Artisan bread is gaining popularity with the increasing health-based claims over conventional bread. In addition, the clean label, authenticity, and sensorial creativity are boosting this trend even further. To make sure you're baking a quality and consistent product, make sure you're using the correct kind of flour, and paying attention to the quality. Hard [...]
The gluten-free market holds a substantial share in the bakery market, with an expected cumulative growth of about 10% until 2025. From bread to cake and everything in between, there is room for innovation in the market. Producing a quality and consistent gluten-free product hinges on the ingredients used. The replacement solutions available today [...]
If you care about the quality of your batter or dough, then it makes sense you would want to care about the quality of your wheat flour. But what exactly makes a flour quality? Well, it all comes down to what you're baking, and what the desired result is. But first things first, you have to [...]
The quality, flavor and ultimate success of your fermented breads begins with sourdough starters, or preferments. Although making a starter is simple enough, there is a complex side to sourdough technology. Sourdough (also known as levain) leavens bakery products as a clean label leavening solution for wheat and rye bread, Panettone, Colomba, Pandoro, different brioches, [...]
Wheat flour constitutes over 50% of bread formulas and about 25% of cake formulas. So controlling the quality of this key ingredient is essential. It's quality related to breadmaking performance is usually determined by: Protein content: Protein quantity in the wheat kernel is mainly dependent on cultivar, soil type, soil nutrients and crop climate [...]
Making dough may seem simple enough, but there are a lot of complex things happening at once. And the dough and flour have a lot to say. So it's important to really know what's going on if you want consistent quality and control in your product. Especially if you’re developing a new one. Analysis [...]
You have probably heard us mention water absorption more than once. That’s because it’s such an important piece in dough production, no matter what you’re baking. Water absorption influences parameters in baking and bread such as: Loaf volume Fracture stress of bread crumb Bread yield Machinability Proofing Final products attributes Shelf life How does water absorption work? [...]
The alveograph is a pretty unique tool. It blows a piece of dough into a balloon, and then records its properties before it bursts and deflates. This helps assess the baking performance of flour in the production of bread, noodles, and tortillas, among other things. Bakers use this data to gain understanding of fluctuations in [...]
Flour Quality What is Flour Quality? Flour quality encompasses all measurable or quantifiable parameters that are related to wheat or any cereal flour used to produce baked goods, snacks and many other products. In the baking industry, flour quality is evaluated on a daily basis, both at laboratory and production line level. [...]
Quality Control for Baking Ingredients What is Quality Control for Baking Ingredients? Commercial or high-speed bakeries rely on advanced processing technology and high-quality ingredients to consistently deliver delicious and nutritious baked goods to their customers. Quality control for ingredients and raw materials is an essential part of food safety and quality management [...]
