Blog
When You Need Egg Replacers
Egg replacers mimic the attributes of real eggs in bakery products So, you can’t use eggs on your production line. Maybe you’re producing for the vegan community. Maybe you want a healthier product. Maybe you’re looking for...
Inside the Yeast Cell: Active and Inactivated
Dry yeast is a natural leavener used in bread products. These little fungus cells have a lot going on. Yeast feeds on fermentable sugars in dough. As those break down, they produce carbon dioxide that is captured in the protein...
The Science of Mixing
By Richard Junge BAKERpedia put together the sold out teaching seminar “The Science of Mixing,” held at the Wheat Marketing Center, Portland OR. It talked about the fundamentals of hydration, mixing, and the requirements for a...
Pick Your Modified Starch
Modified starches are added to thicken or stabilize products such as puddings, fillings, sauces, and for other baking applications.When it comes to which starch you should be adding to your products, your options stretch a mile...
Extend Shelf Life with the Right Tools
By Robert Mason Senior Scientist - Applications Lab The usable shelf life of a baked product is determined by two factors: molding and staling. The 'molding' found in bakery products is actually the result of three...
Whole Grain Flours and the Gluten Factor
Whole grain wheat flour provides high protein and fiber content to your baked goodsYou know you want a whole grain flour. But what kind is best for the product you're baking? One option is whole grain wheat flour. It is just what...
The Dark Act – GMO Labeling Bill
What is the DARK Act? The DARK Act, proposed by Senator Pat Roberts (R-Kansas), is a GMO (genetically modified organism) labeling bill. The bill creates a voluntary labeling standard for GMO products and ingredients. Rather than...
Celebrating the Sourdough
By David Deblauwe Creating sourdough might just be one of the simplest things to make in the world of baking. Just blend flour and water and let sit for a minimum of 12 hours so the lactic acid bacteria and wild yeasts can work...
The Scoop on Natural Additives
By Lin Carson Au Naturel? There’s no question about it: natural, healthy products are popular. But before charging full-speed toward clean-label foods, keep in mind how the natural kick will impact your final product. For example,...
Whey In On Healthier Products
By Lin Carson Whey powder probably makes you think of protein shakes. But did you know that when used in bread products, whey boosts shelf life and adds texture? Or that it can emulsify liquids and replace eggs? What’s really interesting is how it’s helping with a...
Precision Baking
Time and time again, I have been consulting with a bakery on their product issues, and this issue would surface. What is it? Would you take a stab at it? It’s the oven. Most of the time, ovens are set to time, temperature and...
Measuring Vapor in the Proofer
The proofer is a key and vital step in loaf formation and properly baked bread. It's also a step where a lot of things can go wrong. The key is understanding how and why it works. The key to this is knowing psychrometry. What is...
Longer Shelf Life with Sorbic Acid?
By Lin Carson Sorbic acid is a common antimicrobial agent used in bakery products to combat mold. It's a carboxylic acid, virtually odorless and tasteless when used in food processing. Its use has been dated back to 1859....
Florida’s Favorite Pie – Key Lime
By Katie Jones The winter weather prompted us to head south to Florida from Minnesota as the temperatures dipped to the single digits. Florida’s forecast = 85oF and sunny! As a bonus I knew I could park my Travel Trailer at my...
Can Crickets be used in Baked Goods?
Cricket flour is making its way into protein bars, chips and cookies across the nation. The product’s main marketing point is the high protein level in the flour or powder. But just where does the use of insects fall in the scope...
