21 01, 2019

Bulk Up Your Baking with Insoluble Fiber


Insoluble fiber falls under the dietary fiber heading, and offers a big health punch to products. It helps with digestion, reduces serum lipid levels and adds no calories! With the FDA defining more of what can be labeled as "dietary fiber," there are more options to bake with insoluble fiber and find ways to incorporate [...]

Bulk Up Your Baking with Insoluble Fiber2019-01-21T09:59:11+00:00
17 01, 2019

The Power of Food Safety Software for Quality and Safety


The emphasis on food safety has never been higher. It’s a good thing food safety software is making a powerful difference. Thanks to technology, it’s easier than ever to track crucial development stages and log information. Plus, the detailed knowledge is improving the quality of final products. Within the last few years, the food industry [...]

The Power of Food Safety Software for Quality and Safety2019-01-17T16:16:27+00:00
16 01, 2019

3 Insights into the Future of the Baking Industry


What do the next few years hold for food innovation and the baking industry? No matter your job title, you should care about the answer. Understanding the future of food—consumer habits, trends, up and coming ingredients and processes—is how you can prepare for and excel at it. That’s why the programming for BakingTech 2019 is [...]

3 Insights into the Future of the Baking Industry2019-01-16T15:37:43+00:00
15 01, 2019

Why Should You Replace Eggs in Baking?


Well, for quite a few reasons, actually. Reasons to replace eggs include: Economics: considerable fluctuations in global egg supply and pricing Health concerns: cholesterol content, avian influenza outbreaks, etc. Lifestyle: vegan/vegetarian diets Shelf-life and handling: egg products have a limited shelf-life and can lead to HACCP issues Allergen: egg is considered a top allergen in the U.S., creating a challenge [...]

Why Should You Replace Eggs in Baking?2019-01-15T15:25:56+00:00
11 01, 2019

Why You Should Use Cocoa Fiber in Baked Goods


What if there was a cheaper, healthier way to give a cocoa taste to your baked goods?? In the baking industry, cocoa powder is an essential ingredient. The U.S. is in the top five cocoa consuming countries in the world reaching 463k tons per year. Consumption per capita oscillates around 5.5 pounds a year. On [...]

Why You Should Use Cocoa Fiber in Baked Goods2019-01-11T09:15:21+00:00
7 01, 2019

Make Baking Easier with Pre-gelatinized Rice Flour


When do you use pre-gelatinized rice flour? In baking formulas, it is helps with: Viscosity control Texture control Thickening Bulking One super useful application for this ingredient? Gluten-free baking! Rice flour is naturally without gluten, and gluten-free products need a thickening agent to make up for the lack of gluten proteins. What makes it difference than just [...]

Make Baking Easier with Pre-gelatinized Rice Flour2019-01-07T09:55:56+00:00
31 12, 2018

Problems with Product Consistency? Check the Heat Flux


You’re trying to produce the same product on two different lines, or transfer a product to a new line. You stick to the same process and formula. But when you take it out of the oven, something is…off. It could be the hardness, chewiness, gumminess, color, but it’s not right. Like most consistency issues, the answer [...]

Problems with Product Consistency? Check the Heat Flux2018-12-19T12:59:38+00:00
24 12, 2018

Fermentation: A Clean Label Solution


When you allow fermentation to take place in dough, you give the gluten adequate hydration and relaxation. In addition, it gives time for enzymes and yeast to work, which results in amazing taste, texture, volume, color and aroma. What makes these changes more relevant today? These things happen naturally, taking the place of dough conditioners and such, [...]

Fermentation: A Clean Label Solution2018-12-19T12:43:16+00:00
20 12, 2018

A Better Way of Baking with Vitamin D


For decades, foods have been fortified with vitamins and minerals. By adding vitamin D, food producers provide an effective solution to give consumers much needed enrichment in their daily diet. Now, there is a more natural, cost-effective way of baking with vitamin D. At Lallemand, we have developed a bakers yeast that naturally produces vitamin D. [...]

A Better Way of Baking with Vitamin D2018-12-21T09:15:44+00:00
17 12, 2018

Exploring the Sourdough Library


This year, I had the amazing privilege of exploring the Sourdough Library. It really is an incredible place! As you may know, sourdough starters are going to differ in microbiology, depending on the culture used. And depending on the culture, the final taste and aroma will change. So the sourdough library is a place to collect [...]

Exploring the Sourdough Library2018-12-17T14:58:30+00:00