🥖 Sourdough Margins, Egg-Free Tech & Fixing Frozen Defects
Strategies to cut commodity costs, reduce waste in the freezer, and boost line efficiency.
👋 Welcome to this week’s Baker Industry Insider!
This week is all about leveraging smart ingredients to beat commodity volatility and refining your technical processes to minimize waste.
But befor…
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Sourdough Concentrates Pay Off: Millbo’s new “Panvivo” concentrates (10% dosage) allow industrial bakers to escape the commodity trap, offering premium regional Italian profiles like Pugliese and Siciliana while stabilizing production costs.
Beating Volatile Egg Prices: LASENOR® VP-100 introduces a patented texturized pea protein that functionally replaces eggs in sponge cakes, ensuring cost predictability and improved crumb aeration without sacrificing the “clean label.”
Dough Science
The Wholemeal Protein Paradox: Despite higher protein content, wholemeal loaves often have lower volume because non-functional bran proteins puncture gas cells and compete for hydration.
Product Quality
No More “Erupting” Icings: “Gray spot” defects in frozen glazes are actually sucrose hydrates; prevent them by substituting a portion of sucrose with corn syrup or invert sugar.
Fixing Cracked Pastry Layers: If your puff pastry is cracking, your margarine lacks plasticity; specialized emulsifiers can fix this interface and even allow for fat reduction down to 35%.
📺 Watch This
Freezing Unbaked Dough: Prevent structural damage and yeast death by utilizing rapid freezing techniques and cryoprotectants to stop large ice crystals from forming.
Stay inspired and keep baking,
With love,
Maite.