Blog
Know the Flow of your Product
Viscosity is way to measure the thickness of your dough or batter. Viscosity is one of those words that gets thrown around a lot, but doesn’t always get looked at closely. The quick definition is “the thickness or resistance to...
Looking for Natural Mold Inhibitors?
There are natural ingredients to add that will slow mold growth. If you want to put an end to mold naturally, there are two ways to go about it. One way reduces the pH in dough and the other disrupts mold at a cellular level....
Research Funding through the Organic Transitions Program
The Organic Transitions Program funds research to help the organic sector.Have you ever wondered if that organic apple is really better for you than the conventional apple sitting on the next shelf? With a retail market of over...
Are You a Baking Professional?
BakingTech 2017 is where you should be! Come and be part of a community that looks to the future of baking, shares ideas and embraces the diverse products that make up the baking industry. For the food industry especially,...
Are Advanced Glycation End-Products (AGE) a Concern?
Advanced Glycation End-Products (AGE) could be a concern for baking.High heat is commonly used for food preparation when frying, roasting and baking. South Asians (including residents of Pakistan, India, Bangladesh, Bhutan,...
BALCHEM® Human Health & Nutrition
Balchem® Human Nutrition and Health is a segment of Balchem® Corporation. Consumers around the world have a renewed awareness of nutrition and its impact on overall health and self-care. They view good health holistically and it includes healthy...
J&K Ingredients, Inc.
Retaining Freshness, Naturally J&K Ingredients is a leader in providing freshness naturally - offering a full portfolio of natural, clean label and organic ingredient technologies that improve the fresh quality, texture and taste of any...
ECD Baking Solutions
www.ecd.com Quality, predictability, and repeatability are the keys to profitability. Only accurate measurement can provide the data needed to achieve them all. That’s why successful bakers rely on in-process oven and product profiling to achieve their operational...
Bakery Concepts
Innovative equipment for commercial bakers. Rapidojet Increase water absorption and hydration with the Rapidojet. The Rapidojet is a high-powered jet that hydrates dry powders with atomized water. An invention by Dr. Bernhard Noll, this revolutionary mixer is just...
A Sweet Conspiracy in the Sugar Industry?
A new study asks was there cover up by the sugar industry on the safe consumption of their product.How do you feel about sugar? Do you consciously try to avoid it in your diet? As someone who formulates with food ingredients, you...
Is ADA Our Friend or Foe?
Azodicarbonamide (ADA) is used as a whitening agent in cereal flour and as a dough conditioner in bread baking.1 Introduced by Wallace and Tiernan INC. for use with plastics and rubber, ADA was approved for use as a food additive...
How to Master Shelf Life Extension
There are two main factors in shelf life extension. You’ve got the perfect product your customers love -- if only it lasted longer on the shelf. Extending the life of baked goods will always be something we work towards. Yet,...
Cultured Wheat vs. Sourdough
Culture wheat works as an antimicrobial, due to its fermentation.Which one should you use? They are both produced by the fermentation of wheat flour. However, their uses are completely different. Let’s start with sourdough. It is...
Get Your Fiber Fix!
Fruits and grains are both sources of fiber for bakery products. Something we discuss often here is how to advance towards healthier products. One trending ingredient that can help: fiber. This year the FDA defined “dietary...
Emulsifiers: keeping it all together
Emulsifiers are the key for oil and water to work together.It’s mixing 101: oil and water don’t mix. Thankfully, we have emulsifiers to stabilize surface tension AND to serve as a dough conditioner as an added bonus....
