Why does bread go stale even in airtight packaging? Why do some margarines crack during lamination while
others fold like silk? And why does a perfectly good frozen dough sometimes collapse the moment it hits the oven? These three questions seem to belong to entirely different corners of the bakery, spanning texture science, fat technology and frozen logistics, yet they share a single, surprisingly elegant root cause: crystallization.
The Danish fermented ingredient producer FERM FOOD ApS received EU authorization to market its fermented rapeseed cake ingredient for food. To receive authorization from the EU’s food safety authority, EFSA, applicants must conduct clinical trials and documentation.
Flatbreads contribute significantly to the sustainability of food systems. They can be made from various cereals, pseudocereals, or pulses, promoting the use of local produce from marginal lands. Their short baking times, which can even eliminate the need for an oven, reduce energy consumption. Additionally, their ability to wrap around food or serve as utensils lessens the need for tableware and saves water.
In all its iterations, from dark to milk, from ruby to white, chocolate is the undisputed consumer favorite for any moment of indulgence, and a trusted ingredient for a world of bakery offerings.
Bread, a staple of the daily diet, has a history intricately linked to human civilization. Among its myriad forms, ‘flat’ breads stand out due to their distinctive thinness, ranging from mere millimeters to a few centimeters in thickness.
Corbion will highlight the ability of today’s advanced preservative solutions to deliver flavor and other important sensory attributes along with outstanding food safety and shelf life performance.
David Wagstaff, the managing director of St Pierre Groupe, discusses how the cost-of-living crisis is impacting the industry.
By utilizing specific product parameters, CNMIM predicts a product’s mold-free shelf life based on real-world testing against 11 different mold strains found on baked goods. The tool compares up to three different natural mold inhibitor formulations, helping bakers better make informed decisions about which solution works best for their product.
Many requirements for clean labels can also be met by suitable dough technologies.
There is more to a clean label than the sum of its components. Certain expectations from the technology used in the production of baked of baked goods are associated with this claim.
Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process is essential to how their properties will be captured and preserved.
Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process is essential to how their properties will be captured and preserved.
