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Formulations

News and feature stories from Baking & Snack

Leavening systems provide multiple functions
Chemical leavening helps control color, texture and flavor of baked foods
Translucency in tortillas
Chemical leavening helps to give tortillas the right appearance.
South Trending North
"Sweet brown" flavors evoking Latin America's rich culinary traditions can perk up baked foods.
The untapped potential of ancient grains
Ancient grains such as barley, rye and millet still have plenty of untried uses.
Whole grains today and tomorrow
Fifteen years after whole grains pushed their way to the head of the line in bakery formulating, there's still plenty of unlocked potential.
Permeates potential
Dairy product solids are making major inroads in product development.
Curds and then theres whey
Whey ingredients have many surprising uses within the baked goods industry.
Flavor protein matters
Natural, clean-label dairy-derived flavors can contribute function as well as nutrition.
First comes milk
Milk offers a nutrient powerhouse to humans and a myriad of other applications to bakers.
Beverages get baked
Drink-inspired flavors and ingredients make their way into cakes, cookies, and other baked goods.
Stability via emulsifier
Emulsifiers offer solutions to the PHO problem.
Heating things up
Peppers add excitement to savory and sweet baked goods.
An ethnic twist
Regional flavors breathe new life into American classics.
Exerting self control
Fungal glucose oxidase oxidizes, but doesn’t over-oxidize, doughs to aid moulding and makeup performance.
Fresh from the farm
Artisan cheeses and complex fruit combinations gain popularity.
Layers and fusions
Consumers push for bolder, more complex flavors.
The shortening conundrum
Shortening producers seek alternatives to PHOs in response to growing health concerns.
Answers to the egg crisis Pat 8
Expert recommends a four-step process to replace eggs in sweet goods.
Corbion Caravan extends shelf life for bread
The award-winning enzyme blend lengthens the life of a loaf of bread by seven days.
Leavening agents bring lift to baked goods
By fitting the right leavening agent to the right product, bakers can the get the most out of their chemical leavening system.
Clean alternatives help bakers reduce sugar
Bakers and suppliers naturally prepare for an added sugars declaration on the Nutrition Facts panel.
Answers to the egg crisis Part 9
Expert explains that with the right choice, no formula adjustments are needed when using egg replacers.
Probiotics can improve protein use
Research shows that when consumed with probiotics, protein’s inherent benefits increase.
Probiotics, prebiotics work in synergy
Proper probiotic selection and application can ease the challenges they present to baking.
Bay States sprouted grains sprout new benefits
The milling company perfects the germination process of its BeneGrain flours.