In the past months we have evaluated about 50 different fibres from over 10 different suppliers, some even with the same specifications. We see however that every manufacturer (or processor) is having a different effect if you evaluate water absorption and oil absorption. What we have done is the following experiment: We take 20 gram…

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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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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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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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Taking baking to the next level. Baking it always looks so easy. But then you realize you have hundreds of raw materials to choose from just to bake a simple biscuit. It can start with something as simple as flour or fat…. If you zoom in you will have multiple options or perhaps just one…

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In lamination one the key elements is to control, whilst obtaining a good and strong dough. By extending the dough and thus reducing the thickness. Part of these lamination steps is that before the first folding, and then reducing of the dough is been done a proper fat (preferably butter due to the taste and…

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Checked biscuits have small cracks or hairlines in them, sometimes hardly visible. Problem appears mostly in short period after packaging, when opening a package and/or touching the product the biscuits will break; in developing products it will occur during cooling stage as well. Mainly with hard sweet biscuits and enzyme modified crackers and possible with…

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Collapsing is a very common issue in cakes, in particular in the more traditional formulations: without stabilisers, emulsifiers, etc. In those cases opening the oven too soon, would have the steam built up in the oven and the cake release too quick, which allowed the top of the cake cool down and thus fall in…

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The spread in cookies and biscuits can be caused by numerous ingredients and processing steps. Probably most baking people will know that the amount and type of fat used in the formulation of the cookies plays an important role: the softer (or more liquid/ easier melting) fat more spread can take place and in combination…

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Vegan is hot and happening. In several products egg whites or egg yolks can be easily replaced by other animal based products, such as certain milk proteins. From a sustainability point of view more and more demand comes for completely plant based products. This means however that the unique functionalities in eggs are lost, as…

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