Prior to this year’s Baking Expo, I mentioned that I was excited to see plenty of innovative bakery solutions. Well, I can say that the show certainly did not disappoint. At IBIE, I had the chance to speak to Paul Bakus, President, and Jaina Wald, Vice President of Marketing at Puratos North America to [...]
The quality, flavor and ultimate success of your fermented breads begins with sourdough starters, or preferments. Although making a starter is simple enough, there is a complex side to sourdough technology. Sourdough (also known as levain) leavens bakery products as a clean label leavening solution for wheat and rye bread, Panettone, Colomba, Pandoro, different brioches, [...]
Leavening Agent What is Leavening Agent? A leavening agent is an ingredient whose main function is the production, inclusion, and entrapment of gas (air or CO2) in a dough or batter. One obvious function of leavening agents is the expansion of dough or batter to produce a volume increase which improves product [...]
Donuts are a classic bakery treat that seem to be a forever favorite. Ranging from simple to deliciously complex, they are a space for innovation and creativity. And while producing fried dough may seem simple enough, donuts do come with their fair share of unique challenges. So here to circle up the truth about [...]
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 [...]
If you’re looking to add a splash of flavor to your breads, especially sourdough, rye flour is a great option. But did you know it bakes differently than wheat flour? It’s because of the protein! Rye is high in in gliadin, which is the flowey protein that helps make up gluten. However, there's no glutenin, the elastic part. [...]
Panettone What is Panettone? Panettone is a type of Italian yeast-leavened cake commonly consumed at Christmas time. It has a characteristic sweet rich flavor and unique crust and crumb texture.1 Panettone can be found in two main varieties:1 Fruit confit Chocolate Origin The earliest written mention of panettone is [...]
English Muffins Also known as muffin splits or breakfast muffins What are English Muffins? English muffins are a round, light colored, flat yeast-leavened bread. They are commonly consumed at breakfast, often as a part of egg benedict. They are characterized by chewy texture with light air pockets and bland flavor.1 Raisins, cranberry, [...]
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. [...]
Have you ever wondered how sourdough flavors can differ so much, even when the same ingredients are used? This is because sourdough starters differ in microbiology, depending on the culture used. And depending on the culture, the final taste and aroma will change. The sourdough library is a place to collect and study these differences. There's a [...]
