Baking Bread: A Guide to Product Development Bread is one of the most commonly consumed baked goods in the world. It is an integral part of the human diet, remaining a pillar of food types for centuries. In its most basic form, bread is the baked product of a dough made from flour, [...]
Food production involves a lot of moving parts. I mean that literally! If you manufacture or produce food or baked goods on a large scale you know that the right equipment is what helps you move your products from start to finish. At IBIE, I caught up with Andreas Hofman, Commercial Director of the [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
