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 [...]
Non-GMO Ingredients What are Non-GMO Ingredients? Non-GMO or GMO-free ingredients are from crops that have not been genetically altered using novel genetic engineering or DNA manipulation techniques. These modifications are different from traditional cross-breeding or hybridization. GMOs are found extensively in major crops grown in the United States, such as: Corn Soy [...]
Organic Ingredients What are Organic Ingredients? Organic ingredients are food materials from animal or plant origin produced according to organic standards. In the U.S., these standards are established and regulated by the U.S. Department of Agriculture (USDA). The goal of these ingredients is to provide more natural, high-quality ingredients that are free [...]
Along with trends from the last few years, the demand for natural and organic products is growing. And it’s not going away anytime soon. So now is the time to jump on the train. But before you do, it's important to know what’s involved in the process. Going Organic When it comes to labeling [...]
Natural Colors What are Natural Colors? Natural colors are food additives derived from natural sources and are used to dye foods and beverages. Also called exempt colors, these pigments are safe for consumption according the the FDA. They come from a variety of sources, such as: Fruits Vegetables Seeds Leaves Minerals [...]
Insoluble Fiber What is insoluble fiber? Insoluble fiber is a component of dietary fiber, consisting of water insoluble, metabolically inert components. For this reason, insoluble fiber is often known as a bulking agent, aiding in the digestive process while providing health benefits related to reducing serum lipid levels. Insoluble fiber is not a [...]
Aged Flour Also known as matured flour or unbleached flour What is Aged Flour? Aged flour, often called unbleached flour, is aged and bleached naturally by oxygen in the air. It is more golden in color, generally more expensive and may not have the consistency in baking qualities that bleached flour does. [...]
Polyunsaturated Fat (PUFA) Also known as omega-3, omega-6 fats What is Polyunsaturated Fat? Polyunsaturated fats are triglycerides of fatty acids that contain more than one double bond (C=C). They occur in liquid form at room temperature. Despite their susceptibility to oxidation, polyunsaturated fats are added to foods and baked products for their [...]
Dough Conditioners Also known as dough improvers or strengtheners What are Dough Conditioners? Dough conditioners are ingredients that improve dough processing, as well as the overall quality of baked products in high-speed production environments. They are available as concentrates or dry mixes. Most often, they're found in no time dough/straight dough systems. [...]
Rye Flour What is Rye Flour? Rye flour is produced by the milling of rye grain. Various types of flour produced through various degrees of purification (removal of outer bran coating) and degree of grinding. Perhaps the most famous product made with rye flour is pumpernickel bread, a yeast-leavened bread made with [...]
