30 11, 2021

Dimagnesium Phosphate

Dimagnesium Phosphate Also known as Magnesium hydrogen phosphate and Magnesium phosphate dibasic What is Dimagnesium phosphate? Dimagnesium phosphate (DMP) is a food additive used in baked goods as a leavening agent and nutritional supplement, specially in infant formulations.1 As an acidulant in baking powders, it has a neutralizing value of 40 and [...]

11 05, 2020

BAKERtv

BAKERtv Tune in Tuesday through Thursday at 10 a.m. PST/ 1 p.m. EST to watch LIVE! Live from our social media pages, BAKERtv brings you content to educate and entertain. Our team of bakers answer questions from our audience, break down key baking processes and trends, and interview [...]

12 08, 2019

The Science of Encapsulated Baking Powder

If you work with frozen or refrigerated dough or batter, you are probably familiar with encapsulated baking powder. And for good reason! The ability to release chemical leavening systems on demand is a game changer for products that sit and thaw for long periods of time. What all does encapsulated baking powder do? Provide consistent leavening following [...]

25 07, 2019

Cornbread

Cornbread Also known as maize bread What is Cornbread? Cornbread is a special bakery product made from a chemically-leavened batter in the U.S. or from yeasted dough in Europe and other parts of the world. Typically, dough-based cornbread has a: Tight crumb grain Golden crumb color Unique aroma and sweetness provided by [...]

24 05, 2019

Muffins

Muffins What are Muffins? A muffin is a chemically-leavened, batter-based bakery product. It’s formulation is somewhere in between a low-ratio cake and quick bread. Muffin batter is typically deposited or placed into deep, small cup-shaped pan before baking. This gives the finished product a special “cupcake” or “mushroom-like” shape.1,2 Characteristics of muffins [...]

24 04, 2019

Batter Mixing

Batter Mixing What is Batter Mixing? Batter mixing is a process in which basic cake ingredients are mixed to form a smooth, aerated and semi-fluid mass that can be poured or deposited into pans. Batter mixing is quite different from dough mixing. This is because the water, fat, sugar and egg levels [...]

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