Tucked away in the heel of Southern Italy lies the cozy little town of Altamura. This small village, like many Italian cities, is famous for a particular cuisine. Naples has Pizza, Sicily has Cannoli, but Altamura has the Altamura Bread. This bread is so renowned for its flavorful crust and soft, moist crumb that [...]
Preferments are an essential part of the breadbaking process, impacting key attributes and development. To optimize your preferment, and final product, you'll need to understand how preferments work, and the role pH and TTA plays in them. Preferment is the general term for the sponge or brew step that is used at the start [...]
If there’s anything we’ve learned over the last few years, it’s that baking with the usual wheat flour isn’t the only option. With the popularity of clean label, functional food and ancient grains, we’re getting better at expanding our horizons when it comes to grains and flours. One to try: barley A few highlights of this [...]
Flavors What are Flavors? Flavors are the entire range of sensations we perceive when we eat a food: taste, aroma, tactile and to some extent kinesthetic, temperature and pain sensations. Whether present naturally or added to baked goods, they are one of the largest single factors affecting our choice to purchase an [...]
What trends should you be paying attention to this year in the baking industry? Here are a few to keep on your radar. But before you can be truly successful with new products and processes, you’ll need a solid foundation in some of the important aspects of baking and key functional ingredients. So Dr. [...]
BAKER Campcast Prepare for the challenges of commercial baking and for bootcamp workshops from Dr. Lin Carson, CEO and Founder of BAKERpedia, and Dr. Jayne Bock, Technical Director at the Wheat Marketing Center. These two baking experts are teaming up to get your career and baking-knowledge in shape with hands-on training that will cover some [...]
Lactic Acid What is Lactic Acid? Lactic acid is one of the most widely distributed acids in nature. It is a natural, weak, organic acid associated with milk. The acid is odorless and has a mild taste which does not compromise or mask other flavors. In fact, it enhances them. It is [...]
Are low-FODMAP products the key to people eating bread again? If you aren’t familiar with the term, FODMAPs are fermentable short-chain carbohydrates that are hard to digest, triggering symptoms like bloating and discomfort. With over 15% of the Western world suffering from IBS, or wheat sensitivity, low-FODMAP foods tap into a huge market. There [...]
Bakers now have an easier way into the growing market of low-FODMAP baking, with a natural way to lower fructan levels in bread products. Baked goods that promote gut well-being are becoming more and more popular. And while gluten-free foods may be getting most of the spotlight, low-FODMAP food is making a name for [...]
A baguette is a great example of how a specific technique and formula can make a unique and tasty bread. It falls into the ever-popular artisan bread category, which means it isn't the easiest to make in bulk or on high speed lines. If you want to knock your baguettes out of the park, here are a few tips [...]
