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How do you determine the overall quality and consistency of baked goods? Bread quality analysis takes into account factors such as taste, appearance, texture, and mouthfeel to provide a quantifiable score for quality. Consistent monitoring of product quality is vital for manufacturing a desirable product. This technical paper explores objective analysis methods and equipment used in the food and baking industry.    Read More

Cannabidiol (CBD) is a type of phytocannabinoid found in the flowers and leaves of Cannabis sativa L plant. It is recognized due to its health and wellness benefits as an anti inflammatory and pain reliever substance without the psychoactive effects of tetrahydrocannabinol (THC). If you are seeking the health and wellness benefits of CBD and hemp extracts, you need to be sure you are using proper terminology and getting what you pay for. This paper covers key things to pay attention to.  Read More

Depanning is a key step in the production of consistent, clean and high-quality bakery products. Whether bread, cake, or anything else baked in a pan, it's a crucial step in getting an intact final product. This is where release agents come in. The use of the appropriate release agent helps bakeries to reduce production costs, prevent sudden line stoppages and product waste and keep conveyor belts as clean as possible. This technical paper covers ways to improve your depanning process, plus release agent application tips and benefits. Read More

Lecithin is virtually the only natural emulsifier available to bakers. Depending on its source, manufacturing process and composition, it can be part of bakery products that are clean label friendly. Lecithin performs many functions in baked goods, including emulsification, stabilization, crumb improvement, and more. Learn all about this ingredient and its uses in this technical paper.  Read More

One of the world’s most famous and commonly consumed baked goods are cakes, with production representing a USD 49.94 billion market. The continuing growth of this market is associated with the growing love for sweet bakery treats and is accompanied by a change in the market dynamic associated with the growing healthy baking trend. This has also caused a need to reformulate or create new lines for trends such as gluten-free, organic, low sugar, etc.  Cake quality is determined by the quality characteristics desired of the final product such as texture, color, volume, taste and aroma. And it's key for baking and selling a successful product. This technical paper looks at the key ingredients in cake, as well as methods to improve and measure product quality.  Read More

The gluten-free market continues in its popularity, from savory snacks to sweet cakes and everything in between. To produce foods that offer quality taste and texture, bakers rely on a number of wheat flour replacements. One source offering multiple solutions is the root vegetable cassava plant.  The flour and starches obtained from this plant are gluten-free, grain-free, nut-free alternatives to white flour. They serve as an alternative in cakes, brownies, muffins, cookies, bread, crackers, chips, and many other bakery products. Additionally, cassava products can be blended with other flours, such as soy or rice, to improve the quality of baked products. This technical paper explores the many uses of cassava-based products.  Read More

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