Blog
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...
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...
