Blog
A Guide to Reducing Agents in Dough
Reducing agents are a type of dough conditioner used to reduce mix time and improve extensibility. They are used in bread to increase bakery throughput and to adjust for flour variation and in a number of other yeast and chemically leavened applications. How do...
Sources of High Fiber in Baking
We talk about fiber a lot here. And for good reason! It’s one of the biggest baking and food trends that just keeps growing. And we find all the sources of high fiber out there fascinating. Because lots of sources of fiber means there’s room for creativity and unique...
BAKED in Science S2E32: What’s the Most Important Aspect of Flour?
Take a close look at flour, and you’ll find a lot of valuable information there. Understanding the makeup of flour gives insight into baking factors such as protein, starch, and moisture. Another key aspect of flour science is analyzing it because types and even...
Bakery Consumer Trends: Craft, Ethical Lifestyle and Transparency
What story does your food tell? Consumers today are looking for more than just personal substance from their bakery products. They want to know about the ingredients, process and company behind the food. When it comes to the bigger picture of bakery, pastry and...
Wheat Type Matters to Your Product!
Flour is not just flour. Sure, there are the basic things wheat flour adds to your baking formula: gluten proteins that help give structure and volume, a mix of vitamins and minerals to add nutrition, and much more. However, your flour and wheat type has a great...
How Baked Goods Rely on the Science of Shelf Life
Bread has been a staple food in many cultures for ages. It is easy to make, cheap and filling. From French baguettes to naan, ciabattas and American sandwich bread, the types of bread, baking methods, leavening agents and bread cultures are endless. While bread...
Bakery Consumer Trends: Taste, Health and Freshness
What are consumers looking for as they walk into bakeries and stroll down the grocery aisle? The significant trends for the bakery, pastry and chocolate sectors have been rising to the top for 2019. Over the last few years, the bakery international group Puratos has...
Baking Trends in 2019: High Fiber Bread
Clean label, artisan, sourdough, gluten-free and high fiber breads are some of the products trending in the baking industry. Health and wellness have and continue to be important considerations impacting consumer purchasing decisions. Consumers across the...
Kill Step Validation Calculator Now for Fruit-filled Pastry
Brought to you by the AIB International Fruit-filled pastries are one of the most popular bakery products in North America and Europe. This sector is slowly but surely expanding, with new innovations and flavors giving them a fresh appeal. However, if you’re...
Prepare for the Growth of the Tortilla Industry
Brought to you by the Tortilla Industry Association If you’re part of the tortilla industry, you know what a great time it is to be in this business. Tortillas are the fastest growing sector of the baking industry, so as a producer there’s plenty of opportunity to...
BAKED in Science S2E31: Baking with Natural Colors and Flavors
It’s time to get au naturel with your baking. Natural colors and flavors are one of the challenges of clean label or natural baking. So let’s dive in to taste and see! We start with one of the most storied flavors: vanilla. Daphna Havkin-Frenkel is a biologist and...
Baking the Most of Resistant Starch
Resistant starch (RS), or enzyme-resistant starch, has physiological functions similar to dietary fiber. So it enhances the nutritional value of baked goods. And the right kind and levels offers ingredient functionality. There are different kinds of resistant starch? ...
How to Get a Longer Shelf Life for Cakes, Naturally!
More clean label alternatives are coming out, which is great news for those of you looking to get ahead of the trend. What's the latest solution? A clean-label preservative specifically for cakes and sweet goods! It's SOR-Mate, which is: A fruit and plant extract that...
Picking A Gas Fired Oven
Gas fired ovens are a popular choice in the baking industry, mostly because of the options they provide for specific kinds of baked goods. They fall into two types, which each deliver heat differently. Direct gas fired ovens transfer heat by radiation from flames,...
Get Creative with Cellulose Fiber
The popularity of of high fiber products is a great reason to add dietary fiber to your baked goods. Did you know that cellulose is a source of fiber? At just 2%, you can make a fiber claim, without any undesirable flavor or tastes. It does especially well in...
