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Lin Carson, PhD wrote a new post, What’s the Best Egg Replacer? 12 months ago
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Lin Carson, PhD wrote a new post, 4 Tips for Croissant Production 1 year ago
There’s nothing quite like a well-baked croissant: the airy texture, the subtle flavors, the melt-in-your-mouth layers…delicious! However, as any pastry chef will tell you, croissant production must be done j […]
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Lin Carson, PhD wrote a new post, Food Allergy vs. Food Intolerance 1 year ago
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Lin Carson, PhD wrote a new post, Stop the Guesswork with Crumb Analysis 1 year ago
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Lin Carson, PhD wrote a new post, How Much Water Does Your Dough Absorb? 1 year, 1 month ago
You have probably heard us mention water absorption more than once. That’s because it’s such an important piece in dough production, no matter what you’re baking.
Water absorption influences parameters in baki […]
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Lin Carson, PhD wrote a new post, Add Nutrition with Chia Flour 1 year, 2 months ago
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Lin Carson, PhD wrote a new post, Create a HACCP Plan for Your Bakery 1 year, 2 months ago
A very important (and hopefully obvious) point for food production: food safety procedures are a top priority. Having clear checks and systems in place can save you a lot of waste and worry in the long r […]
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Lin Carson, PhD wrote a new post, All You Need with All Purpose Flour 1 year, 3 months ago
Everything needs a starting point—that middle of the road point to build everything around. For bakers, that point is usually flour. And for most, it’s usually all purpose flour. I mean, it’s kind of in the na […]
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Lin Carson, PhD wrote a new post, Use Flour Quality to Control Your Dough 1 year, 3 months ago
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Lin Carson, PhD wrote a new post, Baking with CBD and Hemp Extracts 1 year, 4 months ago
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Lin Carson, PhD wrote a new post, A Demand for Delicious Donuts 1 year, 4 months ago
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Lin Carson, PhD changed their profile picture 1 year, 4 months ago
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Lin Carson, PhD wrote a new post, Tips for Gluten Free Baking 1 year, 4 months ago
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We see a growing demand in gluten free breads however are struggling to capture the market as we cannot achieve a product that remains fresh for more than 2 days. What is your recommended formulation for a good ‘bread like’ gluten free loaf with a decent shelf life? Talking flours avaialble where we are, we have access to the following: Rice Flour, Buckwheat, Potato and Tapioca, Corn Strach.
Hoping you can assist?
Alex
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Hi Alex, great question! We touch on that subject in two of our free online courses, Gluten-Free Bread and on Clean Label for Gluten Free.
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Lin Carson, PhD wrote a new post, 4 Reasons to Bake with Lecithin 1 year, 5 months ago
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Lin Carson, PhD wrote a new post, Dough Mixing is Easy, Right? 1 year, 5 months ago
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Lin Carson, PhD started the topic How to rebrand in the forum General Open Discussion 1 year, 5 months ago
Dear Baker, are you a legacy company? Meaning, your current generation didn’t start the company? Have you thought about rebranding, and have been given the push back? Well, here is something I have to say about that! Leave your thoughts and questions on rebranding in this thread!
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Lin Carson, PhD wrote a new post, When Should You Bake with Whey Protein? 1 year, 5 months ago
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Lin Carson, PhD wrote a new post, Get a Longer Shelf Life with Antimicrobial Packaging 1 year, 5 months ago
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Do you know where to find antimicrobial packaging?
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Hi Keegan, we suggest you get in touch with SoFresh, they have an innovative antimicrobial packaging: https://sofresh.com/
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Hi Ubaid, if you post it in our forum, our team and community can help you there: https://bakerpedia.com/forums/ Thanks!
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Lin Carson, PhD wrote a new post, Test Your Flour Quality with the Alveograph 1 year, 6 months ago
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Lin Carson, PhD wrote a new post, CBD and Hemp Extracts in the Baking Industry 1 year, 6 months ago
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Hi Rudy, great question! If you post it on our Baking Industry Professionals group, our team and community may be able to help with an answer.