16 04, 2019

Cake Donuts

Cake Donuts Also known as chemically-leavened doughnuts What are Cake Donuts? Cake donuts are amongst the most iconic and most popular U.S. bakery products. They are made from a cake batter that is chemically-leavened and fried to develop its traditional taste and aroma. Given their formulation and processing, cake donuts are one [...]

2 04, 2019

Chemically-leavened Frozen Goods

Chemically-leavened Frozen Goods What are Chemically-leavened Frozen Goods? Chemically-leavened frozen goods are intermediate bakery products that instead of being baked after mixing and forming, undergo freezing or blast freezing. This is to extend their shelf-life and provide stability to key functional ingredients, allowing them to be shipped to distant markets. They encompass [...]

3 01, 2019

Cakes

Cakes What are Cakes? Cakes are bakery products that are rich in sugar, fat and eggs, and can be accompanied with a wide variety of inclusions like fruits and flavors such as vanilla extracts. They represent a very important segment within the baking industry. They come in many varieties and are very [...]

26 11, 2018

Viscometer

Viscometer Also known as a viscosimeter What is a Viscometer? A viscometer is an instrument that measures the viscosity of liquid, semi-solid and even solid food products. Viscometers are important components of quality assurance laboratories as they are used to obtain information about the flow behavior (rheology) of materials due to changes in [...]

16 01, 2017

Viscosity

Viscosity What is Viscosity? Viscosity is the thickness or resistance to flow of a fluid. It is the measure of shear stress/shear rate. Shear stress is the force per unit area used to move a material.3 Shear rate is a measure of the change in speed at which the intermediate layers of [...]

10 06, 2015

Meringue

Meringue What is Meringue? A meringue is made by whipping egg whites with sugar into a stiff foam or frothy mixture. Usually, a small amount of acid is added to improve volume, stability and color. It can also be made with hot sugar syrup and other stabilizing agents, mainly hydrocolloids. Meringue is [...]

10 06, 2015

Reducing Agents

Reducing Agents Also known as mix reducers What are reducing agents? Reducing agents are very active compounds widely used in bakery formulations at the mixing step to modify the rheological properties of doughs and batters.1 Reducing agents are just the opposite of oxidizing agents. In a chemistry point of view, reducing agents cause [...]

7 06, 2015

Water

Water Also Known as H2O What is Water? Water is a basic component of living matter and is essential to cooking and baking processes. In baking, it helps with hydration of gluten and starch molecules and dissolving salts, baking powder, sugar and others. At room temperature, it is an odorless, colorless, tasteless [...]

7 06, 2015

Baking Powder

Baking Powder Also known as chemical leavening What is Baking Powder? Baking powder is a chemical leavening agent. Chemical leavening agents added to doughs and batters undergo various decomposition and neutralization reactions to produce carbon dioxide, water vapor and in some cases ammonia.1 These gases are responsible for expansion, flavor, color and [...]

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