Gluten-free Pizza What is Gluten-free Pizza? Gluten-free pizza is pizza that is not made from wheat flour and contains less than 20 ppm of gluten.1 Besides wheat, other cereals containing gluten are rye, barley, triticale, and spelt. Gluten-free pizzas are developed for people who suffer from celiac disease. Challenges and [...]
Pizza What is Pizza? Pizza is a one of the most widely consumed savory bakery products in the world. It is a type of flatbread commonly topped with tomato sauce and cheese. Today, it's become an extremely convenient food product, with sales of over $37 billion annually just in the US alone.1 [...]
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 [...]
Wheat Kernel What is the wheat kernel? The wheat kernel, or wheat berry, is the grain portion of the wheat plant and the source of flour. It consists of three main parts—the endosperm, bran and germ—which are usually separated for different flours and uses. There are over 30,000 wheat varieties, the most [...]
Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) Also known as diacetyl tartaric acid esters of mono- and diglycerides of fatty acids What is DATEM? Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, or simply DATEM, is an emulsifier used in breadmaking to strengthen the dough structure so [...]
Crumb Analysis What is Crumb Analysis? Crumb analysis is the visual quantification of the sliced surface area of a baked product. This technique is used to observe the internal cellular structure of yeast- and chemically-leavened products to help assess their texture, sensory and eating qualities.1 Main attributes determined by crumb analysis of [...]
Baker's Percent What is Baker's Percent? Baker’s percent is a mathematical method widely used in baking to calculate the amounts of macro, minor and micro ingredients. It's based on the total weight of flour a formula contains. Instead of dividing each ingredient’s weight by the total formula weight, bakers divide each ingredient [...]
Olive Oil What is Olive oil? Olive oil is a fat extracted from the fruit of the olive tree (Olea europaea), a Mediterranean culinary staple. As an integral part of Mediterranean cooking, olive oil holds a unique place within the culinary world. With a history stretching nearly 10,000 years, culinary influenced applications [...]
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 [...]
