Let's dive into one of the most popular and versatile staples of baking: xanthan gum. Since the 1960s, bakers have been using it as an humectant, texture enhancer and viscosity builder. These days, it's a hot ingredient for gluten free baking! It makes a great partial substitute for wheat flour. Xanthan gum can improve gluten-free [...]
Mono and Diglycerides Replacement What is Mono and Diglycerides Replacement? Mono and diglycerides replacement means the the substitution of traditional emulsifiers in dough and batter systems, such as: Glycerol monostearate (GMS) Monoglyceride derivatives (DATEM, ethoxylated monoglyceride, succinyl monoglyceride, PGME) Such traditional emulsifiers can be properly replaced by using combinations such as: Enzymes [...]
Egg washes are frequently used in bakeries to add a finishing-touch glaze to breads, pies, pastries and more. However, from rising egg prices to an increase of vegan products, many are searching for reliable egg wash substitutes. What kind of replacements are there? Like all ingredients, it depends on what functionality you're looking for [...]
Gluten-free Flours Also known as gluten-free blends What are Gluten-free Flours? Gluten-free flours or blends are dry mixes that can replace or substitute gluten in bakery products such as bread, pizza, cookies, pasta or cakes. They rely on a proper balance of components that resemble as much as possible the functionality and [...]
Alginates What are Alginates? Alginates are natural polysaccharides derived from marine brown algae. They have unique properties which make them a valuable component of many applications. In foods and bakery formulations, they are used to: Stabilize dispersions Increase viscosity Form gels Improve their overall texture Origin Alginates were [...]
Methylcellulose What is Methylcellulose? Methylcellulose (MC) is a food gum. A derivative of cellulose, it is a non-digestible fiber and non-allergenic. A distinct property of MC is its ability to form gels at high temperatures and reversing to a viscous liquid upon cooling. It's used in a wide range of baked goods [...]
Agar Also known as Agar-Agar and Gelosa What is Agar? Agar is the dried colloidal polysaccharide extract of certain marine algae which finds use in the food industry for its ability to gel and hold water. A powdered form can be odorless or have a slight odor and is usually white or pale [...]
Pectin What is Pectin? Pectin is a substance found in plant cell walls that is commonly used as a food ingredient. It helps foods gel and stabilize. In baking, pectin is a polysaccharide that is used as a fat and/or sugar replacer to create lower calorie foods and bakery jams. [...]
Emulsifier Alternative What is an Emulsifier Alternative? An emulsifier alternative is a dough strengthener or crumb softener, usually originated from enzymes, plant protein and/or hydrocolloids. They can be used partially or totally to replace traditional emulsifiers and function the same way for a clean label. Examples of emulsifier alternatives are: Transglutaminase Plant [...]
Gums Also Known as Hydrocolloids What are Gums? Gums, or hydrocolloids, are hydrophilic, non-starchy carbohydrate polymers. They are used in food and bakery products as viscosity enhancers and gelling agents and to impart desirable textural and sensory properties. They can serve as dietary fiber ingredients, as well as extend shelf life due to [...]
