Blog
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...
Chopin Technologies
Flour: Lively and Complex Cookies, crackers, noodles, tortillas, cakes, buns, sandwich breads, flat bread, wafers, baguettes, and so on…. No matter the finished product, all bakery products come in an infinite variety of shapes, sizes, composition, texture,...
How to Put a Stop to Mold
No one likes to deal with mold. That’s why bakers work so hard to stop it before it shows up. But sometimes it’s about working smarter instead of harder. Mold is an opportunistic living microorganism that feeds on organic matter. It can live in almost any ecosystem or...
BAKED in Science Ep 48: 9 Baking Questions & Answers
At BAKERpedia, we hear a lot of questions from bakers. And like most questions, we find that a lot of other people are wondering the same thing. That’s why we spend time each week answering questions on social media and our forum. A few questions keep coming up. So in...
Adding Natural Flavor with Onions
Did you know that taste is one of the top factors consumer look at when buying food? They are looking for a big flavor punch that creates a tasteful experience. However, they are also looking for natural baked goods. An ingredient can do both? Onions! Not only are...
IFC Solutions
IFC Solutions is a manufacturer, distributor and contract blender of high quality specialty ingredients and processing aids serving the food, confectionery, cosmetic, personal care and nutraceutical industries. Products for the baking industry include:...
How to Optimize Cooling Lines with Thermal Profiling
The cooling process allows the bread loaf to reach optimum slicing temperature and achieve moisture equilibration between the crumb and the crust. However, sealing in visible moisture condensation on the packaging is not a desirable way to ship product. Thermal...
The Role of Mono and Diglycerides in Baking
These surfactants are the go-to emulsifier for commercial baking. Mono and Diglycerides are glycerol molecules with one or two fatty acids attached via interesterification. The result is a multi-functional ingredient. What do they do in baked goods? Improve loaf...
An Innovative Solution for Healthy, Heat-stable Icing
Reliable icing or frosting is key to the shelf life and desirability of baked goods. The shelf life must be as good as whatever is underneath it, and its appearance must remain appetizing and intact. If you are trying to improve the nutritional profile to address the...
How To Find and Bake With a DATEM Replacement
You want to make a clean-label product. But you also need reliable loaf volume, fine crumb structure and dough extensibility. You need a DATEM replacement. Thankfully, food scientists are making that an easier ask than it used to be. Replacements are on the market...
Hot Trend: Plant Protein in Baking
Update from SHIFT20 Plant protein in food and baking has been building steam. It’s appealing for consumers who care about their health, the welfare of animals, the environment, and sustainability. Now, new innovations and products are making them even more mainstream....
How Society is Shaping Food Trends
Update from SHIFT20 The annual IFT (Institute of Food Technologists) trade show moving completely online is just one sign of a shift happening in the food and baking industry. The virtual conference focused on other shifts the industry is seeing—formulations,...
The Smarter Future of Food Safety
Update from SHIFT20 Where is the culture and technology of food safety headed? The FDA released their New Era of Smarter Food Safety Blueprint on July 13th. At the virtual SHIFT20 show hosted by the Institute of Food Technologists (IFT), FDA Deputy Commissioner for...
