With a new month come new baking questions from our commercial baking community, Baking Industry Professionals. This month, one of our noteworthy topics was how to choose the best yeast for frozen dough and frozen croissant production. For those who aren’t familiar with the process, frozen dough refers to dough pieces that have been [...]
These days, there is more demand for sustainable and eco-conscious food businesses. Why? Well, considering that food production alone is currently responsible for 26% of greenhouse gasses, and that is up 8% since 1990. At IBIE, our team visited the Lallemand Baking booth to learn how they can help bakers and food manufacturers become [...]
Hear yeast! Hear yeast! The IBIE 2022 Baking Expo is coming around the bend! All jokes aside, as bakers we know that yeast is an essential ingredient for many baked goods. Baker's yeast comes in several forms, including compressed, dried or granular, cream or liquid, instant, encapsulated, and frozen. The type is chosen based [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE Bakers have a special knack of seeing opportunities instead of risks. It’s a gift that allows food to make an impact on the world, even if it just starts by helping one person. In this episode, your BAKED in Science host Mark Floerke interviews 81-year-old [...]
If you care about the quality of your batter or dough, then it makes sense you would want to care about the quality of your wheat flour. But what exactly makes a flour quality? Well, it all comes down to what you're baking, and what the desired result is. But first things first, you have to [...]
Pizza crust production is a hot space to be in the food production and baking industry. Large scale pizza production usually includes manufacturing frozen pizza dough, frozen par-baked pizza shells, and frozen fully topped par-baked pizza shells. More and more the production of shells and topped pizza shells is done on automated lines. Here [...]
Forever causing reactions in baking science, chemical leavening systems are essential to a number of baked goods. Typically made up of a food-grade base, a leavening acid, and an inert filler like starch, they must be blended at just the right ratio into your formula for success. Here to dive into the science of [...]
The food and baking industry is facing new challenges and requests from the consumer, but they are not without solutions. To give your customers quality products with the customization and specifications they want, let the expert developers at Lallemand Baking Solutions help. Built on the core ingredient technology of enzymes, bacteria, yeasts and fermentates, [...]
Maltase What is maltase? Maltase is one type of alpha-glucosidase enzymes that splits disaccharides like maltose into their constituent glucose units. Maltose itself cannot be used or metabolized by baker’s yeast cells. However, when broken down into its glucose components, the latter are quickly consumed by yeast and used for cell growth [...]
Keeping bread fresh and flavorful should be a top priority for any artisan or commercial baker. Aside from keeping customers happy, it’s also how you cut down on waste—of both bread and operational costs. So what’s the secret to keeping your bread soft and delicious? Understanding the factors that cause staling and hardness in [...]
