R&D Applications

Guard Against Oxidation 

Aug 1, 2006, Baking Management Staff

Protect bakery foods with Kemin's EN-HANCE brand antioxidants. The inclusion of these products extends shelf life, the company says, and guards snack...

Grain mixes ease challenges 

Jul 1, 2006, Melissa Hillebrand

The growth of the whole grain baking industry has left no doubt that it is here to stay. Consumers, dieticians and the government all have lauded the...

Topic: Whole grains 

Jul 1, 2006, Baking Management Staff

What are whole grains? The Whole Grains Council says a whole grain must contain the essential bran, germ and endosperm as well as naturally occurring...

Add nutrition with nutraceuticals 

Jun 16, 2006, Melissa Hillebrand

When the low carb craze ended two years ago, it was not a secret that consumers did not quickly return to the bread aisles. Bread did not enjoy the same...

Topic: Artisan breads 

Jun 16, 2006, Baking Management Staff

Formula development:French baguette Ingredients Weight Bakers % Flour 10 lbs. 100 Water 6 lbs. 60 Sour 4 ozs. 2 Yeast 3.2 ozs. 2 Salt 3.7 ozs. 2 Conditioner...

Easily boost fiber content 

May 18, 2006, Keith Seiz

Is high fiber the flavor of the day in the baking industry, or is it a strong trend that has potential beyond niche segments of the marketplace? This...

Add+ng Value with Nuts & Seeds 

Apr 18, 2006, Stuart Cantor

Ingredient: Pecans Formulation challenges: To obtain a quality baked product, the age-old adage, you get what you pay for, still stands. Fancy grades...

Topic: Protein 

Mar 20, 2006, Baking Management Staff

How do bakery food formulas benefit from wheat protein isolates?One of the primary uses of wheat protein isolates is to improve sheeting tolerance in...

Protein empowers bakery foods 

Mar 20, 2006, Sharon Gerdes

Bakers can use a Food and Drug Administration- approved qualified health claim for soy protein. The health claim relates soy protein to a reduced risk...

Flax or fish? 

Feb 23, 2006, Keith Seiz

The idea that flax is the best source of omega-3 is half baked! screamed an advertisement that ran in the pages of this magazine last year. And so began...

Topic: Tracking flaxseed growth 

Feb 23, 2006, Baking Management Staff

Why is flaxseed so popular?Flaxseeds popularity is booming as evidenced by the charts on page 34. Consumers are attracted to flaxseeds because they provide...

Sensient Colors Inc.  

Feb 15, 2006, Modern Baking staff

Sensient Colors Inc. The SensiJet system Sensient Colors' SensiJet range of edible inks for the Merlin FG food digital imaging system provide the ability...

ConAgra Mills  

Feb 15, 2006, Modern Baking staff

ConAgra Mills Ultragrain White Whole Wheat starts with a specially grown variety of white wheat with a sweeter, milder taste and lighter color than traditional...

Pizzey's Milling USA 

Feb 15, 2006, Modern Baking staff

Pizzey's Milling USA Flaxseed is a grain that provides a highly economical source of omega-3 oils (22%), dietary fiber and lignan phytoestrogens for nutritional...

Emulsion Technology Inc. 

Feb 15, 2006, Modern Baking staff

Emulsion Technology Inc. Founded in 1982 by the late Dr. William Knightly, Emulsion Technology Inc. continues to support the legacy of Dr. Knightly's...

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For the first time ever, the Healthy Baking Seminar, which has for years assembled industry experts on everything under the wide-reaching umbrella that is healthful baking, is now available on video.  Watch now to learn new healthful baking ideas and tips from the 2011 Healthy Baking Seminar.

 

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