Bakery formulators group raw materials by their usage rates.
Consumers define these compounds according to their perceived health benefits.
A natural component of cereal flours, pentosans play heretofore mysterious roles.
To get chemically leavened formulas to work right, you must select the optimum leavening system.
Don’t screw it up to clean it up — or, you can learn from what Chipotle is struggling to fix.
Because enzymes work in specific ways, they can fine-tune formulations.
Here’s why formulators should pay more attention to fiber and how it enhances the appeal of baked foods.
Making the right choice is essential to finished quality
Chemical leavening affects products before the oven, in finished products and on the shelf.
When FDA pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.
With high levels of natural humectants and sweeteners, prune ingredients provide health and function.
The Grocery Manufacturers Association seeks approval for specific use of PHOs.
When it comes to leavening acids, being able to interpret acronyms is critical.
Multi-faceted ingredients can alter color, flavor and texture for the good, says expert from Innophos.
Chemical leavening helps control color, texture and flavor of baked foods
Chemical leavening helps to give tortillas the right appearance.
"Sweet brown" flavors evoking Latin America's rich culinary traditions can perk up baked foods.
Ancient grains such as barley, rye and millet still have plenty of untried uses.
Fifteen years after whole grains pushed their way to the head of the line in bakery formulating, there's still plenty of unlocked potential.
Dairy product solids are making major inroads in product development.
Whey ingredients have many surprising uses within the baked goods industry.
Natural, clean-label dairy-derived flavors can contribute function as well as nutrition.
Milk offers a nutrient powerhouse to humans and a myriad of other applications to bakers.
Drink-inspired flavors and ingredients make their way into cakes, cookies, and other baked goods.
Emulsifiers offer solutions to the PHO problem.