Softness in breadmaking is a complex notion, for which there is no single definition or measurement criterion. Several components of texture help to indirectly define softness: suppleness, tenderness, doughiness, elasticity, and more....
The preparation of a primary levain depends upon the spontaneous fermentation at work in a mixture of flour and water that is regularly refreshed to maintain the bacteria and yeast metabolism. This semi-continuous contribution of new nutrients (water, sugars, etc.) helps to gradually establish the...
Three potential growth areas in the APAC food and beverage industry include the organic food market in India, the Halal market in Japan, and bread consumption in South East Asia (SEA). Consumption of bread and pizza is expected to rise due to urbanisation, higher buying...
Two major technical factors that are responsible for obtaining volume in bakery goods are efficient CO² production and a gluten network strong enough to retain the gases. However, there are other factors aside from these pre-requisites, that warrant further development in breadmaking: a higher tolerance...
Bread first came into being eight thousand years ago in Mesopotamia. However, it was not until the beginning of our era that professional bread makers began to provide a service thanks to the creation of a school of bakers/millers in Rome. In the 20th century,...
Yeast is a tiny, fragile living microorganism which has an exceptional role in baking. But which yeast do you use to bake the best products in your business? That depends on your kitchen and storage facilities and your baking requirements....
Fermentation is an essential process when making dough, helping make foods such as bread and bakery items easier to digest, more nutritious and it also adds wonderful flavour....
Bread has been a staple food in cuisines all around the globe for thousands of years. The art of bread baking is a balance of ingredients, science, patience and artisanal skills. The ingredients, cooking methods and ovens vary, resulting in a huge range of bread...
To you who get up early every morning…in this very special moment we’re living in, which concerns us all…To you who, every day, give the best of yourself to nourish as many people as possible…...
Sensory analysis is an essential tool for industrial, in-store and craft bakeries. But it’s not always easy to match the descriptions of consumers for the breads, croissants and baguettes they love with the technical, exacting terms bakery experts need to refine recipes and techniques. ...
