9 08, 2022

Discover Stress-free Dough Processing

This year’s IBIE Baking Expo will showcase plenty of dough processing solutions. For bakers, that’s great news because the concept of dough processing is constantly evolving, and continues to gain importance as bakers are trying to meet new consumer demands. Many of today’s dough processing technologies are utilized in pan bread and bun production. These can [...]

23 12, 2021

Release Agent

Release Agents What is a Release Agent? Release agents are substances that aid the removal of food products from their molding or packaging. In the baking industry, release agents help remove baked goods from baking pans, moulds, tins, trays, conveyor belts or packaging. The most commonly used release agents are lipids such [...]

1 11, 2021

Pumpernickel Bread

Pumpernickel Bread Also known as dark rye bread What is Pumpernickel Bread? Pumpernickel bread is one type of rye bread which is prepared with little or no wheat flour addition. Its name comes from the word “pumpernickel flour” which is a coarsely ground whole rye meal with a dark color. Pumpernickel bread [...]

18 12, 2020

3 Tips for Baking Bagels

There’s just something extra delicious about bagels. However, there may be some debate on which style is the best (are you in the New York or Montreal camp?). Although the shape stays the same, various styles are available based on: Texture Degree of chewiness Kilning Baking methods What ingredients are key in bagels? Like most bread [...]

28 09, 2020

Dough Processing

Dough Processing What is Dough Processing? Dough processing encompasses all high-speed bread-making operations between mixing and proofing. The concept of dough processing is evolving fast, and is gaining importance as bakers are trying to meet new consumer demands, such as clean label baked goods or industry innovation opportunities. Operations that can be [...]

30 04, 2020

White Pan Bread

White Pan Bread What is White Pan Bread? White pan bread is a yeast-leavened baked product made from white or refined flour. It is proofed and baked in a constraining pan to maintain a consistent loaf shape and size throughout processing. It is considered a lean bakery product and is the most [...]

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 [...]

8 05, 2019

Soft Pretzels

Soft Pretzels What are Soft Pretzels? Soft pretzels are bakery products that are characterized by their unique texture resembling a chewy bread. They are different from the snack-type pretzels (hard texture) given their much higher moisture content, larger size and dough processing conditions.1 Origin Legend has it that pretzels [...]

7 06, 2015

Dough Rounding

Dough rounding is used in commercial baking to produce ball-shaped pieces. Dough Rounding What is Dough Rounding? Dough rounding is the second step in the make-up stage after dough dividing. During rounding, the divided dough piece is shaped into a ball for easier handling, and in some cases, coated with [...]

7 06, 2015

Dough Conveying

Dough conveying with mechanical transfer system. Dough Conveying What is Dough Conveying?  Dough conveying is the transfer, flow, or movement of amounts of dough via conveying equipment. Dough can be transferred from one equipment to another by using conveying units. In large-scale bakery plants, the large masses of dough produced [...]

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