Blog
Could This Ingredient Make People Eat Bread Again?
Bakers now have an easier way into the growing market of low-FODMAP baking, with a natural way to lower fructan levels in bread products. Baked goods that promote gut well-being are becoming more and more popular. And while gluten-free foods may be getting most of the...
BAKED in Science S2E21: Tortillas
What’s one of the fastest growing areas of the baking industry with lots of room for innovation and new products? Tortillas! From wraps to tacos to chips, tortillas are big right now. In fact, the global tortilla market is projected to reach over $48 billion at a CAGR...
Key Oven Baking Parameters to Track
Why should you fine-tune your oven? Because that means you're fine tuning your product. Texture, moisture, volume, color and shelf life are all tied to how your product bakes in the oven. To fully optimize your product and process, there are parameters to monitor and...
Got Mold Issues? Try Sorbic Acid!
When it comes to food preservatives there is no shortage of options. You’ll need to pick one that’s right for your product and process. One great option for mold issues: sorbic acid! What’s good about it? It does not create carcinogenic byproducts, as some...
BAKED in Science S2E20: Are You FSMA Ready?
In this episode, Dr. Carson interviews Dr. Kantha Channaiah
Baguette: An Old-world Bread in a Fast-paced World
A baguette is a great example of how a specific technique and formula can make a unique and tasty bread. It falls into the ever-popular artisan bread category, which means it isn't the easiest to make in bulk or on high speed lines. If you want to knock your baguettes...
How to Test Dough Extensibility and Why You Need To
Dough extensibility is the strength in the dough and a contributor to the consistency and quality of a final baked good. However, it’s not just enough to know what is. Extensibility is half of a delicate balancing act in dough that begins during mixing. When the...
Is the Sponge and Dough Method Worth It?
Wondering why so many bakers are going with the sponge and dough method? It's a two stage bread making process that involves bulk fermentation. In a fast-paced world of high speed production, it seems out of place. The sponge and dough method takes up a lot of space,...
BAKED In Science S2E19: Steamed Donuts and Other Innovations at IBA18
You never know what bakery innovations you’re going to find at the IBA trade fair. Luckily, I got to learn about some cutting-edge products that offer interesting solutions to some of the biggest trends of the industry. Steamed donuts If you’re on social media much,...
Modified Wheat Starch: The Gluten-free Source of Fiber
Gluten is a complex term these days. Consumers are asking for it to be removed from baked goods, while bakers struggle to find replacements and substitutes for ingredients. Modified wheat starch is one ingredient that is used as an excellent dietary fiber source in...
What? A Non-enzyme Based DATEM Replacement?
Gluten is a complex term these days. Consumers are asking for it to be removed from baked goods, while bakers struggle to find replacements and substitutes for ingredients. Modified wheat starch is one ingredient that is used as an excellent dietary fiber source in...
Baking with Ancient Grains: Khorasan Wheat
Ancient grains have been around a while, but recently they have found their way to the spotlight. While a lot of uses are more home based, they offer some interesting benefits for bakers, as well. Look at khorasan wheat, for example. Compared to modern wheat, it...
Why is Sourdough Bread so Big Right Now?
I don't know if you've noticed, but sourdough bread is a big deal right now. It's flying off the shelves, and it's the focus of the industry. There are a few reasons behind this: Artisan bread is high in demand Sourdough is ideal for clean label The fermentation...
BAKED in Science S2E18: A Guide to Sprouting Grains
Sprouted Grains have been sprouting in the commercial baking news for quite a while. In this podcast we discuss the challenges of food safety, and science behind sprouting. The guests are: Rob Wong: President at AgriNeo Dr. Debbie Rogers: Director of Baking Services...
BAKED In Science S2E17: IFT Bakers Round Table
Proteins, new innovations, crickets, a cereal scientist and a couple of dough heads: just your average episode of Baked in Science. This Bakers Roundtable comes from the IFT18 floor, where we cover some of some of the hot topics and products of the show. The guests...
