2102, 2017

The Best Week in Baking: BakingTECH

We hope you'll join BAKERpedia at BakingTECH this year! We can't wait to mingle with leaders of the industry and attend all the breakout sessions. Be sure to stop in for the industry panel discussion I'll be leading on 2/28 at 9:55 a.m. Come say hello to us at the BAKERpedia Table, #712! BAKERpedia is [...]

1302, 2017

Whip Cakes, Stabilize Foams and Replace Fats

PEGs are a perfect fit for emulsifying cake batter. Polyglycerol Esters, or PGEs, are emulsifiers - one of the more versatile ones available. With an HLB varying from 3 to 14, they can act as a water-in-oil or oil-in-water emulsifier. It all depends on the degree of esterification. Here are some ways you [...]

1002, 2017

Sustaining the Chocolate Supply

A farmer working on his cocoa farm. Chocolate. What if it ceased to exist? This was the question in 1998 when stakeholders in the cocoa industry met to discuss the future of cocoa – the main ingredient in chocolate.1 Attendees realized the risks facing the cocoa sector were broad and included not just [...]

702, 2017

Going Organic?

The key with organic baking is finding the right substitutes. Organic products start with organic ingredients. But not just any organic ingredients -- they must be certified by the USDA National Organic Program (NOP), grown and processed with organic farming methods, and grown without synthetic pesticides, bio-engineered genes, petroleum-based fertilizers or sewage sludge-based fertilizers. [...]

3101, 2017

Oven 101: The S Curve

Bread slices illustrating the time/temperature S-Curve.2 There’s a relationship between the time spent in the oven and the moisture of your product. This relationship is best illustrated with what’s known in the industry as thermal profiling, or the S Curve. Here’s the break down: The product goes into the oven. As the oven [...]

2301, 2017

Are You a Baker Looking to Bake GMO Free?

Searching for ways to bake without GMO ingredients? The  federal GMO labeling bill S.764  passed in 2016 requires mandatory disclosure of foods and beverages containing bioengineered ingredients.4 Expected implementation will occur 2 years after extensive review by the USDA to determines what ingredients will need the new GMO designation. Expect GMO labeled products [...]

1701, 2017

Know the Flow of your Product

Viscosity is way to measure the thickness of your dough or batter. Viscosity is one of those words that gets thrown around a lot, but doesn’t always get looked at closely. The quick definition is “the thickness or resistance to flow of a fluid,” or how thinly your batter or glaze spreads. Well that’s [...]

1001, 2017

Looking for Natural Mold Inhibitors?

There are natural ingredients to add that will slow mold growth. If you want to put an end to mold naturally, there are two ways to go about it. One way reduces the pH in dough and the other disrupts mold at a cellular level. Both can be accomplished with organic additives, approved [...]

501, 2017

Research Funding through the Organic Transitions Program

The Organic Transitions Program funds research to help the organic sector. Have you ever wondered if that organic apple is really better for you than the conventional apple sitting on the next shelf?  With a retail market of over 43 billion dollars per year, organic products are more than just a trend.1  What [...]

2412, 2016

Are You a Baking Professional?

BakingTech 2017 is a great place to see the latest baking technology. BakingTech 2017 is where you should be! Come and be part of a community that looks to the future of baking, shares ideas and embraces the diverse products that make up the baking industry. For the food industry especially, building a strong [...]