Are you looking to improve quality control on your production lines? You should know that data is an important part of the equation. Fortunately, there are solutions on the market which offer objective data analysis. At IBIE 2022, I interviewed Sales Manager, Steve Pike, about the latest software version of the C-Cell and how [...]
Dough strengthener. Bread improver. Crumb softener. A host of regulators and oxidizers. The whole list falls into the category of dough conditioners. While the definition is pretty open-ended, the results are straight forward. No matter which ones (or combination of ones) you use, they should be accomplishing three main targets for you: Consistent outcome and quality: When you’re baking [...]
How objective are you when it comes to estimating the quality of your products? Do you run crumb analysis? For something as precise as baking, it makes sense evaluating the products should be as well. Because bakery products have a characteristic shape and definite texture that is expected by consumers, any significant change is [...]
I don't need to tell you that oven temperature is important. It's how chemical reactions take place that transform your product. That's why temperature needs so much attention—so many things are happening at once! Oven Temperature has a key roll in 3 areas: Development: Killing of yeast cells: 50–60°C (122–140°F) Maximum enzymatic activity: 60°C (140°F). Start of [...]
Flour Quality What is Flour Quality? Flour quality encompasses all measurable or quantifiable parameters that are related to wheat or any cereal flour used to produce baked goods, snacks and many other products. In the baking industry, flour quality is evaluated on a daily basis, both at laboratory and production line level. [...]
Gluten Washing Tests What are Gluten Washing Tests? Gluten washing tests are laboratory analyses that provide information about the quantity and quality of gluten in wheat flour. These tests are used to evaluate the baking quality of hard and soft wheat flours used in the production of bakery products. Currently, two main [...]
Sedimentation Test What is a Sedimentation Test? The sedimentation test is a physicochemical test that helps provides information on the baking quality of wheat flour. It is based on the suspension of flour in a dilute alcohol and acid solution which causes the flour particles to sediment.1,2 The sedimentation test is also [...]
You have a product, and it’s pretty great. But just how great is it? Or better yet, what is its quality? Defining the quality of baked goods can be difficult unless you’re using tests and benchmarks to quantify it. How can you do this? Baking tests such as gassing power, gas retention, mixing tolerance/stability, and water [...]
Yeast Performance Testing Also known as yeast activity or gassing power What is Yeast Performance Testing? Yeast performance testing encompasses various procedures for determining the time required for dough to reach a certain volume, or the volume of dough at a given proof time. This can be evaluated using standardized procedures. Yeast [...]
Bread Baking Test What is a Bread Baking Test? A bread baking test is a controlled, small scale pan bread production run that is carried out at lab or pilot plant level by R&D and/or QC departments of flour mills and bakeries. The purpose of a bread baking test is to evaluate [...]
