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 [...]
If there’s one thing we love discussing, it’s pizza. Pineapple or no pineapple? Do calzones count? Who has the best pie? But if you look beyond all the toppings, cheese and sauce, it really all comes down to crust. And that’s where bakers come in. It's no secret the pizza industry is the place to be right [...]
There’s a relationship between the time spent in the oven and the moisture of your product. This relationship is best illustrated with what’s known in the industry as thermal profiling, or the S Curve. Here’s the break down: The product goes into the oven. As the oven goes through it’s mechanisms of convection, conduction and [...]
Egg Wash Substitute What is an Egg Wash Substitute? An egg wash substitute is a fluid preparation containing one or more ingredients designed to replace an egg wash for glazing bread, pies and pastry items. It can be formulated to fully or partially replace eggs depending on the type of finished application. [...]
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 [...]
Direct Gas Fired Oven What is a Direct Gas Fired Oven? A direct gas fired oven (DGF oven) is a direct radiant baking unit. The energy source is placed inside the baking chamber and, depending on the fuel used, direct-fired ovens may use gas (e.g., natural gas, propane, butane, liquid petroleum gas), [...]
Oven What is an Oven? An oven is an enclosed cavity or tunnel where dough or batter is surrounded by a hot environment and becomes baked and transformed into bread, cookies, or other products.1 In order to bake the products, ovens use energy generation sources, like the combustion of fuels such as [...]
Pizza What is Pizza? Pizza is a one of the most widely consumed savory bakery products in the world. It is a type of flatbread commonly topped with tomato sauce and cheese. Today, it's become an extremely convenient food product, with sales of over $37 billion annually just in the US alone.1 [...]
When you score bread, it helps visually and with crust development. Bread scoring is one of those little parts of baking that’s actually hugely important. Just by the way you slice the top of a loaf before baking, you alter the: Visual Appeal Scoring is a way we help identify types of bread—like how [...]
Maillard Reaction Also Known As Browning What is the Maillard Reaction? The Maillard reaction, also known as carbonyl-amine reaction, is a non-enzymatic browning (NEB) reaction that produces desirable colors and flavors in baked products and other thermally-processed foods. Maillard reaction takes place when sugar and protein containing formulations are subjected to heat [...]
