Colorful fruit twists
After winning $12 million in the largest ever World Series of Poker event, Paul Gold joked, I won because of the blueberries, explaining that they are
Fiber for health and function
Bakers can select from a variety of concentrated fiber ingredients to complement the natural fiber of whole grains. Many of these ingredients offer specific
Beyond refined flour
Consumers are demanding more products be made wheat flour, such as their morning bagels. The baking industry is experiencing double-digit growth in both
A natural trend in dough conditioners
A burgeoning group of consumers are demanding whole grain, natural and organic bakery products. These trends impact the selections of every ingredient
Whole Grain Buzz
Photo courtesy of ConAgra Food IngredientsThe question for todays bakers, is not should they use whole grain, but how much. There seems to be plenty of
Protein empowers bakery foods
Bakers can use a Food and Drug Administration- approved qualified health claim for soy protein. The health claim relates soy protein to a reduced risk
Redefining healthful bakery foods
Wegmans Foods Markets manufactures a line of breads fortified with omega-3 fatty acids derived from fish oils. These two images represent the effect that
Keeping molds, bacteria at bay
High-volume bakeries can use a variety of preservatives and preservative delivery systems to ward off mold and bacteria growth. Many people find that
