SALE: $150 $75 PER COURSE THROUGH JUNE! Get up-certified with all 10 courses in 1/2 day for $750, this month only! Looking for easy access to affordable, online certified bakery training courses? Here's a solution to train your employees in the bakery. BAKERpedia has a series of paid courses that go in-depth [...]
There’s just something extra delicious about bagels. However, there may be some debate on which style is the best (are you in the New York or Montreal camp?). Although the shape stays the same, various styles are available based on: Texture Degree of chewiness Kilning Baking methods What ingredients are key in bagels? Like most bread [...]
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 [...]
Water Blending Systems What are Water Blending Systems? A water blending system is an integrated valve unit that combines streams of water connected through piping to produce a single liquid stream of desired temperature and/or volume that can be used in bakery operations such as dough mixing, flour hydration, liquid brew systems, [...]
What trends should you be paying attention to this year in the baking industry? Here are a few to keep on your radar. But before you can be truly successful with new products and processes, you’ll need a solid foundation in some of the important aspects of baking and key functional ingredients. So Dr. [...]
Thinking of formulating a new product? Or does a current one need some adjustment? Maybe you’re trying to substitute one ingredient for a gluten-free or fat-free one. For these questions and hundreds of other ones, the answer lies in the function of key ingredients. Dr. Lin Carson and Dr. Jayne Bock carry on their discussion [...]
Ingredient Handling What is Ingredient Handling? Ingredient handling is the set of operations and activities involved in the receipt, transport/conveying, storage, scaling and dosage of ingredients for the manufacture of bakery products. Ingredient handling in high-speed bakeries requires extensive use of equipment, automation, technology and energy to help reduce: Labor Operational errors [...]
Air and Water Quality What is Air and Water (A&W) quality? Air (atmospheric and pressurized) and water are essential components of any food processing facility. Air and water used in food manufacturing environments must be food-grade, and comply with the current sanitary regulations in terms of composition and safety so that they [...]
There's lots happening to your product and it's texture in the oven. It’s almost magical—runny batter and sticky dough go into the oven, and fluffy, crusty products come out. Thanks to science and technology, it's not a mystery how this happens or how to perfect it. Take Starch Gelatinization Or the reaction of starch getting baked, [...]
Pentosan helps absorb water in bread, slowing down staling. Pentosan What is a Pentosan? Pentosan is any polysaccharide composed of five carbon sugars called pentoses. They are found in grains, fruits, and legumes. Pentosans are used in the baking industry to increase water holding capacity of the flour in effect [...]
