Tangzhong Method What is the Tangzhong Method? The tangzhong method is an Asian technique for making yeast-leavened baked goods characterized by a highly resilient and fresh crumb and subsequently a slower staling rate. Also known as water roux, tang zhong or just tangzhong, the method consists of pre-mixing and cooking part of [...]
Are your customers asking for bread with more aroma and a cleaner label? We have noticed this trend of going back to sponge and dough systems for many bakeries. True, it can be challenging to use this system. It takes up space and time, and there are change-over constraints. What are the advantages of the Sponge and Dough [...]
No Time Dough Also known as rapid dough processing or short time dough system What is No Time Dough? No time dough is a one-step breadmaking process where all dry ingredients are mixed slowly prior to adding water. Unlike other common dough systems where fermentation lasts for a couple of hours, this [...]
When you allow fermentation to take place in dough, you give the gluten adequate hydration and relaxation. In addition, it gives time for enzymes and yeast to work, which results in amazing taste, texture, volume, color and aroma. What makes these changes more relevant today? These things happen naturally, taking the place of dough conditioners and such, [...]
I don't know if you've noticed, but sourdough bread is a big deal right now. It's flying off the shelves, and it's the focus of the industry. There are a few reasons behind this: Artisan bread is high in demand Sourdough is ideal for clean label The fermentation process allows for a lot of creativity and uniqueness. [...]
How many of you have heard that bread contains an ingredient also used to make yoga mats? When rumors about food additives and preservatives start circulating, consumers don’t often check the science or FDA guidelines for verification. More and more, consumers are educating themselves using the internet and peer-to-peer discussions on food ingredients. Those of [...]
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 [...]
By Richard Junge BAKERpedia put together the sold out teaching seminar “The Science of Mixing,” held at the Wheat Marketing Center, Portland OR. It talked about the fundamentals of hydration, mixing, and the requirements for a good mix. Bakery Concepts President Ken Schwenger, who provides innovative equipment for the Baking and Food Industries, demonstrated the [...]
Aged Flour Also known as matured flour or unbleached flour What is Aged Flour? Aged flour, often called unbleached flour, is aged and bleached naturally by oxygen in the air. It is more golden in color, generally more expensive and may not have the consistency in baking qualities that bleached flour does. [...]
Poolish Also known as Pâte fermentée, liquid pre-ferment or liquid sponge What is Poolish? Poolish is a highly fluid yeast-cultured dough. It’s a type of pre-ferment traditionally used in the production of French bakery products. A Poolish resembles a sponge for the sponge and dough system. The difference is Poolish is fermented [...]
