Library Archives - Baking & Biscuit

A whole world of cakes

Cake offerings are very much a personal matter. The choice depends on the moment, the occasion, or the season, on health-related needs or nutritional preferences.

Palsgaard seeks partners for plant-based egg alternative

Palsgaard and Aarhus University are inviting food manufacturers to join them on a EUR 5 million project to develop new plant-based replacements for egg ingredients, called ‘Plant-based food ingredients to be egg replacers’ – PIER. The project aims to replace 10% of the eggs used globally as ingredients in food products such as baked goods, dressings, desserts and ready meals.

Dawn Foods starts selling Royal Steensma products

Following its acquisition of Royal Steensma earlier this year, Dawn Foods released the first Royal Steensma products through its network, including Souplesse, Candied Fruit, Fruitease, and Raspel.

GoodMills Innovation develops high-protein flour

GoodMills Innovation developed a solution to help with fluctuating flour quality, the SMART® Wheat high-protein flour. It helps optimize dough processing properties and achieves consistent baking properties, as it compensates for quality fluctuations in wheat flour.

Dawn Foods launches Yogurt Cake Mix and Yuzu Compound

Dawn Foods announced the launch of a new cake mix, the Dawn Yogurt Cake Mix, and a new flavoring paste, Dawn Exceptional® Yuzu Compound, as part of their Total Cake Solutions concept.

Getting a good grasp of chocolate

Chocolate coating is a tasty addition to bakery goods, but it also creates challenges when handling compounds in the manufacturing process. A good understanding of the desired result and how to work with chocolate are key to a successful outcome.

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This is European-style chocolate!

Dawn Foods takes inspiration from European-style chocolate, taking its interpretation across the Atlantic Ocean, with a new offering for the North American market that bridges chocolate-tasting experiences.

Kerry releases rye bread enzyme

Kerry launched its new Biobake™ Fibre enzyme solution into Europe’s EUR 17 billion traditional and organic rye, rye-wheat and wholemeal bakery markets. The new solution improves bread quality, volume and softness, and works to sustainably reduce energy and operational costs by maintaining good dough processability and ease of slicing, Kerry highlights.

Renaissance BioScience awarded grant for yeast-based solution

Renaissance BioScience is working on developing a yeast-based solution to address the prevalent challenge of off-flavors and aromas in plant-based protein products. For this project, Renaissance has been awarded CAD 232,000 in funding from the Canadian Food Innovation Network.

The sweet tooth meets the better-for-you mindset

Today’s consumers are taking a more proactive approach to their diets and being more mindful of how their food choices affect their personal health, their community and their planet. This increasing interest in better-for-you foods continues to fuel product innovation, including in the sweet bakery market.

Loryma launches plant-based egg substitute for baked goods

Ingredient specialist Loryma is expanding its wheat-based portfolio with a functional mix that is free of animal ingredients, as well as artificial colorings, flavorings and preservatives. The vegan, wheat-based Lory® Stab replicates the technological properties of egg or milk in bakery products. Products made with this base ingredient, such as muffins, sponge cakes, cake bases or lava cakes, have the typical airy texture, light crumb and consistent pore structure.