3 09, 2021

Tunnel Oven

Tunnel Oven Also known as continuous oven What is a Tunnel Oven? Tunnel ovens are continuous baking equipment which can be either direct gas-fired (DGF) or indirect heating units.The heart of high-speed production lines, they usually define the output capacity of the plant. Dividers, proof boxes, cooling towers and bagging equipment are [...]

19 09, 2019

Crackers

Crackers What are Crackers? Crackers are baked goods characterized by their low moisture content, hard bite and long shelf-life, compared to bread and buns. They come in an infinite variety of shapes, colors, flavors, textures and composition. As with other baked goods such as cookies and English biscuits, crackers have a low [...]

29 04, 2019

Picking A Gas Fired Oven

Gas fired ovens are a popular choice in the baking industry, mostly because of the options they provide for specific kinds of baked goods. They fall into two types, which each deliver heat differently. Direct gas fired ovens transfer heat by radiation from flames, electric resistances, and hot surfaces. On the other hand, indirect gas fired ovens [...]

28 01, 2019

Advantages of Baking with Sweet Rice Flour

As gluten-free products fill the market, so do gluten-free flours that can hold up in commercially baked goods. Different sources offer different benefits and challenges for bakers, so it’s nice to find a gluten-free option that provides additional benefits for its niche—like how sweet rice flour can also improve low fat and fat free snack [...]

3 12, 2015

All Cracked Up

How do a thermal profiler and texture analyzer work in a quality program? Here is a case study to show how you can make these tools work for you. The BAKERpedia team worked with the Wheat Marketing Center to research the production of crackers and their texture. Cracker production is unlike many other baked goods. They have low [...]

10 06, 2015

Wheat

Wheat What is Wheat? Wheat (Triticum aestivum L.) is one of the world’s most important food crops. Its prominence among other grains and cereals is due to its cultivation adaptability and high yield, as well as its unique viscoelasticity and dough forming properties. Wheat is often associated with bread. However, it’s also [...]

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