Sugar is one of the absolutely essential bakery ingredients for just about any baked good. First and foremost, it adds that flavor all us sweet tooths love. Yet it is so much more than just a sweetener with many key uses in baked goods. Sugar functions in baking as: Food for yeast: during fermentation to [...]
An oven is where the most important step of baking takes place. So it make sense there’s lots to adjust. One thing to pay attention to: oven air velocity. What’s the big deal with air velocity? If your oven is blowing air the way it’s supposed to, you’ll increase quality and decrease waste. Four [...]
Egg Wash Substitute What is an Egg Wash Substitute? An egg wash substitute is a fluid preparation containing one or more ingredients designed to replace an egg wash for glazing bread, pies and pastry items. It can be formulated to fully or partially replace eggs depending on the type of finished application. [...]
To help combat the growing childhood obesity challenge, the UK sugar reduction program challenges all sectors of the food and drinks industry to reduce overall sugar across a range of products by at least 20% before 2020. The guidance suggests "reducing sugar levels in products, reducing portion size, or shifting purchasing towards lower sugar alternatives."We [...]
Sweeteners What are Sweeteners? Sweeteners are carbohydrates are characterized by their sweet taste. The most common ones in baking are mono and disaccharides. These ingredients are essential components of baked goods. They are added to yeast-leavened products, as well as to chemically-leavened sweet goods like batter cakes and cookies. Although, then they [...]
Maillard Reaction Also Known As Browning What is the Maillard Reaction? The Maillard reaction, also known as carbonyl-amine reaction, is a non-enzymatic browning (NEB) reaction that produces desirable colors and flavors in baked products and other thermally-processed foods. Maillard reaction takes place when sugar and protein containing formulations are subjected to heat [...]
