6 05, 2022

The Technology of Sourdough Starters

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, and [...]

30 11, 2021

Leavening Agent

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 [...]

26 07, 2021

Cultured Wheat: The Natural Preservative

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 [...]

9 03, 2021

Panettone

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 [...]

21 10, 2020

English Muffins

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, [...]

21 07, 2020

The Science Behind Cultured Wheat

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. [...]

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