Being a skilled baker is a continuous process of refining your craft. It starts by mastering new techniques, comprehending the science behind it, or learning the skills to keep up with emerging trends. That’s why the team at BAKERpedia shares information: to empower, inspire change and improve food manufacturing processes. So how did we [...]
Baking Keto: A Guide to Product Development The demand for low-carb, high-protein keto products has skyrocketed in recent years, and bakeries are now looking to capitalize on this trend. Baking keto on a large scale, however, poses its own set of challenges and requires a deep understanding of ingredients and techniques. In order [...]
Sponsored by Enzyme Innovation. Developing products for the healthy food market has become so much more than adjusting fat or sugar levels. The rising demand for high protein, high fiber, plant-based, egg-free, or gluten-free baked goods is causing bakers to rethink whole formulas and find new functional, nutritional ingredients. A Master Baker and innovative [...]
Are you looking forward to attending the IBIE Baking Expo this year? Come see my QuickBITES talk about the keto bakery trend and how it will affect the future of food. Here's a little sneak peek at what I'll be discussing. In 2020 alone, the keto market was valued at 10 billion dollars. Meanwhile, [...]
Benexia brings innovation to IBIE with a new flour alternative for keto and healthy baking: chia flour, high in fiber and protein, to supply ‘innovation with nutrition’ to healthier baking while meeting specific dietary trends for today’s consumer. This September at IBIE, Benexia, the global expert and producer in exclusively chia ingredients, will be [...]
There’s no shortage of new ideas and markets popping up in the food and baking industry. The question is, which ones will still be thriving in the years to come? To give a fresh and informed perspective on the industry, your BAKED in Science host Mark Floerke brings on guest Jerry Smiley. No stranger [...]
If you’re not familiar with resistant starch, you should be! This power-house ingredient is a unique and interesting form of starch with many applications and benefits. It’s a type of dietary fiber that’s resistant to degradation and digestion. In baked goods, it boosts nutrition and adds functionality as well.In this episode of BAKED in Science [...]
Erythritol Also known as erythrol, erythrite, erythoglucin What is Erythritol? Erythritol is a low-calorie keto sweetener commonly used to sweeten beverages, yogurts, custards, and baked goods. It has a sweetening potency is around 60% that of sucrose1 Commercially available as a crystalline white powder, erythritol is a sugar alcohol that has a [...]
Plant-based Protein What is Plant-based Protein? Plant-based proteins are isolated or concentrated proteins obtained from plant sources such as seeds, nuts and grains. They are developed to meet consumers need for healthy, ethical and sustainable diets1 In baking, plant-based proteins are used for their nutritional value and functional benefits in bread, muffins, [...]
Keto Bread What is keto bread? Keto bread is a staple food formulated for individuals following the strict low-carb ketogenic diet. This bread cannot contain cereal flours such as wheat, so a viscoelastic dough is very unlikely to obtain under this scenario. It is made by replacing traditional wheat flour with low-carbohydrate [...]
