Acrylamides guideline

As a helpful acrylamides guideline. A toolbox was created. Called CIAA Acrylamide toolbox. Several options were proposed in this toolbox. Investigate and try in relation to formulation and process adaptation. Of these options some or more easier to adapt and implement than others. Suggestions are for biscuits, crackers, wafers crisp bread and gingerbread: Remove whole…

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Acrylamide and ingredient choices

Acrylamide and ingredient choices. Theoretically it should be possible to select for certain products where no or low fermentation times are being used. To select species with lower Aspargine as a precursor for creating Acrylamide. Flours with low amylase activity (therefore a high falling number or Hagberg number) are reported to assist in lowering the…

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Improving shelf life

Improving shelf life Improving shelf life and it’s hurdles. When projecting the spores, bacteria, moulds and yeast to be the runners in an estafette final. It will be our job as formulators, product and process engineers and manufacturing management. To be obstacle course designers, with the intention to have them all fall and be stopped…

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Internal factors of shelf life

Internal factors of shelf life, the most common factors explained. Water Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of water in a food can be most usefully described in terms of water activity. Next to temperature (an external factor), aw…

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Spoilage types in shelf life

Spoilage types of shelf life. Bakery Academy explaines the three most common types in bakery. Moulds Moulds are the major spoilage problem for bakeries. They are responsible for big costs due to losses of raw materials and end products. These microorganism are a type of fungi that consists of multiple cells in contrast to yeasts,…

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Layering

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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Checking

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 of cakes

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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Spreading

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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Getting the right colour in bakery products.

The colour of a product is very often its signature. Some products will receive some decorations, where other products require that the crust will give its attractive appearance. The colour is a result of several factors in the process of creating a product: It’s formulation regarding the number of: sugars proteins starch fat and type…

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