Sometimes, things just need a little…boost. If you’re looking for ways to make your bread product’s taste, crumb color or aroma pop, look into non-diastatic malt. It is extracted from barley using the following steps: Sprouting (malting) Germination Kilned/roasting Milling How is it different than regular malt? It comes down to the enzyme content or [...]
Have you heard about Hyperspectral Imaging Technology? It combines NIR spectroscopy with imaging ability. And it helps food processing companies improve operational efficiency and reduce product recall risk through automated food analysis. The BakerGo from ImagoAI offers this technology in the form of a portable benchtop camera. Just put a sample of food on [...]
Thermal profiling equipment is a key tool to know how heat transfer equipment, such as ovens, dryers, proofers or freezers, operate. It doesn't really matter what type of product you make, or if you have a small or large operation. What really matters is that you are sure that your heat transfer equipment provides [...]
Egg washes are frequently used in bakeries to add a finishing-touch glaze to breads, pies, pastries and more. However, from rising egg prices to an increase of vegan products, many are searching for reliable egg wash substitutes. What kind of replacements are there? Like all ingredients, it depends on what functionality you're looking for [...]
Oven Humidity What is Oven Humidity? Oven humidity is an important variable in baking operations. Along with time, temperature and air flow (in convection ovens), it is used to better control the baking step. The temperature in an oven is higher than the boiling point of water (212°F or 100°C at sea [...]
Egg Also known as liquid eggs or egg powder What is an Egg? The egg is an essential components of the human diet. It can be boiled, fried or as used as an essential components of many foods and baked products. In addition to improving the nutritional value, eggs provide unique benefits [...]
Cinnamon What is Cinnamon? Cinnamon is a spice or flavoring derived from the inner bark of several different trees within the genus Cinnamomum. Commercial food manufacturers use it in powder, stick, and oil forms in sweet and savory foods. Kinds used in baking include: Vietnamese Indonesian or Java Chinese Encapsulated cinnamon [...]
Fermentation What is Fermentation? Fermentation is an anaerobic biological process that converts sugars and starches into simpler substances. In baking, it causes yeast and bacteria to convert sugars into carbon dioxide, among other things. This is what causes the dough to rise. Besides dough, fermentation is also used for the production of: [...]
