There’s a lot of focus on solutions for emulsifier replacement. In fact, so much that you’re probably tired of hearing about it. But this is really a fascinating field, with some exciting benefits for baking. So to give you some fresh insight into the trend, I talk with two specialists from Europe about their [...]
Tucked away in the heel of Southern Italy lies the cozy little town of Altamura. This small village, like many Italian cities, is famous for a particular cuisine. Naples has Pizza, Sicily has Cannoli, but Altamura has the Altamura Bread. This bread is so renowned for its flavorful crust and soft, moist crumb that [...]
It’s time to look to the future of baking. What will the industry look like in the years to come, and what’s the best way to get there? That’s the focus of BakingTech 2019: Baking a Fresh Future. The annual trade show and educational-focused sessions bring together the best and brightest minds of the [...]
By Richard Junge BAKERpedia put together the sold out teaching seminar “The Science of Mixing,” held at the Wheat Marketing Center, Portland OR. It talked about the fundamentals of hydration, mixing, and the requirements for a good mix. Bakery Concepts President Ken Schwenger, who provides innovative equipment for the Baking and Food Industries, demonstrated the [...]
Specific Gravity What is Specific Gravity? Specific Gravity is a way to measure the air added into cake batter. It shows the amount of aeration, or air movement, in specific batters, allowing bakers to determine if it is too dense or not. It's the ratio of the weight of a cake batter [...]
Time and time again, I have been consulting with a bakery on their product issues, and this issue would surface. What is it? Would you take a stab at it? It’s the oven. Most of the time, ovens are set to time, temperature and color. Some bakeries measure the exit temperatures, but some don’t. "Why [...]
Shared knowledge that empowers, inspires change and improves food manufacturing processes We're here for the 3 a.m. dough mixers, the attention-to-detail formulators, the first time small business owners, the product-line managers, the food scientist grad students, and anyone else who considers themselves a baking and food industry professional. Why? [...]
Thermal Profiling for Baking How is a Thermal Profiling Used in Baking? Thermal profiling is a baking process for optimization and control. Baking involves many stages such as proofing, baking and freezing operations. This tool allows bakers to read and analyze the change in temperature within a product while it goes through [...]
