Blog
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...
The Science Behind Bread Staling
Staling refers to the undesirable changes (other than microbial spoilage) that take place between the time bread is baked and consumed. Understanding the different aspects of staling and the factors that affect them can help bakers make better decisions about their...
Imaging Technology for Safe, Efficient Food Production
Have you heard about Hyperspectral Imaging Technology? It combines NIR spectroscopy with imaging ability. And it helps food processing companies improve operational efficiency and reduce product recall risk through automated food analysis. The BakerGo from ImagoAI...
Calibrating Thermal Profiling Equipment
Thermal profiling equipment is a key tool to know how heat transfer equipment, such as ovens, dryers, proofers or freezers, operate. It doesn't really matter what type of product you make, or if you have a small or large operation. What really matters is that you are...
Preventing Listeria in Food Production
There’s a lot of pathogens and bacteria that can be passed on though food. One particularly big one in the food industry is Listeria, a gram positive, non-spore-forming motile foodborne pathogen. It can be especially present in ready-to-eat food production. How can...
Can Whole Wheat Bread Taste Good?
I think we've finally reached a point where everyone realizes the benefits of whole wheat bread over white bread. Wheat grain can reduce the risk of obesity, type 2 diabetes, cardiovascular disease and cancer. Whole wheat flour also has higher antioxidant activities...
Bulk Up Your Baking with Insoluble Fiber
Insoluble fiber falls under the dietary fiber heading, and offers a big health punch to products. It helps with digestion, reduces serum lipid levels and adds no calories! With the FDA defining more of what can be labeled as "dietary fiber," bakers have more options...
Do You Know What Your Ingredients are Doing?
Wouldn’t it be great to know your ingredients are doing just what they are supposed to do at just the right time? Thanks to encapsulated ingredients, we can! This really comes in handy for products like sorbic acid which are virtually impossible to use without...
Stay Golden: 4 Egg Wash Substitutes
Egg washes are frequently used in bakeries to add a finishing-touch glaze to breads, pies, pastries and more. However, from rising egg prices to an increase of vegan products, many are searching for reliable egg wash substitutes. What kind of replacements are there?...
Wondering How to Make a Successful Clean Label Product?
You’re not alone. Products with natural and simple labels are in greater demand than ever, and it looks like clean label products are sticking around for awhile. At first, it may seem overwhelming and difficult to remove ingredient standards from formulas. But fear...
Modernize Artisan Bread with Benchmark Technology
Artisan breads are unique, natural and tasty. Items in this category include crusty baguettes, pretzel buns, focaccia and naturally leavened multigrain bread. They use simple ingredients and are often described as country style or rustic. When thinking about these...
Amylase: The Group of Enzymes that Improve Shelf Life
Enzymes are the champion of natural solutions for dough improvers. Different types, or groups, have different functions, however. Today, we’re going to take a look at Amylase. What’s Amylase? It’s a family of starch-degrading enzymes that work together to improve...
A Sustainable Plant Protein that’s the Complete Package
Looking for an innovative, sustainable way to add more protein to your baked goods and food products? Meet Lemnaceae, or water lentils. It’s commercially produced and sold as LENTEIN® by Parabel. Water Lentils are considered to be the world’s smallest flowering plant....
