Bakers have plenty of options when it comes to aerating dough and batter.
The chemical compounds present in plants are generally called phytochemicals. Thousands and thousands of these compounds are naturally found in the leaves, fruits and seeds of plants. These phytochemicals normally are present in the plants for specific reasons.
Feb. 24, 2015, Park Ridge, IL — A golden statuette or a rich, golden yolk? Golden statues are rare, while egg ingredients help create food enjoyed by everyone — and food manufacturers seem to agree.
How coffee flour turned into a highly touted food ingredient
Enzymes have been widely accepted in the baking industry as very valuable tools.
Sept. 18, 2014, Denver, CO – Three flours launched via a crowdfunding campaign in August are made solely of domestically grown fruit and vegetables.
Sept. 16, 2014, Vancouver – Vancouver Island Salt Co. produces 450 kilograms (1,000 pounds) of West Coast artisanal sea salt every week, including naturally flavoured salts such as roasted garlic, balsamic vinegar, Jamaican jerk and blue-cheese salt, reports The Globe and Mail. | READ MORE
While sorghum is one of the world’s most familiar foods, it is largely unexplored in North America.
Aug. 29, 2014, Chicago – Wine grape pomace is a useful functional ingredient in baked goods, suggests a study by a research team at the University of Oregon.
Increasing the protein content of your baked goods can create desirable food products
Freezing is a convenient way to extend shelf life, but formula changes are needed to get a great finished product when thawed
New and unusual ingredient sources are turning up opportunities for bakers to add intriguing flavour and functionality to their products
Canada’s grain industry has a new national voice, and it’s been working to sing itself into the spotlight with all the gusto of Celine Dion.
I’m always delighted not only when a new food trend is ‘trending’ and social media hot, but also when it happens to make (lasting) sense.
New research is shedding light on how imperfect the science of salt really is.
Find out what specialty grains your bakery could start using to increase sales and the healthy nature of your products
Free webinar addresses food safety and complianceFoodChain ID, a food safety, testing and sustainability organization, will…
Jake The Baker "Early Bird" winners announcedBakers Journal is pleased to announce the two winners for…
Bakery Showcase 2019 sneak previewBakery Showcase 2019 is scheduled to be held between May…
Study: Bakery equipment to generate nearly $20M in five yearsAccording to the latest publication from Meticulous Research®, the global…
Bakery Showcase Montréal 2019
May 5-6, 2019