6 06, 2019

Egg Wash Substitute

Egg Wash Substitute What is an Egg Wash Substitute? An egg wash substitute is a fluid preparation containing one or more ingredients designed to replace an egg wash for glazing bread, pies and pastry items. It can be formulated to fully or partially replace eggs depending on the type of finished application. [...]

5 04, 2019

Yeast Donuts

Yeast Donuts Also known as yeast-raised or fermented doughnuts What are Yeast Donuts? Yeast donuts are fried bakery products that are yeast-leavened, unlike traditional donuts that are chemically-leavened with baking powder and made with a cake batter. The unique characteristics of donuts are their traditional ring shape and the method of frying [...]

21 01, 2019

Cupcakes

Cupcakes What are Cupcakes? Cupcakes are small, tasty snack cakes that are favored for their portability and portion-control. They are batter cakes baked in a cup-shaped foil or temperature resistant paper.1 A cupcake can be prepared from a variety of formulations and can be decorated with cream and icings. Its composition is [...]

23 03, 2016

Lemon Cake

Lemon Cake What is Lemon Cake? Lemon cake is a dense, flavorful and very popular cake. Lemon is used to provide its unique flavor to a variety of cakes, including bundt, angel food or white cakes. However, lemon cake commonly refers to loaf cake with a tighter grain and more elastic crumb, [...]

11 06, 2015

Frosting

Frosting Also known as Icing What is Frosting? Frosting is a sweet topping that accompanies many baked goods, especially desserts. In its most basic form, frosting is the combination of sugar and some liquid such as water or milk, but there are hundreds of variations of frosting including blends of egg whites, [...]

10 06, 2015

Caramelization

Caramelization What is Caramelization? Caramelization is a complex group of reactions that take place when sugars, either dry or in concentrated aqueous solutions, are subjected to high temperatures to form unique brown colors and flavors in baked products and other food systems. Similar to Maillard reactions, caramelization is a distinct non-enzymatic browning [...]

9 06, 2015

Pea Protein

Pea Protein What is Pea Protein? Pea protein is a plant based ingredient that allows a baker to increase the protein content of breads and other baked goods. It is extracted in concentrated or isolated form from fine milled yellow pea flour. This creamy, white, water-soluble pulse powder has approximately 50% crude [...]

7 06, 2015

Powdered sugar

Powdered Sugar Also known as confectioner's sugar or icing sugar What is Powdered Sugar? Powdered sugar is a super fine free-flowing white sugar. It is used in sweet goods as well as in delicate desserts such as mousse, meringue and sweet cream fillings. This sugar has an amorphous structure and is available [...]

7 06, 2015

Acacia Gum

Acacia Gum  Also known as Arabic Gum What is Acacia Gum? Acacia gum or gum arabic is a food grade, naturally-derived gum used for its emulsifying and high-gloss properties. In baking, it: Acts as a stabilizer Has many clean-label attributes Is calorie-free, grown without pesticides, and both kosher and halal [...]

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