Snickerdoodle Also known as cinnamon butter cookies What is a Snickerdoodle? Snickerdoodle, or cinnamon butter cookies, are drop cookies which are characterized by having a cracked surface and can be crunchy or soft depending on the baking time, thickness and shape they are given before baking. If the spooned or scooped soft [...]
If you’ve upgraded to a new oven, have you thought about how it will affect bake times? Running thermal profiles is the most reliable method for objectively adjusting the baking time and establishing the optimum bake temperature for different baked goods when using the oven for multiple products. High-speed ovens may not be as [...]
While your products are busy baking in the oven, they need available moisture, or humidity in the air. Without it, heat isn’t transferred to the product so starch gelatinization and other reactions can't take place, and moisture migration can't happen properly. That's why it's crucial to control oven humidity. Factors that influence it are: Oven Load: Humidity [...]
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 [...]
Glass Transition What is Glass Transition? Glass transition (Tg) is a physical property of food polymers. It is the temperature range where food polymers undergo a phase change from rigid/glassy to soft. Food polymers can be proteins, starch and non-starch polysaccharides, including cellulose, glucans and arabinoxylans. In summary, glass transition is a [...]
Potato Starch What is Potato Starch? Potato starch is a fine, white powdery substance derived from potatoes. Similar to other starches, it is commonly used to thicken, gel, texturize and increase crispiness in baked goods. It is also used in clear soup, confections, fillings, and so on. Properties such as high water-binding [...]
When do you use pre-gelatinized rice flour? In baking formulas, it is helps with: Viscosity control Texture control Thickening Bulking One super useful application for this ingredient? Gluten-free baking! Rice flour is naturally without gluten, and gluten-free products need a thickening agent to make up for the lack of gluten proteins. What makes it difference than just [...]
At 60°C (140°F) to 70°C (158°F). Why does this matter? Let’s back up a bit. Starch makes up to 75% of wheat flour. When starch granules absorb water, they increase viscosity. This activity, called starch gelatinization, takes place when the product is in the oven. A closer look Before baking, starch is crystalline and shows birefringence. As the [...]
Oven Temperature What is Oven Temperature? Oven temperature is one of the key baking parameters. It can be measured, modified, and controlled in order to influence process conditions directly, thereby affecting a product’s final characteristics. Heat in transferred from the oven to the baked good by the following mechanisms, depending on the type [...]
Thermal Profiling for Baking How is a Thermal Profiling Used in Baking? Thermal profiling is a baking process for optimization and control. Baking involves many stages such as proofing, baking and freezing operations. This tool allows bakers to read and analyze the change in temperature within a product while it goes through [...]
