13 04, 2022

Use Release Agents for Smoother Production

The journey of dough through a high-speed processing plant can be a long one. From mixing to panning, from baking to packaging, there are plenty of trouble points. While proper formulation and handling is key, you don't want to negate your efforts due to bumpy transportation. This is where release agents come in. They help remove baked [...]

25 03, 2022

Healthy Labelling Regulation with Nutri-Score

As consumer interest in healthy, clean label food continues to grow, so does a need to understand and contextualize the benefits. Nutri-Score is a Front-of-Pack (FoP) nutrition labelling scheme that allows a comparison of food products across categories and brands. It provides an evaluation of positive and negative nutritional aspects of the product's micro, macronutrients [...]

7 03, 2022

When Should You Bake with Whey Protein?

More than you are now! With the current keto and high protein trend, 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. Whey Functionality When used in baking, [...]

14 02, 2022

Running Texture Profile Analysis for Baked Goods

Our industry loves talking about food (honestly, who doesn’t?). So, when talking professionally about your product, it’s nice to explain the texture and taste on a scale everyone understands. That’s why we have Texture Profile Analysis (TPA). It began as a trained sensory panel measuring and describing the textural properties of food. Today, specialized equipment [...]

31 01, 2022

Clean Label Baking without Chemical Emulsifiers

Brought to you by Lallemand Baking. Health-conscious consumers define clean label products as products containing recognizable natural ingredients. These products are expected to be minimally processed and free of chemical ingredients such as emulsifiers, preservatives, artificial flavors and colors, among others. Chemical emulsifiers are generally used in baking to provide dough strength, by improving [...]

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