With a focus on clean baking and simple ingredient lists, more and more bakers are looking for ways to replace emulsifiers. An emulsifier is a substance that acts as a stabilizer. In systems like oil and water, emulsifiers stabilize two or more immiscible compounds. Commonly added to bakery goods, including bread, cake and cookies, [...]
Today’s consumers want healthier products that are simple to understand and use more familiar ingredients. Consequently, clean label is a growing trend in the baking industry and doesn’t show any signs of slowing down. During the Baking Expo in September, I caught up with E.B. Russell, Business Development Manager, and Gideon Butler-Smith, Technical Service [...]
In the United States, wheat flour tortillas are the fastest growing segment of the entire baking industry. That means that if you haven’t started producing tortillas, you definitely should be considering it. At the Baking Expo later this month, I’ll be on the lookout for ingredients that can be used in clean label tortilla [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE There’s no shortage of new ideas and markets popping up in the food and baking industry. The question is, which ones will still be thriving in the years to come? To give a fresh and informed perspective on the industry, your BAKED in Science host [...]
Buns are the most popular type of bread served at Quick Service Restaurants (QSR) because they are versatile and portable. Their consumption surges during the summer months due to cookouts and road trips. Nowadays, buns must also compete against perceived healthier options with lower carbohydrate counts and other nutritional advantages. These variables have produced [...]
Health-conscious consumers define clean label products as products containing recognizable natural ingredients. These products are expected to be minimally processed and free of chemical ingredients such as emulsifiers, preservatives, artificial flavors and colors, among others. Chemical emulsifiers are generally used in baking to provide dough strength, by improving dough gas retention and final loaf [...]
It's time that you met the alternative emulsifier alpha-cyclodextrin. This water-soluble sugar ring molecule is made from starch. Due to its shape, it has a hydrophilic surface and hydrophobic center hole. It's this unique shape that gives it the ability of complexing nonpolar substances. Emulsifiers are an essential ingredient—the glue that keeps many products [...]
If your goal is to clean up your label, or at least make it as natural as your can, you’ll eventually run into replacing artificial flavors with natural ones. While they may not get as much focus in clean label discussion as dough conditioners or emulsifiers, natural flavors are something that’s essential to get right. Customers [...]
Food products have been improved by added flavors since before the 18th century. They enhance or impart a pleasing taste that persists throughout the product's shelf-life. However, flavor compounds are highly volatile, especially when baking with natural flavors. So treating them properly is key to extracting a full and lasting impact. Flavors used in [...]
The increasing demand for clean and healthy bakery products during the pandemic boosted the demand for organic baking. In 2020, organic sales in the U.S. increased to a record high of $62 billion while the sale of organic flour and baked goods grew by 30%. How can you optimize organic flour for baking? Download [...]
