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. [...]

3 08, 2020

Packaging

Packaging What is Packaging? Packaging is a combination of technological processes to enclose and protect finished food products to preserve and transport them. The main purpose is to maintain the integrity and sensorial properties of the food by protecting it from microbiological spoilage and staling.1 Failure to recognize its importance can have [...]

29 04, 2020

Vacuum Cooling

Vacuum Cooling What is Vacuum Cooling? Vacuum cooling is a rapid and more efficient alternative to traditional atmospheric or ambient cooling. It is a relatively new technology based on reducing the difference between ambient atmospheric pressure and water vapor pressure in a product. By using a pump, the vacuum cooling system removes [...]

28 04, 2020

The Science Behind Bread Staling

Brought to you by Lallemand Baking. Staling refers to the undesirable changes (other than microbial spoilage) that take place between the time bread is baked and consumed. Understanding the different aspects of staling and the factors that affect them can help bakers make better decisions about their formulas, ingredients, processes, and packaging. Aspects of [...]

13 04, 2020

Preventing Listeria in Food Production

There’s a lot of pathogens and bacteria that can be passed on though food. One particularly big one in the food industry is Listeria, a gram positive, non-spore-forming motile foodborne pathogen. It can be especially present in ready-to-eat food production. How can you control listeria  in your food production? 1. Prevention of re-contamination: Contamination with it after [...]

26 06, 2019

Get a Technological Edge at PROCESS EXPO 2019

Brought to you by the Food Processing Suppliers Association In the baking industry, there’s a clear focus on ingredients and formulas. And while these are crucial aspects, processing equipment and technologies can be just as important. Without efficient production lines that take advantage of the latest technology, you’re missing out on changes to improve the [...]

28 05, 2019

Bakery Consumer Trends: Craft, Ethical Lifestyle and Transparency

What story does your food tell? Consumers today are looking for more than just personal substance from their bakery products. They want to know about the ingredients, process and company behind the food. When it comes to the bigger picture of bakery, pastry and chocolate products, there are a few things that customers value [...]

24 05, 2019

How Baked Goods Rely on the Science of Shelf Life

Bread has been a staple food in many cultures for ages. It is easy to make, cheap and filling. From French baguettes to naan, ciabattas and American sandwich bread, the types of bread, baking methods, leavening agents and bread cultures are endless. While bread remains a cultural cornerstone and staple food, its manufacturing process [...]

15 04, 2019

Bread Processing

Bread Processing Also known as bread manufacture process What is Bread Processing? Traditionally, the term “bread processing” was used by high-speed bakers to assess the contribution of moulding or makeup stages of dough to the manufacture of bread. Today, it’s a broader term describing the overall manufacturing process of breads and buns. [...]

8 02, 2019

Packaging Equipment

Packaging Equipment What is Packaging Equipment? Packaging equipment is a vital component of bakery operations. In high speed bakeries, they are used for bagging and wrapping baked goods mostly in polyethylene bags. Customer preference for quick/easy opening and reclosing of the package has greatly influenced the development of closure systems for bread, [...]

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