Blog
We Owe a lot to You
Here's how much:It's been a phenomenal year for BAKERpedia. Since we started this journey over three years ago, we've been doing everything we can to get you the baking answers you're searching for, and the ones you didn't know you had yet! As these stats show, we're...
Getting a Handle on Oven Air Velocity
You know the oven works due to heat and airflow. Well, the measure of that airflow is oven air velocity (m/sec or ft/min). The hope is that with even and correct air velocity, your product will bake to perfection. Airflow depends on the type of oven: Radiant oven...
Feeling the Heat from Other Bakeries?
Sensory science can help. Products are initially developed based on the opinions of a small group of stakeholders. “As a scientist, opinions don’t work for me. I don’t want to make a huge decision based on somebody’s opinion,” says Mona Wolf of ASTM.1 The organization...
When Does Starch Gelatinization Happen?
At 60°C (140°F) to 70°C (158°F). Why does this matter? Let’s back up a bit. Starch makes up to 75% of wheat flour. When starch granules absorb water, they increase viscosity. This activity, called starch gelatinization, takes place when the product is in the oven. A...
Fresh Baked Bread in Space Could Help Bakers on Earth
Sebastian Marcu, CEO of Bake in Space, posed this problem in a recent interview. A crew of seven astronauts is going to Mars for 2 to 3 years. You are going to feed each one of them a bread roll each day. To do this, you would need several tons of flour to carry to...
Is Masa Flour the Next Big Thing?
I’m a big fan of masa flour. Not just because of all the delicious things it’s used in like tortillas, chips, taco shells, tamales…the list goes on. But because it also has increased bioavailability of niacin, improved protein quality, increased calcium levels, and...
Should We be Concerned About Enzymes?
Traditionally made breads undergoing a long fermentation allowed enough time for naturally occurring enzymes in wheat flour to break down the starches into sugars. With today’s faster pace and higher demand for bread many commercial bakeries utilize the catalytic...
The ADA Discussion
Yoga mat particles in our food!? That’s how the additive azodicarbonamide (ADA) made a splash on the news a while ago—it’s also used to make rubber. Some countries and now food producers are pulling the ingredient from formulas. Still, the FDA gives ADA a GRAS...
The Food Industry is Trying to Kill You
How many of you have heard that bread contains an ingredient also used to make yoga mats? When rumors about food additives and preservatives start circulating, consumers don’t often check the science or FDA guidelines for verification. More and more, consumers are...
Baked and Wasted: Food Waste in Commercial Baking
When every neighborhood relied on a corner baker for bread and other baked goods, customers lined up early or risked sellout. Bread is now available without the worry of scarcity, thanks to the mechanization of commercial bakeries. The ability to produce thousands of...
Confused About Clean Label?
Many commercial bakeries are responding to consumer concerns over ingredients. This move away from eating foods containing synthetic additives and preservatives is known as clean eating. Bakeries looking to address consumer concerns are considering formulation...
Whole Grain Bread is a Whole Food
Whole grain bread is a whole food. A quick look at Dave’s Killer Bread 21 whole grains and seeds nutritional panel shows a food that is low in saturated fat (0g), a good source of dietary fiber (3g), and a good source of manganese (25%). Let’s take a look at the...
How Do I Make Sprouted Wheat Bread?
Everyone loves the idea of sprouting and sprouted wheat bread, but do you have any idea what goes into sprouting wheat for bread? We first need to know what is adequate sprouting. To answer this question, we tested wheat at different stages of sprouting: (1) after...
Don’t Let Your Cookie Crumble
When it comes to cookie varieties, the list is practically endless—from the classics to new variations and creations. If we are talking the basics of the dough, however, it all comes down to a few main components. And there are a few key tips to perfecting cookie...
Gluten is Evil? Stopping Gluten Misinformation
What the heck is the deal with all the gluten misinformation and haters bashing it? The soft chewy texture of a great peasant loaf would not be possible without gluten! We realize some people are negatively affected by gluten. For those people, we are so sorry you...
