Blog
How to Judge Baking Quality
You have a product, and it’s pretty great. But just how great is it? Or better yet, what is its quality? Defining the quality of baked goods can be difficult unless you’re using tests and benchmarks to quantify it. How can you do this? Baking tests such as gassing...
A Heat Stable Frosting That’s Label Friendly
There are plenty of decorative icings/frostings on the market, but it’s hard to find one that can stand up to the heat. However, here is an emulsifying dietary fiber that creates a heat stable frosting or icing, while enabling the integration of healthy vegetable oils...
Don’t Get Sour About Sourdough!
Sourdough: one of the most popular and delicious of breads! For bakers: an art form. True, it’s one of the simplest formulas—pretty much four and water. However, the baker needs to masterfully control the ingredients and process to end up with a consistent, signature...
The Health Benefits of Bread
Brought to you from IBIE 2019 With all the products, ingredients, and demos at IBIE 2019, there was a lot of bread. Which may be surprising with the rise of gluten-free, low-carb diets. But the baking industry knows that bread is making its comeback, and that this...
Developing Unique Bread Flavors and Aromas
Until recently, artisan bakeries have had the advantage of being more flexible in choosing their baking processes and ingredients to develop unique bread flavors. Now industrial bakeries can also have options if they pay attention to the fermentation steps. There is a...
5 Reasons for Using Alkalized Cocoa
Yes, chocolate is delicious and functional just as it is. But there are some very specific reasons for creating alkalized cocoa. This technique has been around since the 19th century. Cocoa products are treated with a food grade alkali solution. This raises the pH,...
BAKED in Science S2E40: Taste and Aroma in Baking
What’s the best part about baked goods? The way they smell and taste, of course! It’s easy to forget that at the end of the day, taste is the key driver for better sales. But from a production standpoint, taste and aroma can be hard to quantify—and keep consistent!...
BAKED in Science S2E39: Cancer-causing Baking Ingredients
Do we need to be concerned with the ingredients we’re eating and baking with? You may be familiar with the concern over the use of ADA (Azodicarbonamide) in bread. Although the additive is banned in some places, such as the EU, it can be used in the US. Dr. Lin Carson...
How to Make Clean Label Sweet with Cakes
The clean label trend is way past just the “healthy” foods. Customers want their indulgent treats to be natural as well. So how do you make a clean label cake with a simple label that isn’t going to let down people’s expectations? It starts with taking things out....
Are There Benefits of Making Bread with Flaxseed?
Brought to you by InterFiber Flaxseed has been around for awhile as source nutrition. However, what’s the best way to harness the benefits and function of flaxseed for commercial baking uses? Flaxseed can not only increase the nutritional profile of bread products,...
BAKED in Science S2E38: Sustainability Practices Affecting the Baking Industry
Finding creative and practical ways to be sustainable is key for the baking industry. From the ingredients we use, and where they come from, we’re finding better ways to bake with the future in mind. Because being sustainable isn’t just what your business does, but...
What’s the Oven Heat Flux?
If you’re troubleshooting your oven, there’s plenty to look at. However, did you know checking the heat flux can be the best non-intrusive indicator of how well your oven's preforming? What is heat flux? The definition is, “the amount of energy transferred per unit...
BAKED in Science S2E37: More Innovations at IFT 2019
There was just too much happening on the IFT trade show this year to limit it to one episode! The annual event has always been a place for finding new innovation and ingredients, and 2019 was no different. In this episode, Dr. Lin talks about oat fibers and...
TOP-Taste B.V.
TOP-Taste B.V., a family-run business, has been growing onions for decades. A company built on a dedication and passion for only the best onions, we provide a high quality, crunchy, crispy product that adds an innovative flavor to a variety of products. Located in the...
Ingredient Tips for Frozen Dough
More and more consumers like to do their own baking. Or at least part of it. So it's no surprise that frozen dough is one of the fastest growing bakery segments. But if you make dough that's frozen, there will need to be some specific adjustments to make. ...
