Today’s consumers want healthier products that are simple to understand and use more familiar ingredients. Consequently, clean label is a growing trend in the baking industry and doesn’t show any signs of slowing down. During the Baking Expo in September, I caught up with E.B. Russell, Business Development Manager, and Gideon Butler-Smith, Technical Service [...]
Pizza crust production is a hot space to be in the food production and baking industry. Large scale pizza production usually includes manufacturing frozen pizza dough, frozen par-baked pizza shells, and frozen fully topped par-baked pizza shells. More and more the production of shells and topped pizza shells is done on automated lines. Here [...]
The clean label trend is gaining serious traction with consumers and bakers around the world. Over 75% of respondents in a recent survey of 1,300 consumers in Europe, North America, and Asia showed a willingness to buy clean labelled products over others. An opportunity in clean labelled baking is seen as over 52% of [...]
Staling refers to the undesirable changes (other than microbial spoilage) that take place between the time bread is baked and consumed. Understanding the different aspects of staling and the factors that affect them can help bakers make better decisions about their formulas, ingredients, processes, and packaging. Aspects of Staling Crumb firming is caused by [...]
Enzymes are the champion of natural solutions for dough improvers. Different types, or groups, have different functions, however. Today, we’re going to take a look at Amylase. What’s Amylase? It’s a family of starch-degrading enzymes that work together to improve fermentation and extend shelf life. A few of its functions are: Provide fermentable and reducing sugars. [...]
Since their modern form’s arrival to the baking industry in the 1950s, dough conditioners have helped us make better, more reliable dough and products. They cover a pretty wide range of ingredients, from strengtheners to improvers. No matter which ones (or combination of ones) you use, they should be accomplishing three main targets for you. Consistent outcome [...]
Transglutaminase What is Transglutaminase? Transglutaminase is a naturally occurring enzyme found in plants, animals, and bacteria. It catalyzes cross linking reactions between wheat and other proteins. In weak gluten or gluten-free systems it is used to increase volume and improve the structure of bread. In frozen dough, it increases dough stability and [...]
DATEM Replacement What is a DATEM replacement? Consumers are now more than ever seeking clean label baked products. To combat this challenge, the industry has identified and/or developed other alternatives that can completely replace DATEM in bread production while yielding similar results such as improved loaf volume, fine crumb structure, and dough [...]
Do you know what’s happening in your oven? You should, your bakery could be doing a lot better. That’s the lesson one baker shares with Dr. Lin Carson and David Deblauwe on today’s show. For years, their large-scale bakery had been experiencing 10-15% waste in bread products. Now, they have it down to 2%. How? [...]
Free Downloads Find more free downloads at the BAKER Academy. If you use the material, please reference BAKERpedia. Download Pizza and Flatbread Presentations Download Multigrain Bread Presentations Download Clean Label Bread Presentations Download the Dummies' [...]
