Briess Food’s Post

Brownies are a popular baked product sold in bakeries, and it is high in chocolate content. Cocoa powder is used at around 10% of the total formulation, at prices of around $5/lb, this is an expensive ingredient. Prova USA has created a new cocoa extract that has the ability to reduce your cocoa powder significantly. Grab the formulation here: https://lnkd.in/deBZQKMC #cocoaextract #cocoapowder #brownies #browniebars #bakedgoods #formulation #costoptimization

Detailed Project Report on Chocolate Liquor Manufacturing Plant Chocolate liquor, despite its name, does not contain alcohol. It is a fundamental ingredient in chocolate production, serving as the primary liquid base from which chocolate products are derived. It is produced through the grinding and liquefying of roasted cocoa beans, resulting in a thick, semi-solid mass. The process of making chocolate liquor involves several stages, which includes the harvesting of cocoa beans that are then fermented and roasted to develop their flavor profile. Read More at: https://lnkd.in/gdgNuHbW #chocolateliquor #syndicatedanalytics #rawmaterials #manufacturingPlant #projectreport #plantcost #costanalysis #businessplan #plantsetup

What's the difference between enzymes and chemical improvers used in Baking? 🤔 Enzymes are naturally occurring proteins that help break down complex molecules, improving dough texture and increasing volume. 🍞 Chemical improvers are synthetic additives that provide similar benefits but may not offer the same clean-label appeal.🎂 With more customers driving clean-label food trends, bakeries are leaning on enzymes to deliver the clean-label options customers want without sacrificing the quality they expect. #bakingtips #commercialbaking #enzymes

Creating benchtop formulations isn’t the hard part with converting conventional bakery items into Gluten-Free. Finding a co-man with a tolling cost of $1/lb is the challenging part. This is where I excel in. Getting the manufacturing cost down to where it makes sense for my clients to go to market. Today, I used BENEXIA® Xia powder 125 to replace eggs and reduce the cost of this gluten-free cookie formula. Thank you Remi Reguero for setting me up! Details in my comments. #baking #glutenfree #manufacturing #comanufacturing #productdevelopment

What are the ingredients in bakery shortening? Shortenings on the retail market usually contain added monoglycerides, either in combination with diglycerides or in distilled form. Shortenings for commercial baking are likely to contain additional surfactants, such as propylene glycol–fatty acid esters, glycerol–lactic acid esters, and sorbitol–fatty acid esters.

For a small bakery who specializes in bread, you might want to add AACC Method 38 Gluten Hand Washing if your local supplier introduces a new hard flour brand. Theoretically, a higher number means you'll have a better gas retention thus a bigger volume of bread (of course you'll need to develop your gluten well, use a reliable yeast brand, proper proofing environment, etc). Btw you can use this method too if you forgot to put label on the various flours in your pantry. Less or no gluten means it's either a cake flour or a soft flour (though if you're an expert in flour, a simple touch and rubbing of a small amount on your thumb and index finger will do).

Bakery science & technology available and applicable for you.  Ever found yourself in a situation where you urgently needed information on how to solve certain situations? Like: - Dealing with recurring product issues due to inadequate shelf life? - Cakes falling apart before they even reach the supermarket? - Biscuits not releasing properly from the mold? - The quest for a recipe with less fat and sugar? - Delving into the effects and influences of certain ingredients? Do you recognize these situations? Then a Silver Membership might be just what you need. https://lnkd.in/eeHKiPAN

What really is #LifyWheat ? 👀 👉 LifyWheat, like any other wheat, is a versatile ingredient. LifyWheat flour can be used in a wide range of applications that are part of consumers' everyday lives: bread, pasta, cookies, breakfast cereals... 👉 LifyWheat flour can be incorporated as a partial or total replacement for white wheat flour, without any major changes to the process. To find out more, click here: https://hubs.ly/Q02RYR2j0

YOUR PRODUCTS: cookies 🍪 | "Cookie" is a term usually used to refer to sweet snacks with high sugar and shortening content and limited water. Cookies can be produced using Sobatech's medium shear mixing systems. This requires a controllable energy input between 2 and 8 Wh/kg to achieve the perfect flavour and texture. Discover how our continuous applications can contribute to your products below. #continuousmixing #innovation #cookies

Transform your Baking and Coffee creations with liquid #DATEM! Introducing Liquid DATEM, a versatile emulsifier designed for bakers and food manufacturers who seek both performance and convenience. While liquid emulsifiers may offer marginally less functionality than their solid counterparts, they make up for it with unmatched ease in closing, helping streamline your production process. # Why liquid Emulsifiers are ideal for Biscuits, cookies and crackers: When working with drier doughs, like those for biscuits and crackers, powdered emulsifiers such as DATEM or SSL may not always disperse fully, potentially causing unsightly brown spots. Liquid and paste emulsifiers eliminate this risk, ensuring consistent results every time by: - Enhancing machinability for smoother operations - Reducing batch-to-batch variability - Evenly dispersing fats and oils for perfect texture - Controlling spread to maintain shape and quality - Improving bite quality, delivering crispier, crunchier products # Increasing cookie volume, giving your baked goods a fuller appearance For Non-Dairy Coffee Creamers: -Emulsifiers play a critical role in achieving the perfect coffee creamer. Our liquid DATEM, along with MDG and SSL, works synergistically to provide: A rich whitening effect, influenced by fat type, homogenization, and emulsifier performance -Superior dispersion to prevent oil reparation and ensure o smooth, stable blend in coffee *Product Specifications: -Acid value: 75-95 mgKOH/g -Saponification value: 390-440 mgKOH/g -Tartaric Acid: 15-25 g/100g -From: Liquid (sourced from Plam/Sunflower) *Dosage Recommendations: -Bread: 0.1-0.5 %on flour weight -Biscuits/Cookies: 0.1-0.5 % on flour weight -Oleo-Result: Up to 5% of batch weight *Packing Options: -25 kg jerry cans -200 kg HDPE drums *With a shelf life of 18 months, Liquid DATEM is designed for optimal performance when stored in a cool, dry place, away from direct sunlight.