No one likes to deal with mold. That’s why bakers work so hard to stop it before it shows up. But sometimes it’s about working smarter instead of harder. Mold is an opportunistic living microorganism that feeds on organic matter. It can live in almost any ecosystem or environment. So here are some ways to keep ahead [...]
Clean label is a growing and large trend in the baking industry. Consumers, especially younger generations, are looking for original, healthier, simple and more familiar products that create a long-lasting customer adherence. Baking these products requires rethinking ingredients, processes and quality control. Currently, there is no absolute definition for clean label. Instead, the concept implies [...]
Artificial Colors Also known as artificial colorants What are Artificial Colors? Artificial colors are food additives used to provide or enhance characteristic colors in food products. They are obtained from synthetic processes, and are typically made up of complex hydrocarbons, nitrogen and sulfur ions.¹ Compared to naturally extracted colors, artificial colors are more [...]
Artificial Preservatives What are Artificial Preservatives? Artificial preservatives are chemical additives that can slow down or restrict food deterioration that caused by microorganisms and oxidation reactions.1 So in the baking and food industry, they are used in baking extend to shelf-life and preserve quality characteristics during transport and commercialization. Three main kinds [...]
BHT is an antioxidant for preventing spoilage of fats and oils in baked goods. Butylated Hydroxytoulene Also Known As BHT What is BHT? BHT is a phenolic antioxidant used in the preservation of a wide variety of products, including shelf-stable baked goods. Origin BHT is a synthetically aromatic [...]
