Wheat allergy is one type of adverse immunologic reactions to wheat which can impair the quality of life and cause significant morbidity. Allergic reactions to wheat are essentially immunoglobulin E (IgE)-mediated. Although non-IgE-mediated reactions can contribute to wheat allergy, their mechanism is not well understood. Typical manifestations of wheat allergy include the generation of [...]
Labor shortages are creating a strain on the food industry, from large-scale manufactures to craft bakeries, and everywhere in between. With staff hours stretched thin, and managers spending their time on the production floor, it’s time to look into creative solutions to streamline tasks. Bakery software is one way for your production to free [...]
Food products have been improved by added flavors since before the 18th century. They enhance or impart a pleasing taste that persists throughout the product's shelf-life. However, flavor compounds are highly volatile, especially when baking with natural flavors. So treating them properly is key to extracting a full and lasting impact. Flavors used in [...]
Brought to you by MGP Ingredients The high-protein, low-carbohydrate diet trend shows no sign of slowing as consumers continue to look for ways to support their weight loss by consuming lower “net carb” foods. The KETO diet trend is a good example. Yet just 2% of bakery products carried high or added protein claims in [...]
After eating a loaf of bread a day for 90 days last year, for my Eat Bread 90 project, you may have thought I'd had my fill of bread for a long, long time. Nope. I'm ready to up the ante: Starting April 2nd, I'll be eating half a pound of bread a day, with a [...]
Over 40 years ago the first food product, coffee, became a fairly traded commodity. In 1973, a Dutch company called Fair Trade Original, imported the first fairly traded coffee from Guatemalan farmers. Today there are over 4,500 fair trade products on the market.1 Sugar, cocoa, and vanilla, essential ingredients in baked goods, are available as [...]
Puff Pastry What is a Puff Pastry? Puff pastry, also known as Pâte Feuilletée or feuilletage in French, is a very delicate and rich pastry that consists of many thin alternating layers of dough and fat. This lamination is what gives puff pastry its light, crispy and flaky texture upon baking. Puff [...]
How to Determine Bakery Product Process Costs Do you understand actual bakery product process costs for every item in your bakery? Most bakers do not, because they only calculate product process costs based on ingredient costs, a hypothetical waste cost, and freight and distribution costs. But this simplistic food cost calculation leaves much to be [...]
Grits What are Grits? Grits are coarse particles of ground endosperm from corn, hominy or soybeans. They are typically cooked to produce a porridge-like breakfast cereal. Traditionally, hominy grits are made from ground meal cooked in alkaline water. In baking, they are mainly used in corn bread and muffins.1 Different grades are [...]
Cocoa Butter What is Cocoa Butter? Cocoa butter, a saturated fat stable at room temperature, is obtained from cocoa tree beans. It is used in chocolate, candy, baking, cosmetics and pharmaceuticals. The butter has a light yellow color and may have a chocolate aroma in the natural form, unless it’s removed by [...]
