30 08, 2021

Enhance Taste and Crumb Color with Non-diastatic Malt

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 [...]

20 04, 2020

Imaging Technology for Safe, Efficient Food Production

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 [...]

3 10, 2017

Oven Humidity

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 [...]

11 06, 2015

Egg

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 [...]

7 06, 2015

Cinnamon

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 [...]

7 06, 2015

Fermentation

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: [...]

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