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Formulations

News and feature stories from Baking & Snack

Flour More than just the bakers main ingredient
Adjusted for crop year transitions and tagged for traceability, flour travels an interesting road before it’s mixed into dough.

Heat treated flour raises the bar
Millers now offer flour treated to eliminate pathogens. These treatment and deliver systems safeguard refrigerated and frozen dough products.

Aide your sustainability quotient with your flour choice
Introduction of sustainably farmed flour helps bakers appeal to the environmentally-aware consumer.

How to cut sodium out of bakery formulas
Lowering reliance on salt and other sodium-bearing ingredients need not alter the pleasures of eating bread and baked foods.

How to see the new crop firsthand
You, too, can see the new crop up close and personal, right in the fields where it grows.

Prepare for a whole grain future part 2
Experts from Bay State Milling answer questions about whole grain formulations.

Prepare for a whole grain future part 1
Expert from Cargill answers questions about whole grain formulations.

Savory flavors in baked foods and snacks part 3
Expert from QualiTech answers questions on consumers' fascination with savory flavors.

Lowering sodium with leaveners part 1
Expert from Innophos provides insight on cutting sodium while retaining flavor.

Lowering sodium with leaveners part 1
Expert from Innophos provides insight on cutting sodium while retaining flavor.

Whole grains
Surveying the market for whole grains and fiber-enhancing ingredients.

Recovering yeasty notes
How to improve the flavor profile of gluten-free breads.

Recovering yeasty notes
How to improve the flavor profile of gluten-free breads.

Whole grains for kids
Cargill tackles whole grain applications to meet USDA school meal requirements.

Flavors A Matter of Taste
Flavor-enhancing and -masking ingredients make the difference between a satisfying baked food or snack and a complete let-down.

FDA to study whole-grain labeling
Proposed study will test the credibility of statements about whole grain.

Discovering new flavors
Consumers' sense of adventure opens up new possibilities for flavors in baked foods.

Inulin Functions Meets Nutrition
Accepted as a source of soluble dietary fiber, inulin offers functional benefits in humectancy and flavor masking.

Possibilities Galore for Whole Grains
Whole grains still reveal plenty of potential a decade after entering the pantheon of bakery formulating.

Improving digestive health part 3
Roquette expert offers insights into formulating foods with soluble dietary fiber.

Whats next for fats and oils
Looking at the next frontier in one of the most controversial bakery ingredients.

Building stability with gums part 1
Caremoli USA provides insight into gums and hydrocolloids.

Improving health and performance of frying oils
High-oleic soybean oils provide longer fry life and less maintenance on equipment.

Improving health and performance of frying oils
High-oleic soybean oils provide longer fry life and less maintenance on equipment.

Savory flavors in baked foods and snacks part 2
Expert from Mother Murphy's Laboratories answers questions on consumers' fascination with savory flavors.