Blog
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...
Baking Baguettes: Tips and a Recipe
Let’s get specific. Really specific. Let’s talk baguettes. Baguettes are often grouped into the category of french bread or the even larger category artisan breads. What sets a baguette apart? Baguettes are typically: 2-3 inches in diameter 2 feet in length High crust...
Baking Highly Nutritious Bread
If you’re looking for a way to get more people eating your bread, then bake nutritious bread. Consumers are searching for healthy foods; foods that fit into their diet and lifestyle. So a bread that also meets dietary fiber goals? Win, win! How much fiber is this...
Looking for a Gluten-free Option? Try Waxy Sorghum
There’s no doubt, consumers are moving from looking for gluten-free products to finding gluten-free products that taste good! Many flour substitutes often leave gluten-free options tasting bland or low on substance. So, bakers...
Are Carbs Good or Bad for Your Weight?
We all have heard that carbs are bad when it comes to weight loss. It is no secret that eliminating ALL carbs from your diet will show weight loss in the short term. But, do you know how important carbohydrates are to keep your body functioning? Let’s take a look at...
Measure Relative Humidity
When you measure relative humidity (RH), you're gauging the moisture in the air. The higher the RH%, the more moisture is out there. While you may be sick of humidity this time of year, it’s a very, very important part of baking. Done right, it works wonders on...
How to Make Sprouted Wheat Berries for Sprouted Grain Bread
Why sprout? Using sprouted wheat berries to make bread is becoming popular due to their nutritional value. The protein and lipid content in wheat are increased with sprouting.1 Amylopectin, which can affect blood sugar levels, is decreased. Furthermore, wheat sprouts...
Is Mold Waste Hurting Your Bakery?
Is mold the culprit in your bakery’s waste issues? Sorbic acid is a broad-spectrum anti-molding agent that covers a wide range of spoilage organisms and works synergistically with propionates commonly used in the baking industry.1 Unfortunately, one of the...
Vanilla: The Politics of Flavor
Nothing beats the smell of a Tahitian vanilla bean steeping in cream. At least that is what I thought. But it might be time for me to reevaluate my stance on vanilla flavoring, and here is why: The increase in consumer demand for all-natural everything in packaged...
