11 06, 2015

Dutched Cocoa Powder

Dutched Cocoa Powder Also Known as Alkalized Cocoa Powder or Dutched Chocolate Powder What is Dutched Cocoa Powder? Cocoa powder is a flavorful ingredient used in baking.  To make cocoa powder, the cocoa seeds are dried in a factory and then crushed into pieces called nibs. Chocolate liquor is then produced from these nibs. [...]

10 06, 2015

Caramelization

Caramelization What is Caramelization? Caramelization is a complex group of reactions that take place when sugars, either dry or in concentrated aqueous solutions, are subjected to high temperatures to form unique brown colors and flavors in baked products and other food systems. Similar to Maillard reactions, caramelization is a distinct non-enzymatic browning [...]

10 06, 2015

Chelating Agents

Chelating Agent Also known as sequestrant, chelants, or metal scavengers What are Chelating Agents? Chelating agents are food additives that prevent oxidation and increase shelf life of baked goods. They sequester metals, preventing them from taking part in color or flavor deterioration. Chemically, chelating agents are organic compounds with a ring-like center which [...]

9 06, 2015

Non-Diastatic Malt

Non-Diastatic Malt What is Non-Diastatic Malt? Non-diastatic malt is used primarily in yeast-leavened bakery products. It functions as food for the yeast, adding flavor, sweetness and crust color to loaves. Non-diastatic malt has no starch-degrading capacity. Non-diastatic malt is extracted from barley using the following steps: Sprouting (malting) Germination Kilned/roasting Milling [...]

9 06, 2015

Molasses

Molasses Also known as blackstrap or cane molasses What is Molasses? Molasses is a general term used for the concentrated juice obtained from sugarcane and sugar beet after the removal of sucrose. The result is a heavy, dark-colored and viscous liquid. Some common uses in baked goods include cookies, biscuits and breads.1 [...]

7 06, 2015

Cocoa Powder

Cocoa Powder Also known as dried cocoa or cacao What is Cocoa Powder? Cocoa powder is the fine ground brown powder obtained from the partially or completely defatted portion of cocoa liquor or mass of fermented cocoa beans.1 Commonly used in baking, cocoa powder adds chocolate flavor and a brownish to red [...]

7 06, 2015

Carob Powder

Carob Powder What is Carob Powder? Carob powder, also called carob flour, is a chocolate colored powder made from grinding roasted carob seeds. It is used in foods, beverages and bakery systems as a: Substitute or extender of cocoa powder Natural sweetener Thickener and gelling agent Low cost stabilizer Good source of [...]

7 06, 2015

Brown Sugar

Brown Sugar What is Brown Sugar? Brown sugar is granulated cane sugar with added molasses. It is coarser and more moist than white sugar and imparts a unique flavor and dark color to food systems. Two main forms of brown sugar are available: Unrefined Partially refined Origin Brown sugar originated [...]

7 06, 2015

Beta Carotene

Beta Carotene What is Beta Carotene? Beta carotene is a pro-vitamin A carotenoid naturally found in colorful vegetables and fruits. It is used in cereals, chips, dry cheese blends, crackers, frostings, bakery products, beverages, candies and fillings as a: Natural orange/yellow colorant Nutritional fortifier Antioxidant and stabilizer Commercially, it's available in two [...]

7 06, 2015

Annatto

Annatto What is Annatto? Annatto is a natural orange-red food coloring derived from seeds of achiote tree (Bixa orellana), native to tropical areas. It is used to impart a yellow or orange color to foods such as cheese, bakery or meat products, soup mixes and beverages. More than 70% of natural food [...]

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