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 [...]
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 [...]
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 [...]
Flour is at the heart of so many baked goods, so it’s no surprise that wheat is a passionate subject for many bakers and food professionals. For Claudia Carter, that passion has not only driven her career, but inspired her to share it with the next generation. In this episode of BAKED in Science, [...]
Fortified Flour What is Fortified Flour? Fortified flour is a regular flour that contains added micronutrients to improve its nutritional quality. It contains added nutrients that may not occur naturally in the grain.1 This is different from enriched flour, where nutrients that are lost during wheat grain processing are added back. In [...]
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 [...]
Looking for easy access to affordable, online certified bakery training courses? Here's a solution to train your employees in the bakery. BAKERpedia has a series of paid courses that go in-depth into the science of baking, training you to tackle all the essential ingredients and processes. We’ve designed a number of learning paths for specific [...]
What's one of the products we get the most questions about? Buns. The simple hamburger bun has many uses and demands these days. So what’s the secret to a perfect hamburger bun? Here are a few places to get started: Fermentation: Hamburger buns made with prior fermentation have a cleaner cut, better quality, improved flavor and [...]
The need for sustainable and eco-conscious food businesses has never been more clear. Food production alone is currently responsible for 26% of greenhouse gases, up 8% since 1990. Consumers have been taking action to do their part—65% in fact look for products to help them live a more sustainable life and 54% try to [...]
Cultured wheat is a powerful ingredient for any baker's toolbox. Here is a strong preservative that is natural, allowing you to have a solid shelf life without chemicals like sorbates or benzoates. Here’s why you should bake with cultured wheat: Texture-building Anti-staling Fights bacteria, yeast and molds Natural! How does preserve products? Wheat flour is [...]
