Sucrose substitution in cake systems is not a piece of cake
Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain H NMR showed that water in…
#bakery
Discussions tagged bakery on FSTDESK. Browse 19 related threads.
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An informative video about sourdough
Michael Gaenzle, a professor of food microbiology at the University of Alberta, explains how to get the most out of your sourdough — with a…
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Creep recovery
Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten-free bread?
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Trans fat in Bakery products
What could be a simple and convenient method to find trans fat in bakery products (if they have to do on a daily or weekly basis). If it is…
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Role of Gluten in Bread
Flour is a key ingredient to any type of baked product. It contains the main component for dough texture and structure development: Gluten.…
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Preservatives in baked product
We've formulated a product that is high protein and is baked. There is about 20% water in the raw product (we haven't measured how much is…
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Fry Shortening Reduction Innovation and Bakery Savings
There's an upcoming webinar titled, " Fry Shortening Reduction Innovation and Bakery Savings" that looks interesting: https://xtalks.com/we…
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Cake shelf life
hi every one. I have question about cake shelf life. we produce vanilla cake but after a while (about 1 month) their color change to yellow…
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Vanilla Muffin
hi everyone, i'm working on a dry Muffin mix recipe, that will be ready to use, i used these ingredients, the visual aspect of the muffin w…
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Sticking of Baking Plates during wafer operation
Dear Scientist... I need an urgent help. During production run of wafer sticks, the dough sticks on the baking plates.. This has led to low…
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Industriel muffins premix
Hello everyone, my name is Youssef, and I'm 22 years old. Today, I want to share my excitement about a project I've been working on. I'm ea…
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Breads in the world
Hello everyone, I am interested in classic breads. In Turkey, we called classic bread as "somun ekmek". It is made with white wheat flour,…
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Replacing binders in gluten-free baked goods
REPLACING BINDERS IN GLUTEN-FREE BAKED GOODS Obviously, gluten-free sourdough baked goods have the distinct disadvantage of lacking the bin…
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Frozen waffle
Need help with product development of frozen waffle that will be ready to eat once toasted. With an expected shelf life of 3-6months. Havin…
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Wellcome all
Hi everyone, I’m new in FSTDESK. I’m interesting on This app To increase communication in the field of work and know what is new I have exp…
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Biscuit and bakery products
Hello, guys am currently working on a biscuit recipe which I have progressed very well on the recipe except that the biscuit is still tough…
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High protein - sugar less cake study
Dears i am working on high protein and sugar free industrial cake, can anyone advice or share his experinces?
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How to ensure my bread does not shrink or lose volume?
I started a small bakery making bread using deck oven, I have no proover yet. My bread often raise, but lose volume and result in very smal…
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Adulterations in Bread
Bread is formed by mixing, kneading and baking flour, water, yeast and salt as the main ingredients. The source of flour, which is one of t…
Best discussions tagged bakery
High-signal #bakery discussions selected from replies, views and recent activity.
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Breads in the world
Hello everyone, I am interested in classic breads. In Turkey, we called classic bread as "somun ekmek". It is made with white wheat flour, water, salt and saccharomyces cerevisiae…
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Adulterations in Bread
Bread is formed by mixing, kneading and baking flour, water, yeast and salt as the main ingredients. The source of flour, which is one of the basic components of bread, is wheat.…
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How to ensure my bread does not shrink or lose volume?
I started a small bakery making bread using deck oven, I have no proover yet. My bread often raise, but lose volume and result in very small compact loaf. I put plastic cover over…
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Biscuit and bakery products
Hello, guys am currently working on a biscuit recipe which I have progressed very well on the recipe except that the biscuit is still tough and I don't get to have those air space…
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Sticking of Baking Plates during wafer operation
Dear Scientist... I need an urgent help. During production run of wafer sticks, the dough sticks on the baking plates.. This has led to low output and more wastage. How can this b…
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Creep recovery
Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten-free bread?
-
Preservatives in baked product
We've formulated a product that is high protein and is baked. There is about 20% water in the raw product (we haven't measured how much is baked out yet). It grew mold in about 4…
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High protein - sugar less cake study
Dears i am working on high protein and sugar free industrial cake, can anyone advice or share his experinces?