Blog
The Science of Encapsulated Baking Powder
If you work with frozen or refrigerated dough or batter, you are probably familiar with encapsulated baking powder. And for good reason! The ability to release chemical leavening systems on demand is a game changer for products that sit and thaw for long periods of...
Are You Ready For a Food Recall?
Brought to you by AIB International No one wants their products to be recalled. But are you ready if it happens? The news is full of examples of recalls and withdrawals, as well as good and bad examples of handling the crisis. First and foremost, the safety of the...
BAKED in Science S2E36: Innovations at IFT 2019
The IFT annual event is a place bustling with new technologies, interesting ingredients, and hundreds of other things to spark the interests of the food industry. There’s plenty to explore, so in case you didn’t get to see everything, here are a few of our favorite...
The Role of Yeast in Baking, Nutrition and Health
Yeast not only leavens dough and gives it a light, sponge-like texture—it provides flavor, aroma and contributes to the nutritional value of bread. Here's how it functions in bread, and boosts the benefits of the final baked good. In baked goods, yeast has three main...
Final Proofing: A Key Thermal Step
Just like baking, proofing is a thermal unit operation in the bakery. During proofing, the dough absorbs heat from the humid, warm surroundings to reach a target internal temperature. The final proof accomplishes two major goals: It allows more carbon dioxide to be...
What to Look Forward to at IBIE 2019
Brought to you by IBIE Every three years, the entire baking community comes together at IBIE to experience new technology, access best-in-class education, find inspiration and connect with important resources. Because this is the venue where baking professionals in...
BAKED in Science S2E35: Baking with Ancient Grains
Ancient and heirloom grains are popping up everywhere. While there is plenty of variety and benefits, which ones are hot in the baking industry right now? And what can they offer to products and labels? On this episode I talk with two experts in the field of ancient...
Lecithin: The Clean Label Emulsifier
If you have looked into or tried baking with a clean label, you know one of the challenges is finding a suitable emulsifier. May I suggest, lecithin? With natural, organic, and non-GMO lecithin products on the market, it’s easy to fit the requirements of a clean...
A Proof Tolerant Yeast to Control Your Dough
Have you thrown away or remixed doughs because they are spent or over proofed? What if we told you that is a thing of the past? Yeast is the key ingredient to dough development and fermentation. It’s also a process that needs to be precise. Let it work too long and...
Learn Your Own Way at the BAKERpedia Academy
Improving your craft and knowledge is how you’ll improve your career, product and business in the baking industry. But it can be hard to do when you're busy doing your job. Plus, everyone learns differently. So, that's why we built the BAKERpedia Academy. So what’s...
BAKED in Science Ep 34: What in the World is the Chorleywood Baking Process?
If you live in the U.S., or anywhere else that’s not the U.K. you may not be very familiar with the Chorleywood baking process for bread. And no, it’s not just another name for no-time dough. It is a whole other process, that has some very intriguing points and...
Get a Technological Edge at PROCESS EXPO 2019
Brought to you by the Food Processing Suppliers Association In the baking industry, there’s a clear focus on ingredients and formulas. And while these are crucial aspects, processing equipment and technologies can be just as important. Without efficient production...
Baking Better Gluten-free Products
Gluten-free products are currently a major trend in the bakery industry, and will continue to be for years to come. There are two reasons behind this trend: Medical: Gluten intolerances, celiac disease, wheat allergies. Several studies confirm an increase of these...
BAKED in Science E33: Emulsifier Replacement Technologies
There’s a lot of focus on solutions for emulsifier replacement. In fact, so much that you’re probably tired of hearing about it. But this is really a fascinating field, with some exciting benefits for baking. So to give you some fresh insight into the trend, I talk...
3 Things to Expect with Dough Conditioners
Since their modern form’s arrival to the baking industry in the 1950s, dough conditioners have helped us make better, more reliable dough and products. They cover a pretty wide range of ingredients, from strengtheners to improvers. No matter which ones (or combination...
