5 03, 2018

Why You Should Bake Sprouted Grain Bread

One of the big challenges facing the baking industry right now is how to make bread appealing. From gluten-free to keto, many consumers are skipping the carbs for health reasons. It’s up to us to supply bread that has a high nutritional profile. One popular—and delicious—option is sprouted grain bread. The sprouting process unlocks nutrition from [...]

4 06, 2016

How Will the FDA’s Added Sugar Regulation Affect Your Bakery?

By Katie Jones Added sugars in baking Since its implementation in the 1990’s the FDA has been playing catch up with nutrition labeling in consumer packaged foods. The latest revisions to the nutritional labeling changes could cause confusion for the baking industry. The newest category to be added [...]

11 06, 2015

Flour Enrichment

Wheat flour is required by the FDA to be enriched with thiamin, riboflavin, niacin, folic acid, and iron. Flour Enrichment Also Known as Bleached, Enriched Wheat Flour What is Flour Enrichment? Flour enrichment is the addition of nutrients to white flour that are removed during milling. When wheat is milled, [...]

10 06, 2015

Sodium Reduction

Sodium Reduction Also Known as Sodium Replacement What is Sodium Reduction? Sodium reduction indicates that a food product has been formulated to contain 140 mg or less of sodium per serving. Bakery goods make up around 40% of sodium intake in the average diet.1 A diet with high levels of sodium can [...]

4 04, 2013

Organic Baking

Organic Baking Organic is a term used to describe foods grown without aid of genetic engineering or synthetic assistance, such as pesticides or fertilizers, and is void of further chemical processing and additives. For fruits and vegetables to be considered truly organic, the soil must not include chemical fertilizers or pesticides, and refrain from spraying protectant [...]


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