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 [...]
Let’s talk sweeteners for a minute. You want one that has a distinct flavor and favorable color. Oh yeah, it be great if it’s healthy and possibly clean label! These days there are plenty of options of sweetness. But if you relate to the description above, brown rice syrup may be a good choice for you. [...]
Sugar-free Baking What is Sugar-free Baking? Sugar-free baking involves replacing sucrose with low calorie or calorie-free sweeteners referred to as sugar substitutes. These substances have a very intense, sweet taste. So, they are used in very small amounts to replace sugar and are often used with bulking agents. Sweeteners currently [...]
Batter Mixing What is Batter Mixing? Batter mixing is a process in which basic cake ingredients are mixed to form a smooth, aerated and semi-fluid mass that can be poured or deposited into pans. Batter mixing is quite different from dough mixing. This is because the water, fat, sugar and egg levels [...]
Maltodextrins What is are Maltodextrins? Maltodextrins are products of partial hydrolysis of starch. They are used as: Bulking agents Carriers for flavors Sweetness reducers ‘Gram by gram’ sugar/fat replacers They are classified based on their dextrose equivalents (DE) which range from 3-20. The higher the DE, the more extensive is the hydrolysis [...]
Polyols in Baking What are Polyols in Baking? Polyols, also known as sugar alcohols or polyalcohols, are alternative ‘bulk’ sweeteners that can be used in the production of low calorie sweet goods and yeast-leavened bakery products. Polyols commonly used in the bakery include:1 Hydrogenated monosaccharides (Sorbitol, mannitol xylitol) Hydrogenated disaccharides (Isomalt, maltitol, [...]
Liquid Ingredients Formulation What is Liquid Ingredients Formulation? Liquid ingredients formulation is a process bakers perform on a daily basis in anticipation of material shortages. In some situations, where dry or liquid ingredients run out, production managers face the situation of keeping up with the production schedule by switching to alternative forms [...]
To help combat the growing childhood obesity challenge, the UK sugar reduction program challenges all sectors of the food and drinks industry to reduce overall sugar across a range of products by at least 20% before 2020. The guidance suggests "reducing sugar levels in products, reducing portion size, or shifting purchasing towards lower sugar alternatives."We [...]
Free Downloads Find more free downloads at the BAKER Academy. If you use the material, please reference BAKERpedia. Download Pizza and Flatbread Presentations Download Multigrain Bread Presentations Download Clean Label Bread Presentations Download the Dummies' [...]
