Our bakery forums keep growing, and the conversations keep flowing! So, we’re back with another hot topic from our commercial baking community page, Baking Industry Professionals. This month, it’s rusk! While this may be a British term for twice-baked bread, this baked good certainly isn’t limited to the United Kingdom. Rusk can be found [...]
Neotame What is Neotame? Neotame is a non-caloric artificial sweetener derived from Aspartame with a characteristic liquorice taste. It is used to substitute sucrose in low calorie products. Neotame is 7,000 - 13,000 times sweeter than sucrose, and 30 - 60 times sweeter than aspartame.1 Benefits of neotame include:1,2 High heat and [...]
Red Velvet Cake What is Red Velvet Cake? Red velvet cake is a delicious cake often covered with sweet cream cheese frosting. The name “Red Velvet” is a reflection of its characteristic deep red or burgundy color and its smooth texture.1 The recipe for red velvet cakes has won the hearts of [...]
Banana Bread What is Banana Bread? Banana bread is a very popular batter-based quick bread. As the name implies, quick breads are easy to make. They are leavened with baking powder and steam produced in the oven. Because there is no yeast, no fermentation time is necessary. Banana bread formulations are not [...]
Cinnamon Roll Also known as cinnamon bun, cinnamon swirl, cinnamon snail What is a Cinnamon Roll? A cinnamon roll is a sweet baked dough filled with a cinnamon-sugar filling. Made with a rich dough leavened with yeast, their characteristic form is due to rolling a dough sheet containing sweetened cinnamon filling.1 Common [...]
Glycerin Also known as glycerol, 1,2,3-Propanetriol What is Glycerin? Glycerin is a three-carbon chain molecule which has an alcohol group bound to each carbon. It is a sweet and viscous liquid used in bakery foods as a humectant, water activity reducer and crystallization modifier. In food chemistry, glycerin is the backbone of [...]
Chiffon Cake What is Chiffon Cake? A chiffon cake is a sweet baked good which combines a batter with a foam-type (sponge) cake. This type of cakes combine the richness of batter cakes such as high content of liquid whole eggs, fat and granulated sugar and the lightness and delicacy of angel [...]
Biscotti Also known as Cantucci What is Biscotti? Biscotti is a sliced cookie made from a long piece of dough that has been baked, cut into individual pieces and finally re-baked to obtain characteristic texture and low moisture. The cookie is long and finger shaped. The double baking dries out the dough, giving [...]
Glucono Delta-Lactone Also known as GDL or D-gluconic acid-δ-lactone What is Glucono Delta-Lactone (GDL)? Glucono delta lactone (GDL) is a natural organic acid that is part of chemical leavening systems. It reacts slowly but steadily with sodium bicarbonate and is fully activated by oven heat.1 It is also a key component in reduced [...]
Dicalcium Phosphate Dihydrate (DCPD) What is DCPD? Dicalcium phosphate dihydrate (DCPD), or CaHPO4·2H2O, is a leavening salt that transfers into an acid when it contacts water and heat. This allows its reaction with bases to produce gas in batter-based products, such as cakes or muffins. One of the characteristics of DCPD is [...]
