1 11, 2021

Silicon Dioxide

Silicon Dioxide Also known as synthetic amorphous silica (SAS) What is Silicon Dioxide? Silicon dioxide is a food additive with many functional attributes. It is used as an anticaking agent, coloring and flavor adjunct and antifoaming agent in many foods and  bakery products.1 Typically found as a white amorphous powder or granules, [...]

30 08, 2021

Enhance Taste and Crumb Color with Non-diastatic Malt

Sometimes, things just need a little…boost. If you’re looking for ways to make your bread product’s taste, crumb color or aroma pop, look into non-diastatic malt. It is extracted from barley using the following steps: Sprouting (malting) Germination Kilned/roasting Milling How is it different than regular malt? It comes down to the enzyme content or [...]

23 07, 2021

5 Tips for Baking with Natural Flavors

Food products have been improved by added flavors since before the 18th century. They enhance or impart a pleasing taste that persists throughout the product's shelf-life. However, flavor compounds are highly volatile, especially when baking with natural flavors. So treating them properly is key to extracting a full and lasting impact. Flavors used in [...]

2 07, 2020

Poppy Seeds

Poppy Seeds What are Poppy Seeds? Poppy seeds are small, oval shaped, nutritious oilseeds obtained from the opium poppy (Papaver somniferum L)  capsule. Their pleasant nutty taste and aroma make them suitable for baked goods such as bread rolls, cakes, cookies and biscuits.1 Several varieties of poppy seeds are known such as [...]

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