The journey of dough through a high-speed processing plant can be a long one. From mixing to panning, from baking to packaging, there are plenty of trouble points. While proper formulation and handling is key, you don't want to negate your efforts due to bumpy transportation. This is where release agents come in. They help remove baked [...]
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 [...]
There are plenty of decorative icings/frostings on the market, but it’s hard to find one that can stand up to the heat. However, here is an emulsifying dietary fiber that creates a heat stable frosting or icing, while enabling the integration of healthy vegetable oils instead of hard fats, at the same time! CAVAMAX® W6 [...]
Fats Spec Sheet Also known as specifications for fats What is a Fats Spec Sheet? A fats spec sheet is a document which defines and communicates the technical requirements for fats and oils that bakery suppliers must comply with. Along with specifications for wheat flour, liquid whole eggs, or yeast, a spec [...]
Sorbitol What is Sorbitol? Sorbitol is a sugar alcohol that is manufactured from the glucose produced from cornstarch. It is often used as a sugar substitute in candies, baked goods, syrups and beverages. Sorbitol is roughly 60% as sweet as sucrose and has approximately 2.6 calories per gram1 It also occurs naturally [...]
