23 07, 2021

5 Tips for Baking with Natural Flavors

Food products have been improved by added flavors since before the 18th century. They enhance or impart a pleasing taste that persists throughout the product's shelf-life. However, flavor compounds are highly volatile, especially when baking with natural flavors. So treating them properly is key to extracting a full and lasting impact. Flavors used in [...]

20 11, 2018

Clean Label Bread

Clean Label Bread What is Clean Label Bread? Clean label bread means baking with simple, trusted, wholesome ingredients that are familiar to the consumer. It is a fast-growing trend, especially the younger generations who are looking for original, healthier and simpler products. This is creating a long-lasting customer adherence.1 Clean label breadmaking [...]

26 06, 2018

Clean Label Cake

Clean Label Cake What is a Clean Label Cake? A clean label cake is labeled with fewer, recognizable ingredients. So, alternatives must be found for artificial preservatives, flavors, colors, or sweeteners when make these cakes.1 Types of cakes that have been commercialized as clean label include: Batter-based cakes like layer, chocolate, Devil’s Food, [...]

7 11, 2017

Should We be Concerned About Enzymes? 

Traditionally made breads undergoing a long fermentation allowed enough time for naturally occurring enzymes in wheat flour to break down the starches into sugars. With today’s faster pace and higher demand for bread many commercial bakeries utilize the catalytic power of enzymes to improve the texture of bread and extend shelf life. Enzymes can be [...]

28 03, 2016

Natural Colors

Natural Colors  What are Natural Colors? Natural colors are food additives derived from natural sources and are used to dye foods and beverages.  Also called exempt colors, these pigments are safe for consumption according the the FDA. They come from a variety of sources, such as: Fruits Vegetables Seeds Leaves Minerals [...]

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