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' [...]
Chorleywood Baking Process What is the Chorleywood Baking Process? The Chorleywood Baking Process (CBP) is a no-time dough system combined with an enclosed high-speed mixer that is used in large-scale production of yeast-leavened bakery products such as white pan bread and buns. The aim of the CBP is to modify the dough [...]
Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) Also known as diacetyl tartaric acid esters of mono- and diglycerides of fatty acids What is DATEM? Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, or simply DATEM, is an emulsifier used in breadmaking to strengthen the dough structure so [...]
Ethoxylated Mono and Diglycerides Also known as EMG, EDG, or PEG 20 mono- and diglycerides What are Ethoxylated Mono and Diglycerides? Ethoxylated mono and diglycerides (EMGS and EDGs) are non-ionic emulsifiers used in the baking industry to improve the volume of bread and enhance aeration during the mixing of cake batters. EMG [...]
Dough Conditioners Also known as dough improvers or strengtheners What are Dough Conditioners? Dough conditioners are ingredients that improve dough processing, as well as the overall quality of baked products in high-speed production environments. They are available as concentrates or dry mixes. Most often, they're found in no time dough/straight dough systems. [...]
Sodium Stearoyl Lactylate (SSL) What is Sodium Stearoyl Lactylate (SSL)? SSL is a versatile emulsifier used in bread, buns and other bakery products as a dough strengthener and crumb softener. Due to its ionic and nonpolar nature, it is able to interact with gluten proteins promoting their aggregation. Its nonpolar portion allows it [...]
Enzyme What is an Enzyme? An enzyme is a protein catalyst that makes chemical changes in biological systems. Various categories are used in baked goods, beverages, dairy, beer, glucose syrups, starch and other food products.1 In bakery systems, enzymes act as: Dough conditioners Fermentation enhancers Anti-staling agents This enables bakers to remove [...]
Dough Conditioner Ingredients What are Dough Conditioner Ingredients? Dough conditioners are natural or chemical-origin ingredients that are used in baking formulations. They can improve flour baking performance and produce high-quality baked goods with extended shelf-life while maintaining consistent production processes. The major groups of dough conditioner ingredients are: Enzymes Emulsifiers (dough strengtheners [...]
Hamburger Bun What are Hamburger Buns? A hamburger bun is a round, risen bread designed specifically to hold a hamburger patty and the accompanying toppings. The hamburger bun, when sliced in half, makes hamburgers and sandwiches portable and easy foods to eat. Compared to bread, they are: High in sugar High in [...]
Xylanase Also known as hemicellulases, arabinoxylanase or fiber-degrading enzymes What is Xylanase? Xylanase is one type of hydrolytic enzymes which targets arabinoxylan fibers naturally present in cereal flours, both refined and whole grain. It has been heavily used in the breadmaking industry over the last few decades. Especially, in the production of [...]
