25 10, 2018

Bagel

Bagel What is Bagel? A bagel is a type of bread roll with a special O-ring shape. It is characterized by a shiny, tough crust and a chewy crumb. These features are the result of the bagel’s composition, its long retarding time and the dough boiling step prior to baking. Traditional style [...]

12 06, 2015

L-Cysteine

L-Cysteine What is L-Cysteine? L-Cysteine is an amino acid that serves as a building block of some proteins.  It is one of the most common reducing agents in baking, as well as in enriched beef flavors. In commercial baking, l-Cysteine offers many benefits:1 Gluten softening and dough relaxing Dough conditioning Reduced mixing [...]

12 06, 2015

High Gluten Wheat Flour

High Gluten Wheat Flour Also known as high-protein wheat flour What is High Gluten Wheat Flour? High gluten wheat flour is made from grinding U.S. hard red winter (HRW) and hard red spring (HRS) wheats to produce a finished product with 13.0–15.0% protein. This flour may also be produced from Canadian wheat, [...]

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