Leavening

Innophos adds solution to Levair bakery product portfolio

Tue, 25 Apr 2023 14:10:00 -0400

LEVAIR Select leavening solution is a non-aluminum based alternative to traditional sodium aluminum phosphate.

Bakers want cleaner label, efficiency-driving leavening ingredients

Mon, 30 Jan 2023 10:00:00 -0500

Ingredient suppliers and bakery clients are discovering new products and ways to use existing ingredients.

Leavening ingredients help optimize quality, consistency, operational efficiency

Tue, 25 Jan 2022 13:21:00 -0500

Leavening ingredients and leavening aides are important ingredients that help consistently create the textural qualities of various baked goods. And like every ingredient segment within bakery, leavening agents are subject to ongoing shopper trends.

Puratos USA releases new sourdough, Sapore Leo Organic

Tue, 27 Apr 2021 13:00:00 -0400

Bakery ingredient supplier Puratos USA has announced a new addition to their sourdough product range with the launch of Sapore Leo Organic.

Leavening options for clean-label baking

Mon, 19 Apr 2021 10:29:00 -0400

Industry suppliers offer new and updated leavening ingredients for the development of clean-label snacks and baked goods.

Clean-label leavening agents appeal to consumers

Mon, 14 Dec 2020 13:51:00 -0500

Leavening is a fundamental ingredient category in baking that performs some serious heavy lifting. Leavening agents help create the textural quality in many baked goods.

The fundamental chemistry of baking cookies

Wed, 15 Apr 2020 11:08:00 -0400

One of the concepts often overlooked in the baking industry is that baking is really fundamental chemistry in action.

Biospringer North America Corporation announces $29 million expansion to its Yeast Extract production site in Cedar Rapids Iowa

Fri, 13 Dec 2019 09:00:00 -0500

Biospringer North America Corporation has announced an expansion on its yeast extract site in Cedar Rapids, Iowa, to support the growing market trend for natural origin ingredients derived from fermentation.

Supply-chain diversity of leavening agents helps grow bakery product appeal

Tue, 03 Dec 2019 13:42:00 -0500

To successfully bake products requires an astute blend of art and science. A fundamental ingredient in the baking process is the leavening agent. Leavening contributes essential sensory characteristics to bakery products.

Using leavening in cookie and cracker manufacturing

Fri, 10 Aug 2018 08:56:00 -0400

There is a lot of confusion in cookie and cracker manufacturing today. Let’s focus on one of the major areas of confusion: leavening.

The organic and artisan ingenuity of The Essential Baking Co.

Mon, 16 Apr 2018 14:12:00 -0400

The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).

Hudson Bread grows its artisan bread business

Mon, 20 Nov 2017 12:00:00 -0500

Passion underpins the dedication to invest the time and resources required to bake bread with unmistakable Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to judiciously capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base without compromising craftsmanship.

BreadPartners, Inc. PHO-free paste bases

Fri, 17 Nov 2017 11:00:00 -0500

BreadPartners, Inc. Paste Product range, Superior, offers an alternative to running a scratch formula, which involves scaling a minimum of 5-7 ingredients.

The ancient allure of sourdough

Wed, 15 Nov 2017 01:00:00 -0500

As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.

Puratos sourdough starters

Mon, 06 Nov 2017 09:00:00 -0500

Puratos recently launched two new sourdough starters.

Functional ingredients provide benefits, solve clean-label challenges

mmweber1@verizon.net (Maxine Weber) — Tue, 09 May 2017 16:11:00 -0400

Formulating products with the ever-increasing demands of today’s marketplace is no easy task.

Baking ingredient advances for clean label and increased process efficiency

Thu, 04 May 2017 16:03:00 -0400

Clean label continues to drive innovation, and when innovations can also help bakers increase production efficiency and save money, everyone wins.

Controlling artisan bakery dough fermentation

rmiscovich@gmail.com (Richard Miscovich) — Mon, 12 Sep 2016 00:00:00 -0400

In May’s column, we discussed the process of fermentation. Bakers put that wheel into motion once they combine water, flour and yeast—either commercial or wild—in a bowl and start to mix. However, there are numerous controls to initiate controlled fermentation as opposed to a process that under- or over-ferments yeasted products.

Dough fermentation 101

rmiscovich@gmail.com (Richard Miscovich) — Wed, 11 May 2016 00:00:00 -0400

There are no secret ingredients or master recipes in great bread baking. Successful artisan bread baking is largely focused on controlling fermentation. Controlled fermentation accounts for greater dough strength, longer product shelf life due to acidification and, more importantly for your customer, complex flavor.

Functional ingredients for snack and bakery challenges

mmweber1@verizon.net (Maxine Weber) — Tue, 10 May 2016 00:00:00 -0400

During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.

Consumer trends continue to drive innovation in the tortilla industry

Fri, 01 Apr 2016 10:03:00 -0400

Consumer trends continue to spur tortilla and tortilla chip manufacturers to create products that are better-for-you, innovative, versatile and flavorful.

Non-GMO baking powder

Fri, 26 Feb 2016 12:01:00 -0500

Clabber Girl has introduced a new line of Non-GMO Project Verified baking powders for industrial ingredient customers.

Renaissance BioScience appoints chief business development officer

Thu, 14 Jan 2016 12:00:00 -0500

Dr. Cormac O’Cleirigh bring extensive experience in the global yeast and bakery ingredient industry to the yeast technology company.

Cage-free eggs and the future of the bakery industry

Mon, 07 Dec 2015 08:05:00 -0500

Cage-free has captured significant mainstream momentum. What does this means for the bakery industry?

AB Mauri hires VP of yeast innovation

Tue, 20 Oct 2015 09:35:00 -0400

John Evans joins the company’s team of baking industry experts.

Baking powder

Fri, 10 Jul 2015 06:00:00 -0400

Clabber Girl PHOS-Free Baking Powder from Clabber Girl Corp. contains no phosphates or aluminum compounds.

Egg replacements to the rescue

Thu, 04 Jun 2015 00:00:00 -0400

In the wake of highly pathogenic avian influenza (HPAI) H5 outbreak, the bakery industry and other food product manufacturers are seeking egg replacement solutions.

Canyon Bakehouse redefines gluten-free

Thu, 05 Mar 2015 02:00:00 -0500

Independent—and rapidly growing—Canyon Bakehouse has set high standards for gluten-free as it strives toward baking only ‘best-to-market’ products.

Mix it up with dough conditioners and premixes

mmweber1@verizon.net (Maxine Weber) — Thu, 05 Mar 2015 00:00:00 -0500

Consumers want clean labels, nutrition, high quality and low prices—and for high-volume bakers, new dough conditioners, often delivered in a diversified premixes, are the answer.

Sourdough improver

Wed, 18 Feb 2015 12:25:00 -0500

Arome Levain F100 from Lesaffre Yeast Corp. is a light-colored wheat sourdough concentrate with high acidity that gives a sourdough taste and aroma to bread.