The gluten free market is becoming a key space for consumers and bakers. Now that it's a well established trend, there's improved ingredient technology making it easier to achieve quality taste, texture and shelf life. However, gluten free baking still comes with its share of difficulties and troubleshooting Gluten is a group storage protein [...]
The cooling process allows the bread loaf to reach optimum slicing temperature and achieve moisture equilibration between the crumb and the crust. However, sealing in visible moisture condensation on the packaging is not a desirable way to ship product. Thermal profiling data is the solution for validating optimum cooling lines performance in the bakery. [...]
Oats may be popular for their milk at the moment. So why should you bake with oat hull fiber? There’s more than one reason! One is that it can add some key functionality to your formula. It also has excellent adhesive, absorbent and textural qualities. However, it's also works as an excellent solution for fat [...]
Tapioca Flour Also known as tapioca starch What is Tapioca Flour? Tapioca flour is the starchy and fibrous food powder obtained from the roots of cassava plants after a wet and dry milling process. It is used in the manufacture of a wide range of products, including: Yeast-leavened (buns, artisan and pan [...]
Vacuum Cooling What is Vacuum Cooling? Vacuum cooling is a rapid and more efficient alternative to traditional atmospheric or ambient cooling. It is a relatively new technology based on reducing the difference between ambient atmospheric pressure and water vapor pressure in a product. By using a pump, the vacuum cooling system removes [...]
Take a close look at flour, and you’ll find a lot of valuable information there. Understanding the makeup of flour gives insight into baking factors such as protein, starch, and moisture. Another key aspect of flour science is analyzing it. Because types and even batches of flour can differ in composition. In this episode of [...]
Direct Gas Fired Oven What is a Direct Gas Fired Oven? A direct gas fired oven (DGF oven) is a direct radiant baking unit. The energy source is placed inside the baking chamber and, depending on the fuel used, direct-fired ovens may use gas (e.g., natural gas, propane, butane, liquid petroleum gas), [...]
Oven What is an Oven? An oven is an enclosed cavity or tunnel where dough or batter is surrounded by a hot environment and becomes baked and transformed into bread, cookies, or other products.1 In order to bake the products, ovens use energy generation sources, like the combustion of fuels such as [...]
Oven Humidity What is Oven Humidity? Oven humidity is an important variable in baking operations. Along with time, temperature and air flow (in convection ovens), it is used to better control the baking step. The temperature in an oven is higher than the boiling point of water (212°F or 100°C at sea [...]
When you measure relative humidity (RH), you're gauging the moisture in the air. The higher the RH%, the more moisture is out there. While you may be sick of humidity this time of year, it’s a very, very important part of baking. Done right, it works wonders on product consistently and quality. Why is it so important? [...]
