5 03, 2019

Have You Thermal Profiled Your Frozen Dough?

The frozen dough market is growing everyday and becoming more important for bakeries who offer “ready-to-proof” and “ready-to-bake” frozen dough for the production of a wide variety of products like par-baked, artisan bread and laminated products instead of baking from scratch. Freezing operations are key processes for frozen dough and frozen batter manufacturers. Freezing dough [...]

4 02, 2019

Packaging Temperature

Packaging Temperature What is Packaging Temperature? Packaging temperature is the optimum temperature of a baked product which has just been cooled and sliced and is ready for placement in a protective bag or container. This temperature point or range are designed to ensure proper moisture level to avoid condensation, thus ensuring safety [...]

31 01, 2019

Frozen Dough

Frozen Dough Also known as freezing What is Frozen Dough? Frozen dough is regular dough pieces which have undergone freezing and frozen storage prior to proofing and baking steps. It is one of the fastest growing segments in the baking industry. This trend is driven by consumers' appetite for convenience and ability [...]

30 07, 2018

Blast Freezing

Blast Freezing What is blast freezing? Blast freezing is a rapid or short time thermal preservation technology commonly used in bakery and other food applications to extend the product’s shelf life and maintain its safety, physicochemical stability and freshness. Blast freezers blow very cold air (typically at -30°C and -50°C and high [...]

5 08, 2014

Biscuits

Biscuits What are Biscuits? American biscuits are small quick bread rounds that can be either cakey and dense, or flaky and light. Traditionally, biscuits have been chemically leavened with baking soda or baking powder. Biscuit doughs are described as: Short Undeveloped Lacking extensibility; thus, their unique texture and inability to retain leavening [...]

10 12, 2012

Oxidizing Agents

Oxidizing Agents What are Oxidizing Agents? Oxidizing agents, or oxidizers, are used to improve the mixing and dividing properties of bread dough. They enhance gluten reformation, which helps control dough strength and elasticity. Used as dough conditioners, oxidizing agents are a necessity in the high-speed production of bread. Origin The [...]

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