Artisan bread is gaining popularity with the increasing health-based claims over conventional bread. In addition, the clean label, authenticity, and sensorial creativity are boosting this trend even further. To make sure you're baking a quality and consistent product, make sure you're using the correct kind of flour, and paying attention to the quality. Hard [...]
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 name. But what makes it all purposeful? What’s it made of? It is milled from hard red wheat or a [...]
Artisan bread with its simple, clean label is a popular choice for consumers these days. So, many artisan bakeries are scaling up to the industrial level. Here are some things to keep in mind when running a high output artisan bread line. What is artisan bread? Artisan bread contains natural and high-quality ingredients. While [...]
Now is a good time for the innovation and commercialization of novel bread. The revenue in the global bread market is $25,064M and is projected to grow at 0.63% (CAGR 2021-2025). There has been a significant increase in the demand for value-added niche bread. The market leaders in the niche bread segment include: Gluten-free [...]
Why do you add acids to baked goods? For chemical leavening, right? Well, that’s not all they are good for. Look at fumaric acid. With this ingredient, a little goes a long way. This is an acid with a high acidification power and neutralization value of 145. This means you can use less of [...]
Starters and fermented dough are proving to be the baker’s best friend. The artisan feel and taste is popular with consumers. The formula is easy to make clean label. And there’s plenty of room to make your brand stand out. Like with the Masa Madre Ferment For hundreds of years, Masa Madre has been an [...]
Artisan breads are unique, natural and tasty. Items in this category include crusty baguettes, pretzel buns, focaccia and naturally leavened multigrain bread. They use simple ingredients and are often described as country style or rustic. When thinking about these breads, we conjure up images of craft bakers using traditional stone hearth ovens. Benchmark Technology [...]
Masa Madre Ferment What is Masa Madre Ferment? Masa Madre ferment is a traditional and ancient breadmaking method. It is the equivalent of sourdough starter in many Spanish speaking and Latin American countries. This starter uses wheat or rye flour, and water.1 The mixture is allowed to ferment naturally, making various refreshments [...]
Sourdough might not be a new technique, but it’s the hot bread these days. What’s new in the world of sourdough? And what does it look like around the globe? In this episode, Dr. Lin brings on guest Kevan Roberts, a master baker, teacher and author of the upcoming book, “Baking Sourdough.” Kevan has [...]
Sourdough bread is hot and the baking industry is all in for its sweet returns. Sourdough is the whole package: Artisan Perfect for clean label Available in an endless number of variations Why all the buzz? Well, in addition to the above benefits, the natural sourdough process allows for baked goods with increased digestibility, [...]
