30 04, 2021

Tangzhong Method

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 [...]

25 01, 2019

No Time 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 [...]

24 12, 2018

Fermentation: A Clean Label Solution

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, [...]

24 10, 2017

The Food Industry is Trying to Kill You

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 [...]

9 05, 2016

The Science of Mixing

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 [...]

16 06, 2015

Aged Flour

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. [...]

10 06, 2015


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 [...]


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