11 06, 2015


Egg Also known as liquid eggs or egg powder What is an Egg? The egg is an essential components of the human diet. It can be boiled, fried or as used as an essential components of many foods and baked products. In addition to improving the nutritional value, eggs provide unique benefits [...]

10 06, 2015


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 [...]

10 06, 2015


Bases, like sodium bicarbonate, are chemical substances which react with acids to neutralize them. Bases What are bases? Bases are chemical substances which react with acids to neutralize them. The terms ‘base’ and ‘alkali’ are often used interchangeably, although not accurately. While both substances can neutralize acids, alkalis are a special [...]

10 06, 2015


Sweeteners What are Sweeteners? Sweeteners are carbohydrates are characterized by their sweet taste. The most common ones in baking are mono and disaccharides. These ingredients are essential components of baked goods. They are added to yeast-leavened products, as well as to chemically-leavened sweet goods like batter cakes and cookies. Although, then they [...]

10 06, 2015

Reducing Sugar

Reducing Sugar What is Reducing Sugar? Reducing sugars aid in browning by reacting with proteins during baking. They are carbohydrates containing a terminal aldehyde or ketone group which can undergo oxidation reactions. By reacting with free amino groups in amino acids, peptides and proteins, reducing sugars can form unique compounds essential for the desirable [...]

10 06, 2015


Protein What is Protein? Proteins are essential components of the human diet. They are found in skin, hair and muscle and all body tissues. A protein is made up of peptide building blocks with various combinations of 20 amino acids which determine proteins functionality and their nutritional value.1 Commercially, proteins are differentiated [...]

10 06, 2015


Glucose Also known as dextrose or corn sugar What is Glucose? Glucose and dextrose are the same chemical, alpha-D-glucopyranose, which is a simple sugar. This sugar has a clean pleasant sweet taste, but is not quite as sweet as the table sugar sucrose. It is important in baking for sweetening as well [...]

9 06, 2015


Milk What is Milk? Milk is a nutrient-rich white fluid secreted from the mammary glands of female mammals. In baking, it moistens batter or dough, and adds protein, color and flavor to baked goods.1 The most common form of milk in baking is non-fat dry milk (NFDM), which is dehydrated skim milk. [...]

7 06, 2015

Condensed Milk

Condensed Milk Also known as sweetened condensed milk What is Condensed Milk? Condensed milk is a value-added dairy product made from the partial evaporation of water from pasteurized milk. It is a thick, creamy and viscous fluid and is an essential component of:1 Chocolate toppings Milk fudge Key lime pie [...]

7 06, 2015

Cane Sugar

Cane Sugar What is Cane Sugar? Cane sugar is a highly refined sugar derived from sugar cane plant. It is a familiar sweetener in beverages, foods and bakery products. This form of sugar is commercially available in two forms: Liquid Granular Origin The evolution of this form of sugar has [...]


Go to Top