31 01, 2022

Clean Label Baking without Chemical Emulsifiers

Brought to you by Lallemand Baking. Health-conscious consumers define clean label products as products containing recognizable natural ingredients. These products are expected to be minimally processed and free of chemical ingredients such as emulsifiers, preservatives, artificial flavors and colors, among others. Chemical emulsifiers are generally used in baking to provide dough strength, by improving [...]

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 [...]

21 09, 2020

Why Should You Replace Eggs in Baking?

Well, for quite a few reasons, actually. Reasons to replace eggs include: Economics: considerable fluctuations in global egg supply and pricing Health concerns: cholesterol content, avian influenza outbreaks, etc. Lifestyle: vegan/vegetarian diets Shelf-life and handling: egg products have a limited shelf-life and can lead to HACCP issues Allergen: egg is considered a top allergen in the U.S., creating a [...]

27 07, 2020

How To Find and Bake With a DATEM Replacement

You want to make a clean-label product. But you also need reliable loaf volume, fine crumb structure and dough extensibility. You need a DATEM replacement. Thankfully, food scientists are making that an easier ask than it used to be. Replacements are on the market that can mimic the effects of DATEM, but are sourced from clean-label [...]

29 05, 2020

Mono and Diglycerides Replacement

Mono and Diglycerides Replacement What is Mono and Diglycerides Replacement? Mono and diglycerides replacement means the the substitution of traditional emulsifiers in dough and batter systems, such as: Glycerol monostearate (GMS) Monoglyceride derivatives (DATEM, ethoxylated monoglyceride, succinyl monoglyceride, PGME) Such traditional emulsifiers can be properly replaced by using combinations such as: Enzymes [...]

28 04, 2020

The Science Behind Bread Staling

Brought to you by Lallemand Baking. Staling refers to the undesirable changes (other than microbial spoilage) that take place between the time bread is baked and consumed. Understanding the different aspects of staling and the factors that affect them can help bakers make better decisions about their formulas, ingredients, processes, and packaging. Aspects of [...]

23 10, 2019

Alpha-cyclodextrin

Alpha-cyclodextrin Also known as alpha-dextrin (α-CD) or alpha-cycloamylose What is Alpha-cyclodextrin? Alpha-cyclodextrin has emulsifying and stabilizing properties. It can also eliminate undesirable compounds. In the food industry, alpha dextrins are used for: Stabilizing oil-in-water emulsions Controlling the solubility and dispersibility of un-mixable liquids Masking odors and unwanted flavors Stabilizing and protecting compounds [...]

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