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 [...]

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