The journey of dough through a high-speed processing plant can be a long one. From mixing to panning, from baking to packaging, there are plenty of trouble points. While proper formulation and handling is key, you don't want to negate your efforts due to bumpy transportation. This is where release agents come in. They help remove baked [...]
Liquid Storage What is Liquid Storage? Liquid storage is an important unit operation in food processing. It encompasses storing liquid ingredients in safety vessels to protect them from microbial deterioration, dust particles and insects. Designing proper storage facilities should take into consideration factors such as the type of liquid to be stored [...]
Alpha-cyclodextrin Also known as alpha-dextrin (α-CD) or alpha-cycloamylose What is Alpha-cyclodextrin? Alpha-cyclodextrin has emulsifying and stabilizing properties. It can also eliminate undesirable compounds. In the food industry, alpha dextrins are used for: Stabilizing oil-in-water emulsions Controlling the solubility and dispersibility of un-mixable liquids Masking odors and unwanted flavors Stabilizing and protecting compounds [...]
Frying What is Frying? Frying is a thermal food process that is widely used in the production of snacks and bakery products. Similar to baking and extrusion, it is used to impart unique textures, flavors and aromas to a variety of foods. Products traditionally made by frying include: French fries Tortilla chips [...]
Fats Spec Sheet Also known as specifications for fats What is a Fats Spec Sheet? A fats spec sheet is a document which defines and communicates the technical requirements for fats and oils that bakery suppliers must comply with. Along with specifications for wheat flour, liquid whole eggs, or yeast, a spec [...]
It’s easy to have a love-hate relationship with oils. They are a fundamental part of formulas—from improving dough handling, to extending shelf life, to adding texture and flavor. But with low-fat, PHO-free products in demand, it can be a challenge to find one that gets the job done. One highly functional and versatile oil is palm oil. 5 [...]
Free Downloads Find more free downloads at the BAKER Academy. If you use the material, please reference BAKERpedia. Download Pizza and Flatbread Presentations Download Multigrain Bread Presentations Download Clean Label Bread Presentations Download the Dummies' [...]
Fat Also known as food lipids What is fat? Fat is a natural component of many animal- and plant-based foods. It provides bakery products with many desirable attributes such as flavor, tenderness, mouthfeel and nutrition.1 Some commonly used fats in baked goods are:2 Lard Shortening Oils Butter Clarified Butter Margarine Cocoa Butter [...]
Mono and Diglycerides What are Mono and Diglycerides? Mono and diglycerides are surfactants produced by interesterification of fats or oils with glycerol. They are the most commonly used emulsifiers in baked goods, where they perform the following functions:1 Improve loaf volume Create a softer crumb Extend textural shelf-life of buns, cakes and [...]
