Technical

Did you know that nine out of every ten bites of food we eat today start with a seed? Seeds are important in our food ecosystem. Seeds – specifically the ones often called “super seeds” such as chia, flax, pumpkin, hemp, sesame and sunflower seeds – are garnering a lot of attention in the North American baking world these days.
Bakers Journal interviewed biologist Dr. Wilhemina “Willy” Kalt after her appearance on the popular American television program, The Today Show.
The range of plant-based ingredients continues to grow and nowhere is this more evident than in baking. From vegan cakes to better-for-you plant-based protein cookies, new and exciting products were exhibited at both the Winter Fancy Food Show (WFFS) and Natural Products Expo West in California this year.
Spring is a time to refresh, renew and rejuvenate. I love celebrating my birthday at the end of March with a fresh, light, moist lemon poppy seed cake. It is one of my favourites to indulge and kick-off the springtime baking season.
Craft beer as a drink is obvious; however that same beverage as a fantastic ingredient for both sweet and savoury baking is growing in popularity. Craft beers are diverse and complex with flavours that range from malt and barley to dried fruits and citrus.
Over the past few years, we have seen that even with consumers making better-for-you food and beverage choices, they are not ready to give up on dessert. Individual, minis, thins and clusters continue to be offered from artisan bake shops and large commercial companies for people to enjoy the indulgence while still maintaining a healthy dietary pattern.
Aquafaba, the fancy, latinate term for “bean water,” is a cost-effective egg substitute that lends itself well to vegan and allergy-free pastry. Rebecca Coleman, the author of “Aquafabulous! 100 + Egg-Free Vegan Recipes Using Aquafaba,” was first introduced to this versatile ingredient through social media.
Inclusions and topping add flavour, colour, texture and elegant design elements to baked goods and desserts. Dried fruit, fresh fruit, a variety of nuts and candies are popular options. So, just how can bakers and pastry chefs use these items for product development and to enliven their menus?
Canada Day means celebrating the inclusion of many people into our country.
There is just something magical about the summer fruit from the lush Niagara Region, in Ontario. It has inspired many bakers to make their very first pies. In fact, some have gone on to become professionals, with thriving businesses, using the techniques they have learned along the way to make perfect pies.
Over the last decade, we’ve seen a significant rise in the demand for natural alternative sweeteners in the products we make, buy and consume. Some of these natural alternatives are well-known like honey and maple syrup, while others such as palm sugar and monk fruit, are less familiar to consumers.
Once, it would have been unthinkable to create baked goods without eggs or dairy. As  diets continue to change, so do the variety of available products. Some customers seek out vegan baked goods because of allergies. For others, it’s because they simply don’t eat anything from animals.
Researchers at the University of Missouri (MU) have found that the cleanliness of restaurant employees is vital to customer perceptions of food safety, equally as important as a clean environment and hygienic food preparation.
Your physically demanding career means that you should treat your muscles like a professional athlete to avoid aches and pains.
Good Boucher brand lean beef has been recalled due to E.Coli strain 0157:H7. The Canadian Food Inspection Agency (CIFA) named Goodfood Market Corp as the company involved.
I shot up in bed covered with sweat. Scrambling, I went to throw on my clothes and run to the door to meet the delivery person on time at the shop. Then, something made me stop and grab my phone. I looked at the time: 11 p.m.
With consumers’ changing eating habits, the implementation of the U.S. Food Safety Modernization Act (FSMA) and the number of recalls over the past few years including the most recent one for wheat flour, the baking industry is looking at food safety through a magnifying lens to address these changes.
Consumer Reports offers five tips for managing food safety with flour in the wake of Canada's e.coli outbreak. |READ MORE

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