Baked In Science

Who can you go to for help with your flour challenges? Dr. Gary Hou from the Wheat Marketing Center in Portland, provides the flour quality support that you need. Besides running farinograph, moisture, ash and protein analysis, Dr. Hou, a flour expert, also consults on implementing flour quality programs and product development for bakeries. Julio, a commercial baker joins in to seek a solution for his flour quality issues. Why can’t your miller promise a consistent protein quality? What do you need to get from your miller? Do you need an in-house flour quality program? What do you need to clearly communicate with your flour miller before implementing an in-house flour program? Why does strong flour make Kaiser cuts disappear? These questions were answered in the podcast. To help bakers like Julio, Dr. Hou and Dr. Carson will teach you how to monitor your flour quality and implement an in-house flour quality program (http://bakerpedia.com/product/science-of-flour/) Do you have bakery problems that you would

We all know that baking with fiber is challenging. Not only does it mess up your absorption levels, it affects mixing time and final product attributes as well. In this episode, we have Jim Little, VP Innovations at Craftmart in Indianapolis. We talk about the new FDA regulation on fiber, and the big challenges in high fiber baking. Not all fiber are created equal. Therefore, we share some bakers tips on how to deal with flavor, texture and mold issues when baking with fiber. We discuss a new kind of fiber - resistant starch. Though a little more expensive, it has the least impact on dough as compared to many other fibers. Lastly, we covered the 5 important tips on baking with fiber. You don’t want to miss this valuable nugget on reducing your gluten usage with high fiber baking!

BAKED in Science S1 E2: The Future of Mixing Do you beat the heck out of your dough during mixing and make it as warm as possible? If so, I’d like to introduce you to a new form of cool mixing from Rapidojet. Here, we learn about Dr. Bernard Noll’s startup story for Rapidojet: continuous hydration mixing technology. From Minimal Viable Product (MVP) that didn’t sell well, to learning about how the Australians inspired him, He talks about his vision for Rapidojet and explains why it suits continuous mixing. Where else can bakers use this technology? Gluten hydration. On the macromolecular level, Rapidojet penetrates the surface tension and hydrates the individual gluten particles between 250-500 km/h. At such force, Rapidojet does two things that the traditional mixer doesn’t: - It atomizes water onto individual particles that are free falling, which increases the surface area for interaction. - The force of the water (on impact) is energy converted directly into the dough (energy and work are what develops

What will be trending in 2018? Doug Peckenpaugh of BNP media gives us an overview of the top 5 trends to watch. It’s not just clean label, but organic and fresh foods as well. Some of the other questions we dive into are: - Is old new again? - What does "health halo" really mean? In the end, value price products needs to be part of the core of the business for every baker in order for bakers to thrive in their businesses. In this episode, we also talk about why FODMAPS are important. With up to 15% of our population suffering from IBS, Manildra Australia has launched an innovative FODMAPS free mix that caters to this population. With this FODMAPS free mix, people can enjoy bread that they couldn’t before. Would this give commercial bakers a new product line? To ask for a sample, email Carter at Carter.Wands@manildra.com.au.