Quality inspection example

A quality inspection example. Bakery Academy is showing how such inspection example would look like, there is however much in ‘the eye of the beholder’. Which says as much that values chosen here might actually be quality complaints of certain customers: the difference between how the product is intended and how it is received. In…

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Quality expectations

Quality expectations are different for every situation. For that we need quality inspections of products and processes. These inspections are done by so called Quality Attributes. Quality Attributes are contributing to the final desired result (‘quality’), they can be considered as follows: Critical (as in Critical Control Point): It is evident that exceeding the target…

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Quality management

For quality management there are severel stages. When bakers start to make a product, they test/ taste it themselves and once reasonably satisfied they let their closest peers evaluate the product. In a next step they will evolve this in a plan to get to the market. Initially the outer markers of such a product…

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What is quality

Perceiving a product to be of high quality. Many ‘purist’ bakers would express that this product resembles how it was made in the past. Or how of it’s superior taste and appearance. Quality can also be a measurement or result. That a product or process is compliant with a certain set of standards and if…

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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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