Baked In Science

The interest in gluten free products (https://bakerpedia.com/processes/gluten-free/) is not slowing down and has established itself as a lasting trend. Usually, when discussed in the baking industry, the conversation focuses on replacing gluten in formulas and R&D solutions. However, sometimes it’s helpful to take a step back and hear stories from the customers buying gluten-free products. At the peak of the trend in 2015, 8% of people followed the gluten-free diet and 64% of US consumers indicated they considered it to be very healthy. Motives for purchasing gluten free products can run from trying something new, to dietary restrictions, to serious health issues. In this episode, BAKED in Science host Mark Floerke is joined by Coral Bajas, who knows the importance of having quality and delicious gluten-free products available. Seven years ago, Coral’s young daughter began experiencing serious health issues, leading doctors to believe she had cancer. However, the diagnosis came back as celiac disease, a

Take a deeper dive into chemical leavening in part two of our look into the systems help so many baked goods produce the final perfect texture and structure. Chemical leavening systems are essential to a number of baked goods. Blends, like baking powders, are typically made up of a food-grade base, a leavening acid, and an inert filler like starch. They must be blended at just the right ratio into your formula for success. In this episode your podcast host Mark Floerke explores the impact these systems have on the development of products. He is joined by Dr. Sharon Book, a bakery technologist for ICL Food Specialties. After obtaining her MS and PhD degrees focusing on cereal starch and proteins, she went on to work for Monsanto investigating how to make bread without yeast, resulting in a patent. Now with ICL, a company that manufactures a portfolio of leavening acids, her work focuses on researching chemical leavening and baked goods. Mark and Sharon’s conversation starts with phosphates and leavening aci

Forever causing reactions in baking science, chemical leavening systems are essential to a number of baked goods. Typically made up of a food-grade base, a leavening acid, and an inert filler like starch, they must be blended at just the right ratio into your formula for success. Here to dive into the science of chemical leavening systems and how to navigate baking with them is your BAKED in Science host, Mark Foerke. Joining him are April Welsh, R&D manager, and Laurie Borden, culinary scientist, with Nutriati. Nutriati is an ingredient technology company that specializes in plant-based protein flours and products made from chickpeas, making them an ideal choice for gluten-free products. So April and Laurie spend quite a bit of time working with chemical leaveners—a key ingredient in formulas without gluten to help to trap and hold yeast. Properly balancing leavening systems and getting the desired rise out cakes, breads and cookies can be tricky. Mark, April and Laurie discuss their experiences baking

Looking for a way to mix things up with your product lines? Add new flavors and cut costs with mixes and bases. This is a way to maximize opportunities for growth, innovation, and diversification. So what exactly are mixes and bases, and why are they so great? Well, here to tell us all about it are two industry experts who work with them quite a bit. Your BAKED in Science host Mark Floerke is first joined by Al Orr, the VP of Sales and Marketing with J&K Ingredients, a value-added ingredient company that’s been around for over a hundred years. With almost 30 years in the industry, Al brings his expertise to help customers find the right custom blend for their product. Mark and Al discuss the difference between a mix, base and concentrate: Mix: all ingredients are included, making up anywhere from 50 to 100% percent of a formula.You just need to add water or another liquid. Base: usually around 20% of a formula, it calls for the addition of ingredients like oil, shortening, yeast, flour and sweeteners, a

Here to kick off a new year—and brand new era of BAKED in Science—is Mark Floerke! With 45 years of industry experience, he knows the ins and outs of baking. And now he’s here to host this podcast, sharing all his knowledge and insight with you. From working in small to large bakeries, to preparing food for royalty and popstars, Mark has had an eventful career in baking. It all started with an apprenticeship in Germany as a pastry chef. He credits his humble beginnings as the root of his practical and scientific understanding of baking. From there, he gained many experiences in various facets of the industry, from retail bakeries, cafes, restaurants, catering companies, hotels, resorts, conference centers, commercial commissaries and commercial bakeries, to corporate experience in technical service, product development and ingredient research. Over his career, Mark has mentored future industry professionals as a baking and pastry instructor for community colleges and private baking schools. He is well con

Aquafaba, the waste water from cooking legumes such as chickpeas, may not sound that exciting. However, it can be utilized in innovative and sustainable ways by the food industry. It’s protein and fiber content allows it to function as an egg replacement! The research into aquafaba has been going on for a few years, but it’s now reached a point that’s ready to move onto the commercialization stage. Here to tell us all about it is Luca Serventi, a lecturer at Lincoln University in New Zealand. Luca, whose focus is food innovation and development, has spent the last four years researching the applications and functionality of aquafaba. He is now focusing on getting it from the lab to the industry, looking into large scale production. Aquafaba in baking Dr. Lin and Mark Floerke chat with Luca to learn more about how aquafaba functions in baked goods, especially with the increasingly popular vegan and plant protein trend around the world. A few questions covered are: - What in aquafaba can replace the

Have you had issues with mold developing on your product? Or maybe some of your baked products later have a small amount of water gathered? Water activity is one of the biggest reasons why breads and pastries have fast mold growth. So on today’s podcast Richard Charpentier and Dr. Lin answer your mold and shelf life questions. If you want to go in depth into improving your cake or bread shelf life, go to the BAKERview section on our BAKER academy (https://bakerpedia.com/academy/) to download the episodes on cake and bread shelf life extension techniques. They are absolutely free to our users, thanks to our amazing sponsors. Shelf life questions and answers Dr. Lin and Richard cover a few different aspects of stopping mold and extending shelf life. They answer these questions: -What is water activity and how do I measure it? -How can I stop my cakes from molding? -Can I make my no bake cookies last 90 days? -How can I extend the shelf life of my donut for more than 24 hours? -How can I keep my coconut co

At BAKERpedia, we hear a lot of questions from bakers. And most of the time, we find that a lot of other people are wondering the same thing. That’s why we spend time each week answering questions on social media and our BAKERforum (https://bakerpedia.com/forums/) A few questions keep coming up. So in this episode, Dr. Lin Carson brings on Richard Charpentier to answer 9 of them. Since a very young age growing up in France, Richard has had a heart for baking. From an unpaid apprenticeship at 16 in a very tiny bakery to a commercial bakery, he learned the art of bread and croissant baking. After completing a Master Baker Program along with a marketing degree he moved to the Bahamas and fell in love with the science of baking. So, he went to study R&D at Kansas State University. From there, he worked in flour mills, created baked good MRs with a 3 year shelf life for the military, and worked on Twinkies at Hostess. Now, his company Baking Innovation helps smaller bakeries with R&D consulting so they can ge

The vegan trend may have started off small, but it’s a force to be reckoned with these days. For bakers, it means replacing key functional ingredients. However, it’s also an opportunity for innovation and powerful solutions. So what do you need to know about it? Our first guest to weigh in is Mark Floerke, the community and forum manager with BAKERpedia. Trained as a pastry chef and confectioner in Germany, Mark is a seasoned baker who has recently retired after 25 years with ADM. He shares with Dr. Lin how he has seen the vegan trend evolve over the years and the driving factors behind it. A few topics they discuss are: - How to design a food product for the vegan trend - The key functional ingredients to replace - Innovative solutions that work well - Why egg replacement is a big deal in this story - Why the vegan trend is driving innovation and new products Speaking of innovation, our next guest is Tyler Lorenzen, CEO of PURIS. Tyler grew up helping his father pollinate peas. Now, th

Freshness is one of the biggest challenges in baked goods. The trick is keeping products tasting good over a long shelf life, especially if you have a clean label. But why do baked goods go stale in the first place? And what role can enzymes play in this process to save the day? To answer these questions, Dr. Lin is joined by Tisa Drew, a staff scientist at Novozymes— a world leader in enzyme production. Tisa breaks down the science of how enzymes function in baked goods, and the role they play in protecting freshness and shelf life. She also tackles some of the misconceptions about enzymes, touching on subjects like GMOs and what to declare on labels. Plus, get some specific enzyme application suggestions. Other topics are: - How enzymes are produced - What happens to them during the baking process - New trends for enzymes - Enzymes and cakes Learn more about enzyme solutions from Novozymes and get samples: https://www.novozymes.com/en/advance-your-business/food-and-beverage/baking/freshness F

Navigating egg replacement in baking can be a challenge. There are plenty of reasons to remove eggs from your formula, from costs to labels. But don’t worry, there are options out there that make it all possible. Here are some tips on how to successfully replace eggs in your baked goods. Joining us first off is Nanna Vardar Berthel from Arla Foods Ingredients. The company produces a variety of whey-based ingredients, with bakery as one of the areas of focus. One of the functional uses of whey in baking? Egg replacement. From tests in their application center in Denmark, they’ve found their whey egg replacer Nutrilac® works in a variety of products, such as pound cakes, muffins and cookies. A few things Nanna and Dr. Lin discuss are: - How Nutrilac® fits into your formula - Replacing powder vs. liquid eggs - The effects on baking, texture and shelf life Learn more about Nutrilac® and egg replacement: https://www.arlafoodsingredients.com/our-ingredients/bakery-ingredients/egg-replacement/ Up ne

Sourdough might not be a new technique, but it’s the hot bread these days. What’s new in the world of sourdough? And what does it look like around the globe? In this episode, Dr. Lin brings on guest Kevan Roberts, a master baker, teacher and author of the upcoming book, “Baking Sourdough.” Kevan has been baking his whole career. Originally from the UK, he was first introduced to the art of sourdough in the south of France. From then on he was hooked, going on to opening a bakery and baking school in the UK. He has since gone on to help with new product development, designing recipes for supermarkets. Now an instructor at the Bread Ahead School in London, Kevan continues to work with sourdough, as well as donuts, ancient grains and more. Dr. Lin and Kevan discuss the journey of sourdough in the UK and US, and why it’s making a comeback in the baking industry. From clean label, to dealing with fermentation on a commercial scale, to bringing out flavors, they cover it all. A few episode highlights are:

In this third and final installment of BAKERpedia’s tour of IBIE 2019, Dr. Lin talks protein, heat stable emulsifiers and how to make gluten-free nutritional! Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin, as she learns about what’s new at IBIE 2019! Resistant Starch with MGP: This year resistant starch was approved by the FDA as a dietary fiber on food labels. This cross linked starch offers some great benefits, both in nutrition and function. Here is more background about this starch, and its baking applications. Learn more at https://www.mgpingredients.com/ Flavor Premix with Lallemand: Time to spice things up! Tortimix is a dry powder mix of natural ingredients with different flavors, ranging from mole to pico de gallo. Oh yeah, it’s also vegan. Just add flour, salt and water. Learn more at https://w

The biggest baking show deserves more than one podcast! Part 2 of BAKERpedia at IBIE 2019 includes virtual reality, innovative bake lines, and delicious toppings. Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin, as she learns about what’s new at IBIE 2019! Virtual Inspector & BakePro Certification with AIB International Training continues to evolve, and more facilities are looking for convenient options. So AIB has come up with online classes, and customized training based on the company’s equipment and products. There’s also the virtual inspector, which teaches employees how do self inspections in an engaging, game-like way. Learn more at https://www.aibonline.org/ PGP International | Gluten-free Solutions Learn about this range of organic rice products. From functional flours like pre-gel to extruded goo

Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin, as she learns about what’s new at IBIE 2019! Thermal Profiling with BakeWATCH: You’ve probably heard Dr. Lin talk about the importance of thermal profiling before. Learn about the technology that makes tracking arrival, yeast kill, starch gelatinization and more possible. ECD has the tools to help you be objective and efficient with bake times and proofing. Learn more: https://bakewatch.ecd.com/products/thermal-profiler/bakewatch.aspx Sourdough with Puratos: Did you know there’s a Sourdough Library that’s home to starters from over 120 countries? Learn about why Puratos studies sourdough, why it’s important to the baking industry, and how you can use liquid sourdough products to make your own signature bread. Learn more: https://www.puratos.com/products/sapore

What’s the best part about baked goods? The way they smell and taste, of course! It’s easy to forget that at the end of the day, taste is the key driver for better sales. But from a production standpoint, taste and aroma can be hard to quantify—and keep consistent! In this episode, Dr. Lin covers just how to do that. Although first, she brings on a guest to talk about a great natural flavor solution: onions! In the natural, high protein and keto baking trends, bakers often turn to flavor masking to cover the use of alternative flours. However, herbs and spices like onions are a natural, delicious option. Rien Murre is from TOP-Taste B.V., a family-owned company from the Netherlands. While they offer a whole range of onion products, their specialty is crispy fried onions. Raw onions are cut and fried into an end product that can be put directly into the bread dough for a big flavor punch and visual appeal. Rein discusses the history of the company, what goes into processing onions, and creative uses for

Do we need to be concerned with the ingredients we’re eating and baking with? You may be familiar with the concern over the use of ADA (Azodicarbonamide) in bread. Although the additive is banned in some places, such as the EU, it can be used in the U.S. Dr. Lin Carson talks with Kristine Sherred from William Reed Business Media to clear the air on ADA and other ingredients currently in the spotlight. ADA is used as a whitening agent in cereal flour, as well as a dough conditioner in bread baking. Dr. Lin explains why bakers begin using this ingredient, and the roll it plays in high speed bread production. But is it dangerous? Dr. Lin goes into why ADA shouldn’t scare you. The two discuss the media coverage of this ingredient, the difference in regulations around the globe, and what science has to say about it. A few talking points are: - Why the U.S. allows food other parts of the world doesn't - Public perception on chemical ingredients - Scientific studies done on ADA - Other ing

Finding creative and practical ways to be sustainable is key for the baking industry. From the ingredients we use, and where they come from, we’re finding better ways to bake with the future in mind. Because being sustainable isn’t just what your business does, but the entire baking ecosystem! There are a lot of companies out there making bold strides towards sustainability. Here are two that joined us for this episode. Matco Foods : Safwan Ghori with Matco Foods joined Dr. Lin to discuss how this company is making a difference. Based in Pakistan, Matco Foods exports rice and rice byproducts all over the world. For the baking industry, this means rice syrups. However, 7 years ago they started the Friends of Farmers program to help their area. Safwan shares about how their unique program provides education for not only farmers, but for children in the area as well. Aqua Faba: Water from soaked chickpeas may not seem that exciting. But did you know this simple byproduct can be used as an egg replacer? It’

There was just too much happening on the IFT trade show this year to limit it to one episode! The annual event has always been a place for finding new innovation and ingredients, and 2019 was no different. In this episode, Dr. Lin talks about oat fibers and hydrocolloids, vegan cheese, and sugar replacements. Oat Fibers from Grain Millers: Robert Serrano shares about the many uses of oat fiber, which helps replace gums, improve rollablility and bread crumb. Plus, depending on the processing, it can be used in a gluten-free system. Grain Millers has also found ways to include more than just the oat hull fiber. So, bran and beta-glucans are included to help hold more water. Learn more at https://www.grainmillers.com/ Vegan Cheese from Ingredion: Matt Yurgec talks about a vegan cheese that’s rich in protein, and a baked beet cracker. Both are made with texturizers that help improve quality. Ingredion has pea starch-based texturizers that help with sheatablity and expansion during baking, adding just the ri

The IFT annual event is a place bustling with new technologies, interesting ingredients, and hundreds of other things to spark the interests of the food industry. There’s plenty to explore, so in case you didn’t get to see everything, here are a few of our favorite innovations from the show. Dr. Lin learns about new fiber innovations, sugar reduction solutions and vegan ingredients! New Fibers from InterFiber: Witosław Pastuszka from Interfiber shares about their sugar cane fiber product. Besides adding fiber to products, it’s zero calorie. It also adds no taste or sweetness, and has a very neutral color and taste. They share their favorite use for it, and some other fiber products. Learn more at interfiber.com Sugar Replacement from Ingredion: Eric Shinsato with Ingredion talks about Astraea Allulose, a sugar replacement. A low-calorie bulking agent, it’s 70% as sweet as sugar. Plus, it has browning benefits. The ingredient is available in liquid or crystalline form. Eric covers how it can be used in f