Ingredients

Knead to Know: Protein

Protein-rich ingredients are being used more widely to boost the protein levels in baked products.

Knead to Know: Structure

Fruits have a higher density than cake batter, so the success of making a good fruit cake will rely on preventing the cake from collapsing and the fruit sinking.

Knead to Know: Shelf life

Water activity (aW) is related to Equilibrium Relative Humidity (ERH) and is a critical parameter in determining mould-free shelf-life (MFSL).

Knead to Know: Shelf life

pH is a measure used to determine a product’s acidity or alkalinity.

Knead to Know: Texture

In a cake sponge, air is entrapped in a solid network of fat, starch and proteins.

Knead to Know: Allergen information

In the EU, all breads and bakery products must convey allergen information in accordance with the Food Information to Consumers Regulation (EU) No 1169/2011.

Knead to Know: Sourdough

In sourdough, the rising process is driven by bacteria (predominantly lactobacilli) which are present naturally in the environment, and wild yeasts found on flour.

Knead to Know: Flour

The hot weather has affected the wheat crop and, although large variations in yield have been observed across regions and soil types, the average wheat yield is likely to be below the five-year average and wheat production estimates have been reduced.

Knead to Know: Preservation

Preservation is the process of slowing down or preventing food spoilage.

Knead to Know: Gluten-free

Hydrocolloids absorb water and give consistency to the batter, trapping the gas cells produced by yeast.

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