5 02, 2021

BAKERin

BAKERpedia Influencers These professional bakers are ready to inspire innovation and educate! Working with BAKERpedia, our BAKERin team has years of experience and insight to pass on. You can expect them to deliver all kinds of fresh new baking content including videos, Q&A's, tutorials and more! Learn all about the BAKERin program and [...]

24 12, 2019

Allulose

Allulose What is Allulose? Allulose is a novel reduced-calorie sweetener for the food and beverage industry. It is a ketohexose monosaccharide with the scientific name D-ribo-hexulose, or just D-psicose. It is about 70% as sweet as sucrose. It provides only 10% as many calories as sucrose (0.4 calories per gram).1,2 [...]

23 10, 2019

Alpha-cyclodextrin

Alpha-cyclodextrin Also known as alpha-dextrin (α-CD) or alpha-cycloamylose What is Alpha-cyclodextrin? Alpha-cyclodextrin has emulsifying and stabilizing properties. It can also eliminate undesirable compounds. In the food industry, alpha dextrins are used for: Stabilizing oil-in-water emulsions Controlling the solubility and dispersibility of un-mixable liquids Masking odors and unwanted flavors Stabilizing and protecting compounds [...]

3 07, 2015

Cheesecake

Cheesecake Also known as tarta de queso What is Cheesecake? Cheesecake is a unique type of cake that is made with a custard type filling as the batter and a cookie or short dough as the base or side crust. The custard is typically made with sweetened cheese curds, eggs, milk, sugar, [...]

12 06, 2015

Sugar

Sugar Also Known as Sucrose What is Sugar? Sugars are nutritive carbohydrates used by the baking industry to add sweetness, flavor, fermentable solids. They perform key functions in doughs and batters that improve the overall quality of the finished products. Sugar has traditionally meant table sugar or sucrose. The U.S. definition of [...]

10 06, 2015

Sweeteners

Sweeteners What are Sweeteners? Sweeteners are carbohydrates are characterized by their sweet taste. The most common ones in baking are mono and disaccharides. These ingredients are essential components of baked goods. They are added to yeast-leavened products, as well as to chemically-leavened sweet goods like batter cakes and cookies. Although, then they [...]

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