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Formulations

News and feature stories from Baking & Snack

Phasing out PHOs
As FDA downgrades partially hydrogenated oils, formulators need to upgrade their knowledge of a new generation of shortening blends.
Case in point: Dough tolerance
Formulating cleaner-label breads involves understanding of each ingredient's unique function.
Tree Top offers the crunch of apples
A new process gives apple pieces a very different texture.
It's not easy being clean
Be sure you include everyone — especially your miller — when going clean-label.
Honey: still sweet, still popular
It's mankind's first sweetener, and it continues to exert its power today.
Egg replacers and avian flu
With a shortage of eggs last year, some bakers turned to egg extenders or replacers.
How to move away from added sugars
High-intensity sweeteners can help bakers make foods that meet the sugar reduction goals of the Dietary Guidelines for Americans 2015-20.
Grains, ancient and modern
There are many non-wheat flour options available to bakers to differentiate themselves in the marketplace.
Protein-packed recovery and renewal
With eggs coming down in price and almost back into normal supply, dairy ingredients diversify in nutrition and function.
Super soaked grains
Corbion Caravan simplifies adding whole and ancient grains to dough by offering them pre-soaked, pre-cooked and preservative-free.
pH's role in color
Different leavening acids result in a variety of crust and crumb colors.
Challenges with protein in formulation
Protein may be a natural addition to any formulation, but that doesn’t mean it doesn’t take some extra work.
An abundance of protein
With so many options to choose from for protein fortification, it’s important to understand the benefits and challenges each one brings to the formulating bench.
Pyler says: The story of San Francisco sourdough
The microorganisms that give this West Coast favorite its flavor and texture surprised scientists.
Pyler says: Starch gels at baking temperatures
After gelling, starch retrogrades over time affecting the quality of baked goods.
Pulses and nuts as flour
With growing industry demand for gluten-free options that are also high in fiber and protein, pulses and nuts are an excellent fit for a variety of baked foods applications.
Pyler says: Glycemic index isn't the whole story
How is the glycemic impact of a food measured?
Unexpected sources of antioxidants
Coffee fruit, green tea and cherries are packed with plenty of wellness properties.
Finding the right source of protein
With protein on every one's mind, the right source when added to most bakery or snack formulations will upgrade function and nutrition.
Pyler says: What is "self-rising flour?"
Home bakers use styles of flour different from commercially available types.
Bakers gain a new ally in the war against staling
Bonding with other bakery ingredients, MicroGold sets up barriers to moisture migration and cuts oil absorption.
Using barley, oats and corn as flours
Gluten-free bakers are turning to grains other than wheat for their formulations.
The challenges of baking gluten-free
When wheat flour is removed from baking, the rest of the formula must change.
Superfruits and polyphenols
Identifying and quantifying antioxidants can assist consumers with making better-for-you food choices.
Pyler says: Why home flours differ from commercial flours
Bakers need to know the difference when adopting a home recipe for wholesale use.