#bakery
Forum discussions tagged bakery. Browse 20 related threads.
- 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…
- 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…
- Creep recovery
Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten free bread?
- 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…
- 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.…
- 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…
- 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…
- 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 yello…
- 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 muff…
- 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…
- 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…
- 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,…
- 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…
- About the Bakery category
Category to talk bakery.
- 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 . Havi…
- 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…
- 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…
- 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 ?
- 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…
- 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…