24 05, 2023

Choosing the Optimal Yeast for Frozen Croissant Production

With a new month come new baking questions from our commercial baking community, Baking Industry Professionals. This month, one of our noteworthy topics was how to choose the best yeast for frozen dough and frozen croissant production. For those who aren’t familiar with the process, frozen dough refers to dough pieces that have been [...]

15 11, 2022

Clean Label Fermentation

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 [...]

3 08, 2021

How to Improve Your Pizza Crust Production

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 [...]

28 04, 2020

The Science Behind Bread Staling

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 [...]

2 03, 2020

Amylase: The Group of Enzymes that Improve Shelf Life

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. [...]

17 06, 2019

3 Things to Expect with Dough Conditioners

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 [...]

26 03, 2019


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 [...]

21 08, 2018

DATEM Replacement

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 [...]

23 05, 2017

Pitching a Loaf Podcast: S1E6 Having Eyes in the Oven

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? [...]


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