Sorry for the delay in noticing this. The forums have moved to LinkedIn and Facebook. Look for the Baking Industry Professionals group on either platform.
A poolish is not a sourdough preferment. A Poolish is a mixture of flour, water, and yeast, combined and left at room temperature, or in a temperature-controlled fe…[Read more]
Mark Floerke replied to the topic Blast Freezing vs. Storage Freezing – Impact on shelf-life in the forum Other Products Equipment Discussion 4 months, 3 weeks ago
I will insert my answers to your questions below:
1. Right now, I don’t have access to a blast freezer at the commercial kitchen I operate at. What is the real impact of storing my par-baked pizza in a commercial freezer storage for 24-48 hours (instead of blast freezing it) then shipping it to retailers?
Blast freezing is a…
Encapsulated ascorbic acid will be coated in a protective layer to delay or postpone reaction. It all depends on purpose and type of encapsulation. A high melt point fat is often used to delay release until the dough is baking. When the fat coating melts, the AA is released. Other coatings might be sugars or other food ing…[Read more]
In the USA Sorbic Acid is GRAS – Generally Regarded As Safe, and limits are GMP, Good Manufacturing Practices. This means you can put as much as you like, as too much will not have any benefit.
It depends on the composition of your formula and your processing, as well as the pH range you wish to target. I would suggest yo…[Read more]
We still don’t hav3 a cake specific S curve yet. The pandemic conditions have been creating new challenges in many areas and priorities.
The general curve I would not expect to be too different. What happens when, is where the greater differences are. Yes, 93°C or 200°F is the point of doneness require…[Read more]
We have tried to address your question on our Friday Forum vlog, as well as the Facebook group. Hopefully this helps you.
The water activity (aW) in a almond macaron is typically well below 0.6, due to the high amount of…[Read more]
Mark Floerke replied to the topic Preservatives & Emulsifiers Dosages % For Soft Buns in the forum Bread Ingredient Discussions 8 months, 3 weeks ago
Thank you for your excellent question and well laid out. The bun you are targeting is traditionally fairly high in sugar, and quite high in fat. Both are ingredients that create excellent shelf life keeping qualities for softness. We can see the sugar level is high in the ingredient listing.
The additives you listed I have do…[Read more]
Hello @danielcosgriffe! Welcome to the BAKERforum.
Where in the Niagara area did your work as a Pastry Chef? A friend of mine has a business in the area as well!
Hello @perlman. Ideal for your application is a bit subjective. As with wheat, the other aspect is the quality, or functionality of the protein. You can read more about spelt on BAKERpedia here: https://bakerpedia.com/ingredients/spelt-flour/
As you are making crackers, I would conclude that a lower protein would be more desirable, as in th…[Read more]
Thank you @kevipai for your contribution! Good suggestion for our UK retail members. Have you come across commercial blends like the Wegmans as well?
Thank you always for your contributions @kamos-bakehouse-ltd
Gluten Free is a very popular category, had has grown enormously in the past 10-15 years, with much of the commercial growth in the last 5-6 years. Some people have allergies to gliadin, and celiacs suffer from an autoimmune disease that reacts to gliadin.
Yes, you are correct, it…[Read more]
We are very glad to hear the information is helpful to you!!
you can read some more details on citric acid here: https://bakerpedia.com/ingredients/citric-acid/. This would add a sour taste to your bread, and provide some additional oxidation. For bread this is not an effective preservative, as the citric decomposes at h…[Read more]
you can read more about sorbitol here: https://bakerpedia.com/ingredients/sorbitol/. Maltitol also has similar properties. In both cases you don’t want to use too much sugar alcohol, as this can cause intestinal discomfort. While sugar alcohols can work well as humectants, you must also keep in mind that they are only appr…[Read more]
@marcoferrel Thank you very much for the feedback! This also helps others to confirm what works. We appreciate your participation!
Check out the latest episode of Forum Friday on Baker TV and stay up to date on all the daily lives vlogs:
Mark Floerke replied to the topic Creme Caramel Shelf Life in the forum Other Products Processing Questions and Discussions 9 months, 3 weeks ago
- Can you be more specific about what happens after 2 days at room temperature?
- Is your custard made using dairy ingredients?
- If yes to dairy, are you are you using UHT to sterilize the milk before making the custard?
- Is your custard made using eggs?
- If yes to eggs, are the eggs pasteurized before making the…
“Well packed” is a bit non-specific. If the cakes are vacuum sealed, in metalized foil, oxygen barrier, and or modified atmosphere, or https://bakerpedia.com/sofresh/ bags, then yes packaging alone can provide what you are aiming for.
Enzymes may be beneficial, but first review your formula and process. Humectant type and pr…[Read more]
You can find more information about different enzymes and their functionality on this page:
As to sources for smaller usage quantities, you might want to ask the enzyme producer which ingredient distributors they work with. Corbion for example may have what you need in a smaller…[Read more]
My first thought is to check dough temperature, and yes, processing time. This can also often be an oxidation issue caused by too high a level of ascorbic acid.
On rare occasion I have seen the level of calcium propionate in connection with SSL (sodium steroyl lactilate), produce browning blisters on the crust.
if you can…[Read more]
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