Scaling up is the science (mostly) and art (a bit of creativity) of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, bread production scaling is one of the major challenges these operations may face. How do you replicate the boutique personal touch [...]
Let’s talk sweeteners for a minute. You want one that has a distinct flavor and favorable color. Oh yeah, it be great if it’s healthy and possibly clean label! These days there are plenty of options of sweetness. But if you relate to the description above, brown rice syrup may be a good choice for you. [...]
Cocoa Alkalization Also known as dutched cocoa powder What is Cocoa Alkalization? Cocoa alkalization is a value-added process in cocoa processing to produce alkalized cocoa mass or powder. It involves the treatment of cocoa nibs with a food-grade alkali solution to raise the pH, producing darker colors and stronger flavors.1 Alkalized cocoa [...]
You can just tell some products and batches are better than others. But can you pick out what makes one better than the next, and replicate it consistently? If you set objective parameters and qualifications for areas such as size, shape, crumb, crust, etc., baking quality moves from one person’s opinion to a reliable standard. Why is this so [...]
Artificial Colors Also known as artificial colorants What are Artificial Colors? Artificial colors are food additives used to provide or enhance characteristic colors in food products. They are obtained from synthetic processes, and are typically made up of complex hydrocarbons, nitrogen and sulfur ions.¹ Compared to naturally extracted colors, artificial colors are more [...]
By Lin Carson Natural Colors derived from natural food additives such as vegetables, fruit and spices are used to dye the Easter Eggs. Au Naturel? There’s no question about it: natural, healthy products are popular. But before charging full-speed toward clean-label foods, keep in mind how the natural kick will impact your final [...]
Natural Colors What are Natural Colors? Natural colors are food additives derived from natural sources and are used to dye foods and beverages. Also called exempt colors, these pigments are safe for consumption according the the FDA. They come from a variety of sources, such as: Fruits Vegetables Seeds Leaves Minerals [...]
Whey Protein What is Whey Protein? Whey protein is the protein concentrate or isolates of whey—a liquid left after the straining of coagulated milk curd.1 In baking, whey protein is used for its emulsifying, foaming, gelling, stabilizing, browning, and nutritional properties.1 It is also used as a substitute for egg whites. Types [...]
Crumb Analysis What is Crumb Analysis? Crumb analysis is the visual quantification of the sliced surface area of a baked product. This technique is used to observe the internal cellular structure of yeast- and chemically-leavened products to help assess their texture, sensory and eating qualities.1 Main attributes determined by crumb analysis of [...]
Turmeric What is Turmeric? Turmeric comes from the root of the Curcuma longa plant—a member of the ginger family. Known as “Indian Saffron,” the root has a peppery, warm, bitter flavor with a ginger-orange aroma. Turmeric has been used for centuries as a herb and spice. Today it it is most well-known [...]
