26 07, 2021

Cultured Wheat: The Natural Preservative

Cultured wheat is a powerful ingredient for any baker's toolbox. Here is a strong preservative that is natural, allowing you to have a solid shelf life without chemicals like sorbates or benzoates. Here’s why you should bake with cultured wheat: Texture-building Anti-staling Fights bacteria, yeast and molds Natural! How does preserve products? Wheat flour is [...]

23 02, 2021

Get a Longer Shelf Life with Antimicrobial Packaging

There are a lot of things you should be paying attention to when it comes to extending your product's shelf life: water activity, acidity control, artificial preservatives and sanitation for starters. But looking for that extra leg up? You should definitely check out antimicrobial packaging. What are the benefits of antimicrobial packaging? Longer product shelf [...]

17 09, 2020

Antimicrobial Packaging

Antimicrobial Packaging What is Antimicrobial Packaging? Antimicrobial packaging (AP) is a relatively new packaging technology that focuses on extending the shelf life of highly perishable food products. It allows food processors to reduce dependence on mold inhibitors and chemical preservatives, as well as reduce refrigeration costs at certain stages within the supply [...]

21 08, 2020

How to Optimize Cooling Lines with Thermal Profiling

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. [...]

21 07, 2020

The Science Behind Cultured Wheat

Let's dive into the science of cultured wheat for a minute. Thanks to fermentation, an ordinary wheat takes on extraordinary powers, becoming a natural mold inhibitor and shelf life extender! So here are three ways science makes this form of wheat awesome: 1. Fermentation Cultured wheat is flour that’s been fermented with Propionibacterium freudenreichii, usually found in cheese and milk production. [...]

11 05, 2020

Oven 101: The S Curve

There’s a relationship between the time spent in the oven and the moisture of your product. This relationship is best illustrated with what’s known in the industry as thermal profiling, or the S Curve. Here’s the break down: The product goes into the oven. As the oven goes through it’s mechanisms of convection, conduction and [...]

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