News and feature stories from Baking & Snack

Pyler says: What is "self-rising flour?"
Home bakers use styles of flour different from commercially available types.

Using barley, oats and corn as flours
Gluten-free bakers are turning to grains other than wheat for their formulations.

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.

Pyler says: Why home flours differ from commercial flours
Bakers need to know the difference when adopting a home recipe for wholesale use.

Superfruits and polyphenols
Identifying and quantifying antioxidants can assist consumers with making better-for-you food choices.

The challenges of baking gluten-free
When wheat flour is removed from baking, the rest of the formula must change.

Pyler say Bakers have many sugar choices
Dry sugar options allow formulators their pick of sweetness, flavor, crystal size.

Ardent Mills embraces cross over trends
Sprouted grains, whole grains and whole wheat intersect in Ardent Mills’ Sprouted White Spring Whole Wheat Flour.

FSMA rules have flexibility built in
But it will have to be applied in different ways.

Marketing free radical scavengers
Measurements that describe antioxidant capacities of foods and food ingredients can be difficult to use in marketing.

Pyler says: Why ingredients are put in major, minor classes
Bakery formulators group raw materials by their usage rates.

What are antioxidants?
Consumers define these compounds according to their perceived health benefits.

Hard lessons from Chiptole
Don’t screw it up to clean it up — or, you can learn from what Chipotle is struggling to fix.

Pyler says: Pentosans improve doughs
A natural component of cereal flours, pentosans play heretofore mysterious roles.

Benefiting from chemical leavening Part 3
To get chemically leavened formulas to work right, you must select the optimum leavening system.

Pyler says: Enzymes unlock baking advantages
Because enzymes work in specific ways, they can fine-tune formulations.

Pyler says: Fiber conveys health benefits
Here’s why formulators should pay more attention to fiber and how it enhances the appeal of baked foods.

Benefiting from chemical leavening Part 2
Making the right choice is essential to finished quality

Chemical leavening in three acts
Chemical leavening affects products before the oven, in finished products and on the shelf.

Suppliers design PHO-free shortenings
When FDA pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.

FDA to review PHO food additive petition
The Grocery Manufacturers Association seeks approval for specific use of PHOs.

Label-friendly functionality
With high levels of natural humectants and sweeteners, prune ingredients provide health and function.

Deciphering the alphabet soup
When it comes to leavening acids, being able to interpret acronyms is critical.

Benefiting from chemical leavening Part 1
Multi-faceted ingredients can alter color, flavor and texture for the good, says expert from Innophos.

Leavening systems provide multiple functions
Chemical leavening helps control color, texture and flavor of baked foods