Preferments are an essential part of the breadbaking process, impacting key attributes and development. To optimize your preferment, and final product, you'll need to understand how preferments work, and the role pH and TTA plays in them. Preferment is the general term for the sponge or brew step that is used at the start [...]
Risograph What is a Risograph? The risograph is a yeast activity testing instrument that studies dough development and gas release during a proofing process. It measures the production of gas by yeast during fermentation and the maximum height reached by dough while recording the total gas released during proofing. The risograph helps [...]
SDmatic Also known as as starch damage measurement/analysis What is SDmatic? The SDmatic is a tool for measuring the content of damaged starch in flour (refined or whole grain) or starch samples. It is a key test for bakeries interested in controlling the level of starch damage and its impact on baking [...]
Frozen Dough Also known as freezing What is Frozen Dough? Frozen dough is regular dough pieces which have undergone freezing and frozen storage prior to proofing and baking steps. It is one of the fastest growing segments in the baking industry. This trend is driven by consumers' appetite for convenience and ability [...]
Damaged Starch What is Damaged Starch? Damage starch is a valuable parameter for assessing the quality of flours used in breads, cookies and other baked products. It refers to the portion of kernel starch that has been physically broken or fragmented during wheat milling.1 The amount of damaged starch in flour is [...]
