Blog
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...
BAKED in Science S2E30: Breaking Down the Artisan Bread Trend
Artisan bread and products are flying off the shelves. Why this interest in artisan style baking, and how can you get involved—or do it better? To help sort through this trend, I bring in a few artisan experts to answer some questions. First off, some visitors from...
Organic Baking is Here to Stay!
The idea that organic was going to be a passing trend is an old one. Not only is organic here to stay, but the category has been growing steadily over the past decade. Consumers have largely found a dedication to the clean label and organic movements and continue to...
Buying a New Oven? Benchmark the Old One First!
One of the major challenges encountered at the bakery when buying and using a new oven is finding the perfect settings that bakes the product exactly the same as the old oven did. Recipe transfer from an old oven to a new one can become a very difficult task for both...
BAKED in Science S2E29: BakingTech’s Product Development Competition
In this episode we interviewed finalists for the Baking Product Development Competition (PDC) contest at BakingTech19. This competition facilitates the development of innovative bakery products for the wholesale baking industry and encourages students to choose...
Do Sprouted Ingredients Nurture Market Growth?
Consumers and food producers alike can’t get enough of the great taste and health benefits of sprouted ingredients. As a food producer, there is something about the idea of taking a seed, and carefully orchestrating the process of germination to allow it to start to...
Having Problems Baking Clean Label Bread?
When it comes to baking clean label, there is no one-size-fits-all solution that will work perfectly in every situation. Different formulas and products have different needs. However, if you're baking clean label bread, there are a few ingredients that have proven to...
Are You Ready to Label Bioengineered Food?
Consumers care about what’s on their label, and regulation has been following the trend. Along with other label-changes coming up next year, there is a focus on bioengineered food. Starting in January 2020, bioengineered foods must be disclosed on the label. The...
How to Bake Delicious Cake Without Eggs
Why do consumers ask for bakery products that are free from egg? Health- and sustainability-conscious consumers are driving the “free-from” trend by asking for egg-free alternatives. Numerous recent public health concerns, such as avian influenza and fipronil...
