26 08, 2019

What’s the Oven Heat Flux?


If you’re troubleshooting your oven, there’s plenty to look at. However, did you know checking the heat flux can be the best non-intrusive indicator of how well your oven's preforming? What is heat flux? The definition is, “the amount of energy transferred per unit area per unit time from or to a surface.” Or more simply, [...]

What’s the Oven Heat Flux?2019-08-26T13:28:18-07:00
20 08, 2019

How Do You Document Humidity in Baking?


Brought to you by Reading Thermal Baking products takes more than just heat. From the moment dough is developed and starts the journey through proofers, ovens, and cooling racks, a number of factors come into play: time, temperature, airflow, energy transfer, and humidity. Why do you care about adjusting and documenting humidity? The amount of [...]

How Do You Document Humidity in Baking?2019-08-19T15:20:43-07:00
19 08, 2019

Ingredient Tips for Frozen Dough


More and more consumers like to do their own baking. Or at least part of it. So it's no surprise that frozen dough is one of the fastest growing bakery segments. But if you make dough that's frozen, there will need to be some specific adjustments to make. Ingredients in frozen dough Flour: should be strong with high [...]

Ingredient Tips for Frozen Dough2019-08-20T11:42:03-07:00
12 08, 2019

The Science of Encapsulated Baking Powder


If you work with frozen or refrigerated dough or batter, you are probably familiar with encapsulated baking powder. And for good reason! The ability to release chemical leavening systems on demand is a game changer for products that sit and thaw for long periods of time. What all does encapsulated baking powder do? Provide consistent leavening following [...]

The Science of Encapsulated Baking Powder2019-08-12T13:38:42-07:00
5 08, 2019

Is Rice Flour a Good Choice for Gluten-Free Baking?


There’s a reason we’ve been baking with wheat-based flour all these years. It just works so well! But thankfully we’re finding ways to make alternative flours work and thrive in our products! Like rice flour. It’s neutral flavor and white color works well in dough. Plus, it’s high in fiber and low in saturated fat, cholesterol, and [...]

Is Rice Flour a Good Choice for Gluten-Free Baking?2019-08-06T09:38:47-07:00
1 08, 2019

Are You Ready For a Food Recall?


Brought to you by AIB International No one wants their products to be recalled. But are you ready if it happens? The news is full of examples of recalls and withdrawals, as well as good and bad examples of handling the crisis. First and foremost, the safety of the public is at stake, but so [...]

Are You Ready For a Food Recall?2019-08-01T11:23:32-07:00
30 07, 2019

When Should You Bake with Whey Protein?


More than you are now! This naturally protein-rich ingredient packs a big punch when used in food. Not only does it increase protein in baked goods, whey also helps increase quality. It has strong water-binding properties that work well with whole wheat flours. When used in baking, whey protein can: Emulsify Thicken Brown Foam Whey [...]

When Should You Bake with Whey Protein?2019-07-30T09:41:13-07:00
28 07, 2019

The Role of Yeast in Baking, Nutrition and Health


Yeast not only leavens dough and gives it a light, sponge-like texture—it provides flavor, aroma and contributes to the nutritional value of bread. Here's how it functions in bread, and boosts the benefits of the final baked good. In baked goods, yeast has three main roles. Leavening The carbon dioxide gas produced by yeast [...]

The Role of Yeast in Baking, Nutrition and Health2019-07-29T10:35:17-07:00
24 07, 2019

Final Proofing: A Key Thermal Step


Brought to you by ECD. Just like baking, proofing is a thermal unit operation in the bakery. During proofing, the dough absorbs heat from the humid, warm surroundings to reach a target internal temperature. The final proof accomplishes two major goals: It allows more carbon dioxide to be produced through fermentation. This causes the gluten [...]

Final Proofing: A Key Thermal Step2019-08-07T19:01:06-07:00