21 08, 2018

DATEM Replacement

DATEM Replacement What is a DATEM replacement? Consumers are now more than ever seeking clean label baked products. To combat this challenge, the industry has identified and/or developed other alternatives that can completely replace DATEM in bread production while yielding similar results such as improved loaf volume, fine crumb structure, and dough [...]

11 07, 2018

Bȃtard

Bȃtard What is a Bȃtard? A bȃtard is a loaf of French bread 6 to 12 inches long and 3 to 6 inches wide.1 Bȃtards are similar in taste and appearance to baguettes but are half the length and slightly wider. Also known as a torpedo loaf, bȃtards consist of flour, yeast, [...]

7 12, 2016

Hearth Bread

Hearth bread is traditionally baked in front of an open wood fire. Hearth Bread What is Hearth Bread? Hearth bread is the term used to describe the traditional baking method where a fermented dough piece is baked on the floor of an often wood-fired oven. It is still widely used [...]

1 12, 2016

Compressed Yeast

Compressed Yeast Also known as fresh yeast, Saccharomyces cerevisiae What is Compressed Yeast? Compressed yeast is a fresh cream yeast that has been drained from most of its water and compressed into small blocks. This yeast is the most common form of commercial baker’s yeast.  It is used in both small and [...]

23 11, 2016

Kill Step Calculator

Kill Step Calculator What is a Kill Step Calculator? The kill step calculator is a tool used by bakers to validate kill steps against the bacterial pathogen Salmonella. From a food safety standpoint, the kill step is necessary to eliminate harmful pathogens and reduce the microbial load in food to safe levels. [...]

19 10, 2016

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. Emulsifiers improve texture and shelf life, and help with crumb and color, among other things. Optimizing the HLB Different [...]

8 10, 2016

Organic Suppliers

Organic Suppliers   Name of Company Products Contact Name Phone Email AB Mauri Organic shelf life extenders; organic dough conditioners, oxidation solutions; fermentase Jay Hardy 208-863-4407 [email protected] Ardent Mills Organic whole wheat flour, all purpose flour, pastry flour,cracked wheat, durum flour, spelt, ancient grains Zachery Sanders 901-581-8108 [email protected]  Azumex Organic cane granulated, [...]

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