Blog
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...
BAKED In Science S2E28: IBIE and BakingTech 2019
What’s your favorite event for the baking industry? If you don’t attend any expos or conventions, you really should start to. Or you’ll miss out on new innovations, valuable connections and informative sessions. Today, we get a special behind-the-scenes look at two of...
The Secret to Baking Crackers
What’s the secret to the perfect cracker? These light, crispy products make up a key sector of the baking industry with plenty of room for new innovation, flavors and textures. However, their process is unlike many other baked goods or bakery products. Here’s your...
Create a Signature Bread with Sourdough
Tucked away in the heel of Southern Italy lies the cozy little town of Altamura. This small village, like many Italian cities, is famous for a particular cuisine. Naples has Pizza, Sicily has Cannoli, but Altamura has the Altamura Bread. This bread is so renowned for...
The Story of Freekeh
Have you ever looked into the history or background of different ingredients? There are some interesting stories—the kind of stories your customers like to hear and that add value to a brand. Like the ancient grain freekeh. Freekeh is fire roasted green wheat with a...
Working with Preferments, pH and TTA
Preferments are an essential part of the breadbaking process, impacting key attributes and development. To optimize your preferment, and final product, you'll need to understand how preferments work, and the role pH and TTA plays in them. Preferment is the general...
What’s with the Sprouted Grain Trend?
You've probably noticed sprouted grain products sprouting up everywhere. There's a reason bakers and customers are jumping into this trend. Some of the key benefits are: Increased amount of vitamins and minerals Increased bioavailability of nutrients Rich source of...
BAKED In Science S2E27: Baking with Cannabis
What’s a new frontier for the baking industry? Cannabis edibles. Legislation at the state and federal level is opening doors for a new market. And while there are a fair share of hurdles and unsteadiness, there is plenty of room for profits and growth. Thinking of...
5 Tips for Whole Wheat Bread
Bread has been making a comeback, but it's still a bit of a hard sell right now. But whole wheat bread brings a lot to the table: It reduces risk of obesity, type 2 diabetes, cardiovascular disease and cancer It's high in fiber, nutrients and antioxidant activities As...
An Organic, Non-thermal Kill Step for Seeds, Grains and Nuts
If you work with organic seeds, grains and nuts, you know the problems that arise when it comes to food safety. Heat-based pasteurization can influence sensory attributes and germination. Chemical fumigation isn’t organic, and irradiation means a stigma on the label....
