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BAKED in Science: What’s New at IBIE 2019 pt. 2
The biggest baking show deserves more than one podcast! Part 2 of BAKERpedia at IBIE 2019 includes virtual reality, innovative bake lines, and delicious toppings. Every 3 years, the baking industry gets together for the International Baking Industry Exposition...
Advantages of the Sponge and Dough System
Are your customers asking for bread with more aroma and a cleaner label? We have noticed this trend of going back to sponge and dough systems for many bakeries. True, it can be challenging to use this system. It takes up space and time, and there are change-over...
Protecting the Tool that Optimizes Baking Processes
Brought to you by ECD Thermal profiling is an essential procedure for any top-quality bakery that optimizes baking processes. Ensuring that ovens are performing properly and that dough is reaching the desired temperatures, the thermal profiler is a must-have tool for...
Creating High-protein, Low-net-carb Bakery Products
Brought to you by MGP Ingredients The high-protein, low-carbohydrate diet trend shows no sign of slowing as consumers continue to look for ways to support their weight loss by consuming lower “net carb” foods. The KETO diet trend is a good example. Yet just 2% of...
Baking a Gluten-free Dessert That Needs Thickening?
Then here's the ingredient you need to put in. Pre-gelatinized rice flour! You'll find it most often in gluten-free baking, low-volume bread, batters and frostings. When do you use pre-gelatinized rice flour? It works well for: Thickening Binding Increasing water...
A Bread-baking Robot
The baking industry is looking for ways to incorporate the latest technology into favorite products, so customers can get familiar foods fresher, easier and simpler—the blend of tradition and innovation. So a bread-baking robot set up in the middle of store floors...
BAKED in Science S2E41: What’s New at IBIE 2019 Pt. 1
Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin, as she learns about...
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...
