Having Problems Baking Clean Label Bread?

Having Problems Baking Clean Label Bread? Check out these ingredient solutions.

When it comes to baking clean label, there is no one-size-fits-all solution that will work perfectly in every situation. Different formulas and products have different needs.

However, if you’re baking clean label bread, there are a few ingredients that have proven to work well. And as with most clean label products, it’s all about what you take out and what you put in.

What should I take out of clean label bread?

There seem to be a war raging against artificial preservatives right now. One of our Top 10 pages is Artificial Preservatives because of bakers like you who are figuring out how to replace:

  • Mold inhibitors like propionates, benzoates and parabens.
  • Oxidants like bromates, iodates, calcium peroxide and azodicarbonaminde (ADA).
  • Emulsifiers and surfactants such as mono- & di-glycerides, lactylates, DATEM and polysorbates.

What should I put in instead?

We all wish there was a replace-plug-and-play solution, but there isn’t. But at the same time, we’re finding new innovations with natural ingredients that work well in clean label bread products on high-speed lines.

  • For anti-molding: vinegar, prune juice concentrate, raisin concentrate, cultured wheat or whey, cinnamon or clove.
  • For anti-oxidants: ascorbic acid (vitamin C) or enzymes.
  • For emulsifiers: lecithin or enzymes.
2019-04-05T12:42:25-07:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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