21 01, 2019

Lactic Acid

Lactic Acid What is Lactic Acid? Lactic acid is one of the most widely distributed acids in nature. It is a natural, weak,  organic acid associated with milk. The acid is odorless and has a mild taste which does not compromise or mask other flavors. In fact, it enhances them. It is [...]

11 12, 2018

BAKED in Science S2E22: BAKERpedia Questions Answered by Dr. Lin and Dr. Debi

Every day we get questions on the BAKERpedia website. With over a thousand visits a day from people all over the world, it’s no surprise! When it comes to the commercial baking industry, there’s a lot of processes and ingredients that have to be just right so the product comes out perfect and delicious—and [...]

9 06, 2015

Potassium Sorbate

Potassium Sorbate Also known as sorbic acid potassium salt What is Potassium Sorbate? Potassium sorbate (K-sorbate) is a food preservative commonly used in the baking industry to prevent mold, yeast, and microbes. It is often used in cakes and icings, beverage syrups, cheese, dried fruits, margarine, pie fillings, wine, etc. at concentrations [...]

7 06, 2015

Cultured Wheat

Cultured Wheat What is Cultured Wheat? Cultured wheat is a natural, clean label mold inhibitor and antimicrobial agent. It can be used in yeasted and chemically-leavened products such as breads, buns and cakes. It lowers dough or batter pH It does this by the inhibitory bacteriocin peptides produced by bacteria present in [...]

7 06, 2015

Sodium Benzoate

Sodium Benzoate Also known as benzoate of soda What is Sodium Benzoate? Sodium benzoate is a common food preservative and a mold inhibitor. It is most effective in low acid foods and beverages and baked goods such as breads, cakes, pies, tortillas and many others.1 Benefits of sodium benzoate include its activity [...]

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