2504, 2017

What Quality Controls do You Have in Your Bakery?

The oven is one critical control point for quality. Looking around the production floor of a bakery, there are many areas we can increase safety and quality for our products. Recent recalls for raw materials such as flour containing E. coli in both the US and Canada have been making headlines recently. As [...]

2404, 2017

The Perfect Score

When you score bread, it helps visually and with crust development. Bread scoring is one of those little parts of baking that’s actually hugely important.  Just by the way you slice the top of a loaf before baking, you alter the: Visual Appeal Scoring is a way we help identify types of bread—like how [...]

1804, 2017

An Alternative Way of Baking

Soybeans work as a great plant-based emulsifier alternative. As a baker and innovator, I think it’s important to push myself and try new things; to seek alternative ways to look at my products and ingredients. One way to do that, AND keep customers happy: Try an Emulsifier Alternative! Most emulsifiers used in the baking industry are [...]

1104, 2017

Protect your Buns!

Hamburger buns come in all shapes and sizes, but still need to be cooked properly. As the weather (hopefully) starts warming up, we start getting ready for backyard, BBQ nights. In the food industry, this means ramping up those summer-time food staples, like hamburger buns. For a product like the hamburger bun, you want [...]

604, 2017

Healthier Eating with Whole Grains

Using whole grains is a great way to add nutrition to your product. Everyone is always looking for ways to eat and be healthier. One option many food producers have been moving towards: whole grains. Whole grain foods such as breads, crackers, cookies, and cereal bars eaten as part of a healthy diet, [...]

404, 2017

Why Moisture Control Matters

Moisture in the air is measured by relative humidity. All that moisture floating around in your proofer has a purpose. Ideal amounts of it is what helps your product rise properly and prepare for the oven. However, measuring and controlling that moisture is what takes your baking to a whole other level. How [...]

2803, 2017

Propylene Glycol: Should it be in your baked goods?

Although helpful in dough, propylene glycol is being questioned. Propylene glycol is used as an anticaking agent, dough strengthener, emulsifier, flavor agent, solvent, humectant, stabilizer and thickener in food formulas. The FDA lists it as generally regarded as safe (GRAS). Suggesting the current maximum level for use in confections and frostings is 24%, [...]

2703, 2017

Keeping it Cool

Once we take our product out of the oven, it’s easy to mark off the process as done. But the next step is one of the most crucial: the cooling process. If you begin packaging your bread products before they reach the appropriate temperature some problems are: A warm and gummy crumb Bread that gums [...]

1603, 2017

Is Your Palm Oil Sustainable?

Palm oil is harvested from palm tree farms. Palm oil is found in over half of the products on supermarket shelves – from face cream to toothpaste, cleaning products and candles, to snack foods, cookies, frostings and breads. Unlike partially hydrogenated vegetable oil, palm oil does not contain trans fats. The refined oils [...]

1403, 2017

Replacing Eggs in Your Baked Goods

  The avian flu is a continuing concern and generates a point of uncertainty throughout the food industry. It brings up several questions that marketers and product developers have to ask: what is the benefit of eggs in our formulas? Are alternative ingredients available? How does the avian flu impact consumer perception, decision making, and [...]