Blog
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. ...
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...
