Blog
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...
Is Your Palm Oil Sustainable?
Palm oil is harvested from palm tree farms.Palm oil is found in over half of the products on supermarket shelves – from face cream to toothpaste, cleaning products and candles, to snack foods, cookies, frostings and breads....
Replacing Eggs in Your Baked Goods
The avian flu is a continuing concern and generates a point of uncertainty throughout the food industry. It brings up several questions that marketers and product developers have to ask: what is the benefit of eggs in our...
How Baking Affects Your Product Texture
There's lots happening to your product and it's texture in the oven. It’s almost magical—runny batter and sticky dough go into the oven, and fluffy, crusty products come out. Thanks to science and technology, it's not a mystery...
The Great 90 Day Bread-Eating Challenge!
In spite of popular opinion, eating bread is not a bad thing.Bread gets a bad rap. Somehow, a myth is being spread that bread alone is responsible for weight gain and bloating. And that it should be avoided. I don't believe it. ...
Are Your Cookies in Compliance? Kill Step Validation for Baked Goods
Are you a baker who makes their bread and butter producing cookies? The FDA Food Safety Modernization Act (FSMA) Preventative Controls for Human Food requires commercial bakeries to provide validation of process controls such as...
Coffee Flour: From Waste Product to Super Food
Coffee plants have more to offer than just their beans.The smell of coffee in the morning is enough to inspire some of us to start our day. For the team at Coffee Flour, the inspiration of a morning cup of joe goes further. What...
The Best Week in Baking: BakingTECH
We hope you'll join BAKERpedia at BakingTECH this year! We can't wait to mingle with leaders of the industry and attend all the breakout sessions. Be sure to stop in for the industry panel discussion I'll be leading on 2/28 at...
Whip Cakes, Stabilize Foams and Replace Fats
PEGs are a perfect fit for emulsifying cake batter. Polyglycerol Esters, or PGEs, are emulsifiers - one of the more versatile ones available. With an HLB varying from 3 to 14, they can act as a water-in-oil or oil-in-water...
