9 Surprising Facts About Sodium Caseinate in Non Dairy Whipping Cream

Casein is a major source of protein, and it is usually found in animal milk. It can be added to infant foods, beverages, non-dairy whipping cream, pharmaceutical applications etc. Non-diary whipped creams are most times made of vegetable proteins, stabilisers and emulsifiers. They do not often contain lactose. There are several non-diary whipped creams which …

11 Factors That Leads To High Shelf Life Of A Bar Cake

When baking your bar cake there are several things you need to put in mind to ensure that the shelf life of the cake is not compromised. There are several factors that can determine how long your cake can last, with or without the refrigerator, before you completely shove it down the trash. It’s always …

10 Compelling Reasons Why You Need Yeast in Bakery Products

No dough is complete without yeast. From a time as old as the pyramids, yeast has been a key ingredient in baking. Thought as magic, the Egyptians knew the potency of yeast cells in the leavening of bread. Although not fully aware of the content of yeast neither fully understood the mechanism of its action, …

Differences between Dry Yeast and Compressed Yeast in bakery products

Yeasts are microorganisms which are single-celled and classified as part of the Kingdom Fungi. The scientific name for the yeast used for bakery products is called Saccharomyces Cerevisiae which literarily means sugar-eating fungus. It is responsible for the rising of the dough because of its strength and ability to ferment. The fermentable sugars in the …

CALCIUM PROPIONATE AND ITS IMPORTANCE IN THE BREAD INDUSTRY

CALCIUM PROPIONATE AND ITS IMPORTANCE IN THE BREAD INDUSTRY Published on March 29, 2019 The growth of mold in bread and other confectionaries is largely encouraged by the presence of moisture. Although they are killed in the baking process, their spores can be picked up from the atmosphere during the cooling and packaging of bread. …