R&D Applications
Problem: Boosting fiber content without major formulation changes
The changing face of the baking industry has placed a spotlight on two significant product trends: whole grains and high fiber. While almost all bakers...
Problem: Lowering trans-fat, saturated fat levels in bakery foods
Five years ago, the solution was simple. If bakers wanted to eliminate trans fats from their bakery foods, they removed partially hydrogenated soybean...
Functional Shortening For Puff Pastries
EsSence Puff-Pastry Shortening delivers the full-flavor taste and high-rising functionality that consumers demand in puff pastry foods, but is non-hydrogenated...
Give Value With Fruits, Nuts
Add flavor and nutrients with Terri Lynn's fruit and nut ingredients. The company promises only the highest quality fruits and nuts to bakers, because...
Save Costs, Time
Increase profitability by eliminating fermentation time with Reddi-Sponge dough conditioner from Foremost Farms USA. This dough conditioner also improves...
Add texture with flavor bits, particulates
Spices and herbs are ideal particulates in bakery foods. These ingredients should be mixed with other dry ingredients. Fruit, although delicious and nutritious,...
Bread Base Provides Fiber
For great tasting whole wheat or multigrain bread, consider The Perfect Blend from Brolite Products Inc. This bread base provides a high content of dietary...
Add Moisture To Bakery Foods
Increase moistness and softness of crumb texture with the line of Soft'r Acti-Plus dough conditioners and bases. The line offers four products that are...
Guard Against Oxidation
Protect bakery foods with Kemin's EN-HANCE brand antioxidants. The inclusion of these products extends shelf life, the company says, and guards snack...
Raisins Give Flavors
Sweeten bakery foods and deliver healthful benefits with California raisins. Raisins are available in lemon, cinnamon, peppermint, cherry, strawberry,...
Add Protein To Wheat-Based Foods
For wheat-based high-protein bakery foods, turn to ADM's Prolite wheat protein isolates. This ingredient offers incredible functionality, the company...
Grain mixes ease challenges
The growth of the whole grain baking industry has left no doubt that it is here to stay. Consumers, dieticians and the government all have lauded the...
Topic: Whole grains
What are whole grains? The Whole Grains Council says a whole grain must contain the essential bran, germ and endosperm as well as naturally occurring...
Add nutrition with nutraceuticals
When the low carb craze ended two years ago, it was not a secret that consumers did not quickly return to the bread aisles. Bread did not enjoy the same...
Topic: Artisan breads
Formula development:French baguette Ingredients Weight Bakers % Flour 10 lbs. 100 Water 6 lbs. 60 Sour 4 ozs. 2 Yeast 3.2 ozs. 2 Salt 3.7 ozs. 2 Conditioner...
