22 06, 2021

C-Cell

C-Cell What is C-Cell? C-Cell is a baked product analyzer used to objectively quantify key features that relate to raw material quality or process conditions. Used by all stakeholders in the wheat, flour and baking industries it provides a common language when defining crumb structure:1 Wheat breeders: test new varieties to confirm bread [...]

28 04, 2020

The Science Behind Bread Staling

Brought to you by Lallemand Baking. Staling refers to the undesirable changes (other than microbial spoilage) that take place between the time bread is baked and consumed. Understanding the different aspects of staling and the factors that affect them can help bakers make better decisions about their formulas, ingredients, processes, and packaging. Aspects of [...]

4 02, 2019

Packaging Materials

Packaging Materials What are Packaging Materials? Packaging materials are essential components of the food supply chain. They are available for virtually any type of product and application, including: Finished products Raw materials Additives Specialty ingredients Packaging materials perform many roles. The most important are:1 Product protection, containment and preservation of its shelf [...]

10 12, 2018

Start eLearning with BAKERpedia!

That's right, now you can become an even better baker by taking classes online! BAKERpedia has teamed up with AIB International to help commercial and retail bakers through online eLearning training. AIB International’s Baking Specialist Online Collection is now available through BAKERpedia’s Digital Academy. The industry is in need of more skilled employees. It needs access to professional [...]

30 07, 2018

Blast Freezing

Blast Freezing What is blast freezing? Blast freezing is a rapid or short time thermal preservation technology commonly used in bakery and other food applications to extend the product’s shelf life and maintain its safety, physicochemical stability and freshness. Blast freezers blow very cold air (typically at -30°C and -50°C and high [...]

21 06, 2016

Rope Spoilage

Rope Spoilage Also Known As Ropey Bread or Rope What is Rope Spoilage? Rope spoilage is a quality defect in bread caused by microbial activity. It can become a major health and economic concern for bakers if not properly addressed. Rope spoilage or disease is caused by several strains of spore-forming Bacilli. [...]

14 01, 2016

Resilience

Resilience What is resilience? Resilience is defined as the ability of a material to absorb energy when it is deformed elastically and to release that energy upon unloading.1 Bread’s resilience is its ability to spring back, returning to its original shape when subjected to a compressing force.2,3,4 Resilience is a key parameter [...]

12 08, 2015

Shelf Life Extension

Shelf Life Extension What is Shelf Life Extension? Shelf life extension is an effort to make food safe for long periods, still keeping its original quality. Baked products beyond their shelf life can become: Stale, firm and dry Less resilient Not as flavorful Unsafe due to microbial growth Advances in bakery processing [...]

Title

Go to Top