Blog
The Importance of Proofing
The proofing step is often seen as an invariable operation which is inherently reliable by itself. This statement cannot be more inaccurate. The proofer operation relies on several factors to successfully provide the intended effect on the dough. Inside the proofer,...
Bake Delicious Gluten-free Cookies
Baking gluten-free can be a challenge. Especially for cookies. They easily turn out dry and crumbly, even with gluten! But it is possible to bake a delicious gluten-free cookie. You’ll just need to add a few extra ingredients. What works well in gluten-free cookies?...
What’s the Difference Between Light and Dark Rye Flour?
What's the difference? It’s all in the milling! It depends on the amount of bran left in the rye flour after processing. The more bran, the darker the flour. However, more than the color changes. Darker rye will have more nutrients from the bran. It will also have a...
Benefits of Baking with Flaxseed
I started my business FlaxSnax in hopes of fighting heart disease after losing my husband very young to a heart attack. I wanted to make a difference in the baking world, because, well, I’m four generations in the food business and first generation in the U.S. Even my...
Lecithin: A Clean Label Emulsifier
There are a lot of emulsifiers out there. All have their different strengths and shortcomings. But what our industry needs now is a clean label one—lecithin. It’s a widely used emulsifier in the baking industry and it's a versatile one. Your lecithin source matters...
Unlock the Power of Fumaric Acid
Why do you add acids to baked goods? For chemical leavening, right? Well, that’s not all they are good for. Look at fumaric acid. With this ingredient, a little goes a long way. This is an acid with a high acidification power and neutralization value of 145. This...
BAKED in Science S2E47: The Vegan Trend
The vegan trend may have started off small, but it’s a force to be reckoned with these days. For bakers, it means replacing key functional ingredients. However, it’s also an opportunity for innovation and powerful solutions. So what do you need to know about it? Our...
Baking with Spelt Flour
You’ve probably noticed, but healthy foods are all the rage these days. So, if you want to start baking with healthier alternatives, start with learning how your new ingredients are going to act in formulas. Let’s take a look at spelt This is a highly nutritious...
Add Nutrition and Fiber with Resistant Starch
Also known as enzyme-resistant starch, resistant starch is the part of starch that resists digestion (hence the name). But it’s also classified as a dietary fiber that comes with a whole list of health benefits. Nutritional benefits include: Improved glycemic index...
BAKED in Science S2E46: Shelf Life and Enzymes
Freshness is one of the biggest challenges in baked goods. The trick is keeping products tasting good over a long shelf life, especially if you have a clean label. But why do baked goods go stale in the first place? And what role can enzymes play in this process to...
People Just Can’t Get Enough Tortillas!
Can we just appreciate tortillas for second? They’re delicious and go with almost anything. It’s no wonder they are an ever-growing sector of the baking industry and a staple in many households. In fact, tortillas represent around 30% of sales in the U.S. baking...
Oven 101: The S Curve
There’s a relationship between the time spent in the oven and the moisture of your product. This relationship is best illustrated with what’s known in the industry as thermal profiling, or the S Curve. Here’s the break down: The product goes into the oven. As the oven...
BAKED in Science S2E45: Egg Replacement
Navigating egg replacement in baking can be a challenge. There are plenty of reasons to remove eggs from your formula, from costs to labels. But don’t worry, there are options out there that make it all possible. Here are some tips on how to successfully replace eggs...
A Leavening System for Frozen Doughs and Batters
A micro-encapsulated leavening system is now an essential ingredient in shelf stable frozen and refrigerated dough and cake batter formulations. They are designed to release the leaveners into the system in response to triggers such as temperature or moisture. A few...
Add Flavor with the Masa Madre Ferment
Starters and fermented dough are proving to be the baker’s best friend. The artisan feel and taste is popular with consumers. The formula is easy to make clean label. And there’s plenty of room to make your brand stand out. Like with the Masa Madre Ferment For...
