With a new month come new baking questions from our commercial baking community, Baking Industry Professionals. This month, one of our noteworthy topics was how to choose the best yeast for frozen dough and frozen croissant production. For those who aren’t familiar with the process, frozen dough refers to dough pieces that have been [...]
Par-baked Dough Also known as partially baked dough What is Par-baked Dough? Par-baked dough is a dough that is partially baked. It can be stored frozen or at room temperature under a modified atmosphere to prolong its shelf life for future consumption. Par-baked products are baked to the point of crumb [...]
The food and baking industry is facing new challenges and requests from the consumer, but they are not without solutions. To give your customers quality products with the customization and specifications they want, let the expert developers at Lallemand Baking Solutions help. Built on the core ingredient technology of enzymes, bacteria, yeasts and fermentates, [...]
Scones Also known as quick bread or American-style biscuits What are Scones? Scones are a type of quick bread made with chemically-leavened dough. Baking powder is the preferred leavening agent, and they are usually enriched with eggs, milk, dairy fat and sugar. Inclusions such as fruit, nuts or chocolate are often included. [...]
A micro-encapsulated leavening system is now an essential ingredient in shelf stable frozen and refrigerated dough and cake batter formulations. They are designed to release the leaveners into the system in response to triggers such as temperature or moisture. A few you’ll find in baking are: Baking powder Baking soda Fumaric acid Vinegar powder [...]
More and more consumers like to do their own baking. Or at least part of it. So it's no surprise that frozen dough is one of the fastest growing bakery segments. But if you make dough that's frozen, there will need to be some specific adjustments to make. Ingredients in frozen dough Flour: should be strong with high [...]
If you work with frozen or refrigerated dough or batter, you are probably familiar with encapsulated baking powder. And for good reason! The ability to release chemical leavening systems on demand is a game changer for products that sit and thaw for long periods of time. What all does encapsulated baking powder do? Provide consistent leavening following [...]
Chemically-leavened Frozen Goods What are Chemically-leavened Frozen Goods? Chemically-leavened frozen goods are intermediate bakery products that instead of being baked after mixing and forming, undergo freezing or blast freezing. This is to extend their shelf-life and provide stability to key functional ingredients, allowing them to be shipped to distant markets. They encompass [...]
Trehalose What is Trehalose? Trehalose is a carbohydrate ingredient used in baking, beverages, chocolates and other food formulations. The molecule is made up of two glucose units and does not participate in Maillard or caramelization reactions. Its anti-staling properties, thermal stabilization of wheat proteins and beneficial impact on bread yeast make it [...]
Transglutaminase What is Transglutaminase? Transglutaminase is a naturally occurring enzyme found in plants, animals, and bacteria. It catalyzes cross linking reactions between wheat and other proteins. In weak gluten or gluten-free systems it is used to increase volume and improve the structure of bread. In frozen dough, it increases dough stability and [...]
