The key with organic baking is finding the right substitutes.
Organic products start with organic ingredients. But not just any organic ingredients — they must be certified by the USDA National Organic Program (NOP), grown and processed with organic farming methods, and grown without synthetic pesticides, bio-engineered genes, petroleum-based fertilizers or sewage sludge-based fertilizers.
How do I certify my products?
You’ll have a process to go through, where an organic certification agency will approve all packaging, artwork, sanitation, and chemical and pest control. You’ll also need a registration and business license, costing $2,600. Expect 12 to 16 weeks for the whole process.
What if not all my ingredients are organic?
Don’t worry, the USDA Organic seal allows for up to 5% non-organic ingredients (95% organic ingredients). In addition, ‘Made with Organic’ products require 70-94% organic ingredients.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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