Fats and oils in bakery

Fats and oils in bakery. They are tremendously important for many of our products. Most of you will now that fats and oils come with some kind of melting curve, which shows how much of the fat or oil is solid at a certain temperature. But first of all, what is called a fat and…

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From nutriscore B to A in bread

What is a nutriscore? First of all it is good to understand that locally certain different rules apply to Nutriscore due to local eating habits. Based on positives and negatives, nutritional benefits a score is being calculated between A to E. Generically a product can get positive points based on its Energy. As in Sugars,…

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Calorie reduction in biscuits

For calorie reduction in biscuits you first need to know about the basics. Regular biscuits are containing approximately per 100, gram 460 Kcal. Where fats containing 15-20 grams, 60-75 grams of carbohydrates and 6-10 grams of proteins. Every gram of fat will bring about 9 Kcal. Carbohydrates and proteins contribute 4 Kcal. Lower calorie nutrients…

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Reduction of sugar in cake

With the reduction of sugar in cake you need to know. That sugar in most cakes sugar is somewhere between 23-30% of the total formulation. What is a lot. And we may have considered to cut down the sugar in cake. However when replacing sugar many ingredients that are being added having a ‘drying’ effect.…

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Developing cookies with fibre

For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every manufacturer is having a different effect if you evaluate water absorption and oil absorption. In the experiment of al these fibres. We were able to determine for most fibres how they perform.…

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Challenges of enrichment: Psyllium / hardness.

As fibres are products of nature, we can’t design them 100% to our liking; of course the larger fibre length can be (mechanically) shortened and insoluble fibers can be (partly) solubilised. This leaves sufficient challenges for any product developer. For example a known fibre, commonly used in many glutenfree products is Psyllium. Psyllium can absorb…

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Functions of fibres

Fibres are very versatile as you have read in the earlier part of these small articles on them. Fibres have nutritional advantages and with that they have an important role in our metabolism. Apart from the effects on our colon and stool, the water binding capacity gives opportunity to retain water in the baked product.…

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Soluble and Insoluble fibres

Fibres can roughly be divided in soluble and insoluble fibres; although it is much more complex than that. Soluble fibres, as the name suggests, dissolves in water creating a fluids that could be transparent of opaque, but without lumps. Insoluble fibres do not dissolve in water, but do bind water and provide within that texture.…

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