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 [...]
Do you have issues trying to prevent mold on your product? Or maybe some of your baked products later have a small amount of water gathered? Water activity is one of the biggest reasons why breads and pastries have fast mold growth. So on today’s podcast Richard Charpentier and Dr. Lin answer your mold [...]
At BAKERpedia, we hear a lot of questions from bakers. And like most questions, we find that a lot of other people are wondering the same thing. That’s why we spend time each week answering questions on social media and our forum. A few questions keep coming up. So in this episode, Dr. Lin [...]
Then here's the ingredient you need to put in. Pre-gelatinized rice flour! You'll find it most often in gluten-free baking, low-volume bread, batters and frostings. When do you use pre-gelatinized rice flour? It works well for: Thickening Binding Increasing water absorption Reducing water activity How does it work? Due to it’s production process, pre-gelatinized rice flour instantly [...]
Bread has been a staple food in many cultures for ages. It is easy to make, cheap and filling. From French baguettes to naan, ciabattas and American sandwich bread, the types of bread, baking methods, leavening agents and bread cultures are endless. While bread remains a cultural cornerstone and staple food, its manufacturing process [...]
Oven What is an Oven? An oven is an enclosed cavity or tunnel where dough or batter is surrounded by a hot environment and becomes baked and transformed into bread, cookies, or other products.1 In order to bake the products, ovens use energy generation sources, like the combustion of fuels such as [...]
Masa Also known as Corn Flour What is Masa? Masa is a dough made from ground corn that has been cooked in alkali. The wet masa dough is dried and ground, resulting in corn masa flour or masa harina. Masa is a staple food for many Latin Americans including individuals of Mexican [...]
Calcium Silicate helps dough absorb water without lumps. Calcium Silicate What is Calcium Silicate? Calcium silicate is an inorganic substance that can exist in different forms: CaSiO3 or Ca2SiO4. It is described as a very fine, white or off-white powder with low bulk density and high physical water absorption. It [...]
The relative humidity impacts the quality and texture of baked goods. Relative Humidity Also Known As Dew Point, Moist Air, Hygrometer, Psychrometric Chart What is Relative Humidity? Relative humidity (RH) is a measure of how much water vapor is in the air, usually expressed as a percentage. It is the [...]
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 [...]
