Gluten uniquely holds three characteristics important to bread making: elasticity, viscosity and...
Whole Grain Flours and the Gluten Factor
Whole grain wheat flour provides high protein and fiber content to your baked goodsYou know you want a whole...
Whole Wheat Bread
Whole Wheat Bread What is Whole Wheat Bread? Whole wheat bread is made from 100% whole wheat flour. Whole wheat flour consists of the entire wheat...
Whole Grain Wheat Flour
Whole Grain Wheat Flour What is Whole Grain Wheat Flour? Whole grain wheat flour is made by grinding the entire wheat kernel, mainly from HRW wheat....
White Whole Wheat Flour
White Whole Wheat Flour What is White Whole Wheat Flour? White whole wheat flour is the powder obtained from the milling of whole white wheat...
The Science Behind Softness and Mold Prevention in Bread
Are you on the quest to extend your bread's shelf life? Achieve that ideal softness and chewiness, while ensuring freshness and preventing mold can...
8 Ways to Bake a Clean Label Product
The clean label trend is gaining serious traction with consumers and bakers around the world. Over 75% of respondents in a recent survey of 1,300...
5 Reasons to Add Thermal Profiling to Your Bakery’s Toolkit
To accurately produce high-quality, high-yield baked goods, replace guesses and opinions with hard data. Thermal profiling dough and oven...
Dough Processing
Dough Processing What is Dough Processing? Dough processing encompasses all high-speed bread-making operations between mixing and proofing. The...