Enzymes, made up of proteins found in all living organisms, act as biological catalysts that facilitate chemical reactions. For the baking industry, they are amazing processing aids used in high-speed bakeries. While most dough conditioners are currently not accepted as clean label options, enzymes represent an alternative that is widely accepted by consumer groups. Given the right conditions of pH, time, [...]
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Flour: Lively and Complex Cookies, crackers, noodles, tortillas, cakes, buns, sandwich breads, flat bread, wafers, baguettes, and so on…. No matter the finished product, all bakery products come in an infinite variety of shapes, sizes, composition, texture, tenderness, colors, and tastes. Because their recipes are relatively simple, their quality depends greatly on the properties of [...]
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No one likes to deal with mold. That’s why bakers work so hard to stop it before it shows up. But sometimes it’s about working smarter instead of harder. Mold is an opportunistic living microorganism that feeds on organic matter. It can live in almost any ecosystem or environment. So here are some ways to keep ahead [...]
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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 [...]
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Did you know that taste is one of the top factors consumer look at when buying food? They are looking for a big flavor punch that creates a tasteful experience. However, they are also looking for natural baked goods. An ingredient can do both? Onions! Not only are they packed with flavor, but they flavor food [...]
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IFC Solutions is a manufacturer, distributor and contract blender of high quality specialty ingredients and processing aids serving the food, confectionery, cosmetic, personal care and nutraceutical industries. Products for the baking industry include: COLOREZE™ Food Colors (available in Powders, Liquids, and Pastes) FD&C Dyes and Lakes Mineral Pigments Natural Dyes and Pigments Certified Organic [...]
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Sometimes, things just need a little…boost. If you’re looking for ways to make your bread product’s taste, crumb color or aroma pop, look into non-diastatic malt. It is extracted from barley using the following steps: Sprouting (malting) Germination Kilned/roasting Milling How is it different than regular malt? It comes down to the enzyme content or activity. [...]
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The cooling process allows the bread loaf to reach optimum slicing temperature and achieve moisture equilibration between the crumb and the crust. However, sealing in visible moisture condensation on the packaging is not a desirable way to ship product. Thermal profiling data is the solution for validating optimum cooling lines performance in the bakery. [...]
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These surfactants are the go-to emulsifier for commercial baking. Mono and Diglycerides are glycerol molecules with one or two fatty acids attached via interesterification. The result is a multi-functional ingredient. What do they do in baked goods? Improve loaf volume Create a softer crumb Extend textural shelf-life of cakes and bread Optimize aeration of cake [...]
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Reliable icing or frosting is key to the shelf life and desirability of baked goods. The shelf life must be as good as whatever is underneath it, and its appearance must remain appetizing and intact. If you are trying to improve the nutritional profile to address the health trend, it can be even more [...]
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https://zoomessence.com About ZoomEssence® ZoomEssence is a pioneer in the utilization of physics and sensory science to drive flavor innovation for food and beverage brands. Our scientists and flavor experts are reimagining the most efficient way to deliver the WOW of amazing aroma and taste. The physics behind our patented, low-temperature encapsulated [...]
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Food Ingredient Automation. We Set the Standard. As the only global provider focused solely on the food industry, Shick Esteve provides the latest in ingredient automation solutions and process design. Our expertise includes automation of bulk, minor/micro, liquid ingredients and process design. Quality, robust ingredient automation. Unmatched service and exceptional value that create enduring [...]
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You want to make a clean-label product. But you also need reliable loaf volume, fine crumb structure and dough extensibility. You need a DATEM replacement. Thankfully, food scientists are making that an easier ask than it used to be. Replacements are on the market that can mimic the effects of DATEM, but are sourced from clean-label [...]
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Update from SHIFT20 Plant protein in food and baking has been building steam. It’s appealing for consumers who care about their health, the welfare of animals, the environment, and sustainability. Now, new innovations and products are making them even more mainstream. According to a 2018 survey, around 70% of individuals surveyed indicated that protein [...]
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Update from SHIFT20 The annual IFT (Institute of Food Technologists) trade show moving completely online is just one sign of a shift happening in the food and baking industry. The virtual conference focused on other shifts the industry is seeing—formulations, packaging, technology, food safety, consumer tastes and everything in between—and how to adapt and [...]
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Update from SHIFT20 Where is the culture and technology of food safety headed? The FDA released their New Era of Smarter Food Safety Blueprint on July 13th. At the virtual SHIFT20 show hosted by the Institute of Food Technologists (IFT), FDA Deputy Commissioner for Food Policy and Response Frank Yiannas outlined the vision behind [...]
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Let's dive into the science of cultured wheat for a minute. Thanks to fermentation, an ordinary wheat takes on extraordinary powers, becoming a natural mold inhibitor and shelf life extender! So here are three ways science makes this form of wheat awesome: 1. Fermentation Cultured wheat is flour that’s been fermented with Propionibacterium freudenreichii, usually found in cheese and milk production. [...]
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Showcasing your brand to bakers and food producers doesn't have to be limited to trade shows and conferences. Effectively marketing and advertising to the baking industry means getting out in front digitally. It’s no secret that customers are spending time online. So what are ways to cut through the digital noise and reach your [...]
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Oats may be popular for their milk at the moment. So why should you bake with oat hull fiber? There’s more than one reason! One is that it can add some key functionality to your formula. It also has excellent adhesive, absorbent and textural qualities. Some of the functional benefits: Improve shelf life Retain more moisture Replace [...]
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The proofing step is often seen as an invariable operation which is inherently reliable by itself. This statement cannot be more inaccurate. The proofer operation relies on several factors to successfully provide the intended effect on the dough. Inside the proofer, the dough is expected to expand several times its initial size, develop flavors [...]
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Baking gluten-free can be a challenge. Especially for cookies. They easily turn out dry and crumbly, even with gluten! But it is possible to bake a delicious gluten-free cookie. You’ll just need to add a few extra ingredients. What works well in gluten-free cookies? Protein: Dairy, soy, egg, and pulse protein can help make up for [...]
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What's the difference? It’s all in the milling! It depends on the amount of bran left in the rye flour after processing. The more bran, the darker the flour. However, more than the color changes. Darker rye will have more nutrients from the bran. It will also have a slightly harder time with gluten formation. [...]
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I started my business FlaxSnax in hopes of fighting heart disease after losing my husband very young to a heart attack. I wanted to make a difference in the baking world, because, well, I’m four generations in the food business and first generation in the U.S. Even my great grandparents were bakers in Poland [...]
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Fluctuating temperatures, humidity and bacterial counts have always been the highest risks for quality and hygiene in the production of baked goods. But there is a way to control these factors to improve your product and process with this bakery system. The ARTISAN 4.0 system by the Artisan Management Group (AMG) is a group [...]
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There are a lot of emulsifiers out there. All have their different strengths and shortcomings. But what our industry needs now is a clean label one—lecithin. It’s a widely used emulsifier in the baking industry and it's a versatile one. Your lecithin source matters Lecithin is found naturally in many foods, with the most [...]
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Why do you add acids to baked goods? For chemical leavening, right? Well, that’s not all they are good for. Look at fumaric acid. With this ingredient, a little goes a long way. This is an acid with a high acidification power and neutralization value of 145. This means you can use less of [...]
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The vegan trend may have started off small, but it’s a force to be reckoned with these days. For bakers, it means replacing key functional ingredients. However, it’s also an opportunity for innovation and powerful solutions. So what do you need to know about it? Our first guest to weigh in is Mark Floerke, [...]
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You’ve probably noticed, but healthy foods are all the rage these days. So, if you want to start baking with healthier alternatives, start with learning how your new ingredients are going to act in formulas. Let’s take a look at spelt This is a highly nutritious ancient grain (so double points for trending foods). [...]
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Also known as enzyme-resistant starch, resistant starch is the part of starch that resists digestion (hence the name). But it’s also classified as a dietary fiber that comes with a whole list of health benefits. Nutritional benefits include: Improved glycemic index Controlled insulin responses Gut health Reduced blood glucose spikes after a meal What [...]
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Freshness is one of the biggest challenges in baked goods. The trick is keeping products tasting good over a long shelf life, especially if you have a clean label. But why do baked goods go stale in the first place? And what role can enzymes play in this process to save the day? To [...]
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