Clean Label Yellow Cake Ingredients In Baker's Percent: (%) Butter - 14.06 Sugar - 28.95 Salt - 0.17 Egg - 9.93 GMO free Sunflower Lecithin Sun 400 by Ciranda - 0.5 Water - 19.85 Chlorinated Cake Flour - 24.81 Baking Powder - 0.83 SOR-Mate Natural Preservative by J&K Ingredients - 0.91 [...]
Enzymes are the champion of natural solutions for dough improvers. Different types, or groups, have different functions, however. Today, we’re going to take a look at Amylase. What’s Amylase? It’s a family of starch-degrading enzymes that work together to improve fermentation and extend shelf life. A few of its functions are: Provide fermentable and reducing sugars. [...]
Clean Label Bread What is Clean Label Bread? Clean label bread means baking with simple, trusted, wholesome ingredients that are familiar to the consumer. It is a fast-growing trend, especially the younger generations who are looking for original, healthier and simpler products. This is creating a long-lasting customer adherence.1 Clean label breadmaking [...]
DATEM Replacement What is a DATEM replacement? Consumers are now more than ever seeking clean label baked products. To combat this challenge, the industry has identified and/or developed other alternatives that can completely replace DATEM in bread production while yielding similar results such as improved loaf volume, fine crumb structure, and dough [...]
Lecithin What is Lecithin? Lecithin is a natural emulsifier and stabilizer in foods. It's widely used in cakes and yeast-leavened bakery products. This ingredient is found in raw materials such as eggs or soybeans, and can be used as a clean label ingredient. It is used as a: Wetting agent Pan release [...]
Enzyme What is an Enzyme? An enzyme is a protein catalyst that makes chemical changes in biological systems. Various categories are used in baked goods, beverages, dairy, beer, glucose syrups, starch and other food products.1 In bakery systems, enzymes act as: Dough conditioners Fermentation enhancers Anti-staling agents This enables bakers to remove [...]
Clean Label What is a clean label? Clean label is a growing trend in the baking industry that is largely influenced by consumers looking for alternative ways to consume their favorite baked goods. They are demanding healthier, simpler and more familiar products. Baking clean label products requires different ingredients, formulations, processes and [...]
Protease What is Protease? Protease is an enzyme that catalyzes the hydrolysis of proteins. It does this by breaking down peptide bonds between amino acids. This enzyme is used in bakery products as a dough conditioner. It modifies dough rheology and handling properties, improving: Workability Pliability Machinability The quality of the finished [...]
Glucose Oxidase Also known as GOX, Beta-D-glucose:oxygen 1-oxido-reductase What is Glucose Oxidase? Glucose oxidase, or simply GOX, is a type of enzyme which belongs to the group of oxidoreductases. It has extensive application in the food industry. GOX has become a part of flour improver mixes and dough conditioners. It is a [...]
