Blog
Improve Your Dough Improver with Transglutaminase Enzyme
It is no secret that, if used properly, the application of the transglutaminase enzyme (TG) in bakery products can promote great improvement in dough texture, volume, and gas retention, even when combined with other enzymes. Transglutaminases (EC 2.3.2.13)...
What Does Fair Trade Mean?
Over 40 years ago the first food product, coffee, became a fairly traded commodity. In 1973, a Dutch company called Fair Trade Original, imported the first fairly traded coffee from Guatemalan farmers. Today there are over 4,500...
How to Determine Adequate Baking by Using Thermal Profiling
Thermocouples are inserted into dough to give a thermal profile.Thermal profiling is useful when a new product is launched. If your new product is experiencing dryness issues, you could be overbaking it. This can easily be...
Fight Mold with Fruit
Fruit isn't found much in the baking industry, unless we’re talking fillings and pies. But did you know that it can be used as an organic solution to fight mold? That’s right! Acids found in some fruits can reduce the pH in...
Analyzing the Texture of your Products
Crusty exterior with a golden brown color dusted with flour – the inside crumb is chewy with irregular holes, moist but not sticky and offers some resilience when chewed. If this reads like poetry then you are probably a closet...
I’m Loving Every Slice!
I am loving my bread eating diet, all day, every day! Well, I'm deep into my Eat Bread 90 Challenge and it's been amazing! Not only have I been staying on track and having great bread conversations, but more importantly, I've...
Ingredion
About Ingredion At Ingredion, we turn plant materials into value-added ingredients in over 100 countries – making life better for brands, consumers and the planet. As demand for healthier and sustainable snack products grows,...
What Quality Controls Do You Have in Your Bakery?
Looking around the production floor of a bakery, there are many areas to increase safety and quality for products. Mold, pathogens, and food borne illnesses are just a few things bakers actively avoid. Taking steps to keep...
The Perfect Score
When you score bread, it helps visually and with crust development. Bread scoring is one of those little parts of baking that’s actually hugely important. Just by the way you slice the top of a loaf before baking, you alter the:...
An Alternative Way of Baking
Soybeans work as a great plant-based emulsifier alternative.As a baker and innovator, I think it’s important to push myself and try new things; to seek alternative ways to look at my products and ingredients. One way to do that,...
Protect your Buns!
Hamburger buns come in all shapes and sizes, but still need to be cooked properly. As the weather (hopefully) starts warming up, we start getting ready for backyard, BBQ nights. In the food industry, this means ramping up those...
Healthier Eating with Whole Grains
Using whole grains is a great way to add nutrition to your product.Everyone is always looking for ways to eat and be healthier. One option many food producers have been moving towards: whole grains. Whole grain foods such as...
Why Moisture Control Matters
Moisture in the air is measured by relative humidity. All that moisture floating around in your proofer has a purpose. Ideal amounts of it is what helps your product rise properly and prepare for the oven. However, measuring and...
Propylene Glycol: Should it be in your baked goods?
Although helpful in dough, propylene glycol is being questioned.Propylene glycol is used as an anticaking agent, dough strengthener, emulsifier, flavor agent, solvent, humectant, stabilizer and thickener in food formulas. The FDA...
Keeping it Cool
Once we take our product out of the oven, it’s easy to mark off the process as done. But the next step is one of the most crucial: the cooling process. If you begin packaging your bread products before they reach the appropriate...
