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 [...]

1303, 2017

How Baking Affects Your Product Texture

There's lots happening to your product and it's texture in the oven. It’s almost magical—runny batter and sticky dough go into the oven, and fluffy, crusty products come out. Thanks to science and technology, it's not a mystery how this happens or how to perfect it. Take Starch Gelatinization Or the reaction of starch getting baked, [...]

703, 2017

The Great 90 Day Bread-Eating Challenge!

In spite of popular opinion, eating bread is not a bad thing. Bread gets a bad rap. Somehow, a myth is being spread that bread alone is responsible for weight gain and bloating. And that it should be avoided. I don't believe it.  The scientific evidence simply isn't there to back it up. What [...]

603, 2017

Are Your Cookies in Compliance? Kill Step Validation for Baked Goods

Are you a baker who makes their bread and butter producing cookies? The FDA Food Safety Modernization Act (FSMA) Preventative Controls for Human Food requires commercial bakeries to provide validation of process controls such as thermal kill steps.1 Compliance dates for some businesses began in September of 2016. The good news is a new Kill [...]

2702, 2017

Lecithin: The Clean Label Emulsifier

Due to it's natural sources, lecithin is a great clean label emulsifier. If you have looked into or tried baking with a clean label, you know one of the challenges is finding a suitable emulsifier. May I suggest, lecithin? With natural, organic, and non-GMO lecithin products on the market, it’s easy to fit [...]

2402, 2017

Coffee Flour: From Waste Product to Super Food

Coffee plants have more to offer than just their beans. The smell of coffee in the morning is enough to inspire some of us to start our day. For the team at Coffee Flour, the inspiration of a morning cup of joe goes further.  What if there was a way to make the [...]

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 [...]