News and feature stories from Baking & Snack
As FDA downgrades partially hydrogenated oils, formulators need to upgrade their knowledge of a new generation of shortening blends.
Formulating cleaner-label breads involves understanding of each ingredient's unique function.
A new process gives apple pieces a very different texture.
Be sure you include everyone — especially your miller — when going clean-label.
It's mankind's first sweetener, and it continues to exert its power today.
With a shortage of eggs last year, some bakers turned to egg extenders or replacers.
High-intensity sweeteners can help bakers make foods that meet the sugar reduction goals of the Dietary Guidelines for Americans 2015-20.
There are many non-wheat flour options available to bakers to differentiate themselves in the marketplace.
With eggs coming down in price and almost back into normal supply, dairy ingredients diversify in nutrition and function.
Corbion Caravan simplifies adding whole and ancient grains to dough by offering them pre-soaked, pre-cooked and preservative-free.
Different leavening acids result in a variety of crust and crumb colors.
Protein may be a natural addition to any formulation, but that doesn’t mean it doesn’t take some extra work.
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.
The microorganisms that give this West Coast favorite its flavor and texture surprised scientists.
After gelling, starch retrogrades over time affecting the quality of baked goods.
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.
How is the glycemic impact of a food measured?
Coffee fruit, green tea and cherries are packed with plenty of wellness properties.
With protein on every one's mind, the right source when added to most bakery or snack formulations will upgrade function and nutrition.
Home bakers use styles of flour different from commercially available types.
Bonding with other bakery ingredients, MicroGold sets up barriers to moisture migration and cuts oil absorption.
Gluten-free bakers are turning to grains other than wheat for their formulations.
When wheat flour is removed from baking, the rest of the formula must change.
Identifying and quantifying antioxidants can assist consumers with making better-for-you food choices.
Bakers need to know the difference when adopting a home recipe for wholesale use.