Danisco is launching two new bakery enzymes for keeping different types of bread fresh for up to 10 days, billed as a change in the previous one-enzyme-fits-all approach to anti-staling technology.
Two bakery shortening products won Innovation Awards at the 2010 Institute of Food Technologists’ (IFT) Annual Meeting and Food Expo in Chicago last week.
The foodstuff is sold inside a 3oz pop-top can and comes in three delicious flavors: PBJ Strawberry, PBJ Grape, and BBQ Chicken. Thankfully, only the first two have candy surprises inside.
Aunt Millie’s has converted its Early American Breads to Hearth 100% Natural Breads following an ingredient change in the product line. The reformulated and renamed bread will be available beginning July 12.
A group of Spanish investors hope to revolutionize the Senegal fresh bread market by setting up a bakery business in the African country.
For the first time in history, IBIE—along with The Bread Bakers Guild of America, Lesaffre International and Europain—will proudly co-host the North and South American qualifier for the Coupe du Monde de la Boulangerie.
Raisio PLC, a food and functional food ingredients provider, has partnered with Romanian bakery company Doprogea Grup to launch a cholesterol-lowering bread under the Benecol brand. According to Raisio, the bread will be the first cholesterol-lowering food product launched in Romania.
A solid-phase micro extraction method was developed to analyze volatile compounds in bread crumb. Three different fibers usually used to determine volatile compounds in foodstuffs were tested, and Carboxen/Polydimethylsiloxane showed the best extraction efficiency. This method can determine about 65 compounds, although only the main compounds responsible for the crumb aroma profile were evaluated quantitatively with a relative standard deviation <20% and limits of detection were 1-18 mg/kg. All the compounds showed a good linearity in concentration ranges of interest with acceptable correlation coefficients (r > 0.99) and recoveries close to 100%. The optimized solid-phase micro extraction (SPME) method was applied to determine aromatic compounds in some precooked frozen breads marketed in Spain (baguettes and ciabattas).
A sensorial evaluation was carried out on the flavour of wheat bread using a test of consumer acceptance for this type of product. The 5 samples evaluated corresponded to prebaked baguettes from the main brands marketed in Spain. At the same time, headspace analysis using a solid-phase micro extraction (SPME) method was used to assess the volatile components of the bread crumb as well as other components, such as salt, lactic acid, and total titratable acidity (TTA), which could affect the flavour.
“Ideas. Brands. Success.” is the motto of Backaldrin. As a company of bakers working on behalf of bakers, backaldrin works day in and day out to develop new product ideas and recipes. After a tough selection and maturing process, only the best recipes end up in bakeries all over the world. Some of them have what it takes to become successful brands, such as our Kornspitz® grain roll or PURPUR® (purple wheat).