Blog
Can Gluten-free Taste Good?
Of course it can! We all know someone (or a few someone’s) who don't eat gluten. Whether it’s from sensitivity, celiac disease, or personal choice, there’s no denying that there is a growing market for gluten-free products. If you’re a baker, the question is probably...
Pitching a Loaf Podcast S1E8: Sprouts and Sprouting
Pitching a Loaf is on the road! Today’s episode comes to you from the Johnson and Wales International Bread Symposium. Dr. Lin Carson and co-host, David Deblauwe of Puratos, bring on founder Peter Reinhart to learn just why the world needs an academic platform to...
Function and Fun: It is Cake After All!
Maybe it is just clever marketing, but I would eat a superfood infused cake for breakfast IF it tasted good, texturally resembled cake and delivered super health benefits. What are the realities of making a functional super food...
The Importance of Gluten Hydration
Gluten thrives on hydration. While dough is in the mixer, water molecules are binding to the polar sites on the gluten proteins. When these proteins have enough water, they provide elastic and extensible properties. In other words, the better hydrated gluten is, the...
Are Researchers Buttering Us Up?
The news recently announced research that proclaimed, Butter is back! For those of us who work and live in the world of baked goods, laminated doughs, and bread this is fantastic news. The researchers conducted a systematic review of 9 data bases from inception to...
Pitching a Loaf Podcast: S1E7 Mold and How to Prevent it
Summer is coming. And for most of us bakers, that means more issues with mold. Further extending product shelf life is something we all strive for. But what’s the best and safest way? Dr. Lin Carson and Dave Dahl reveal some of the things they’ve done to keep mold at...
Pitching a Loaf Podcast: S1E6 Having Eyes in the Oven
Do you know what’s happening in your oven? You should, your bakery could be doing a lot better. That’s the lesson one baker shares with Dr. Lin Carson and David Deblauwe on today’s show. For years, their large-scale bakery had been experiencing 10-15% waste in bread...
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...
