free market is becoming a key space for consumers and bakers. Now that it's a well established trend, there's improved ingredient technology making it easier to achieve quality taste, texture and shelf life. However, gluten free baking still comes with its...
Don’t Over Bake Your Bread
The oven is perhaps the most critical step in the baking process. Yet, over baking is easy to do, and happens more than you realize. So it's important to get it right to avoid waste or a low quality product. For a precise bake,...
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...
