by Cash Lambert | May 24, 2023 | Blog Posts
The food science industry has used chlorination to improve cake flour for decades. Chlorine gas is an inexpensive way to bleach flour and produce fine, white crumbs that are admired by cake bakers. However, the use of chlorine gas in food production has come under...
by Cash Lambert | May 24, 2023 | Blog Posts
Shelf-life matters in the world of baking and sale of bread products. Especially for large companies that bake and distribute their products on a regional or national level, lengthening the shelf-life of their products can make or break their businesses. That’s why...
by Cash Lambert | May 24, 2023 | Blog Posts
Enzymes are becoming increasingly significant in food manufacturing. Millers and commercial bakers rely on enzymes to improve flour and dough performance for specific food products to achieve desired outcomes. Enzymes extend the shelf-life of bakery products without...
by Cash Lambert | May 24, 2023 | Blog Posts
In the baking process, wheat flour provides the structure for yeast raised and chemically leavened products. Breads, pastas, pastries, and other baked goods require specific performance attributes of flour to achieve the desired outcome. For tortillas and pizza dough,...
by Cash Lambert | May 24, 2023 | Blog Posts
The flour to water ratio is critical in many bread, pastries, and cookie recipes. To ensure your baked goods achieve the desired taste and texture and bakery yield, consider your flour’s ability to absorb water. Properly hydrating your flour reduces inconsistencies...
