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Dec. 4th — National Cookie Day |
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| The cookie’s name is derived from the Dutch word koekje, meaning “little cake.” The earliest cookie dates as far back as 7th century A.D. in Persia, where sugar was first cultivated. |
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Smart Cookie Production Tips |
A small but tasty treat, the cookie's popularity reaches around the world. In England and the British colonies, cookies are also called biscuits. Germans call them keks, or plätzchen, and Spaniards call them galletas. In Italy, there are several forms of cookies, including amaretti and biscotti. The most popular cookie flavor in America is chocolate chip.
There are three main stages to cookie dough production:
Creaming: The fat or shortening is creamed with the sugar to entrap air cells and create a fluffy texture. Other ingredients like salt, dry eggs, and baking powder are also added at this stage to improve homogenization of the dough.
Incorporation of liquids: The addition of liquids at this stage helps disperse and homogenize the dough, and aeration continues.
Incorporation of dry ingredients: The last stage of flour addition, or folding in of the flour, gently introduces the flour into the dough without destroying the air cells. Adding flour at the last stage also prevents a gluten matrix from forming, thereby producing a short bite for the cookie. Visit our BAKERpedia page for more cookie production tips! |
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Insoluble Dietary Fiber: Clean Labels and Functional Ingredients |
Consumers are actively seeking food products with clean label ingredients and health benefits, but they also expect these products to have premium quality and sensory properties. Insoluble dietary fibers (IDF) offer a variety of clean label solutions for new formulation and processing challenges. After this webinar, you'll understand the versatility of insoluble dietary fibers, their application in bakery products, formulation approaches, and how to utilize their functionality to improve the quality of baked goods. Speaker: Kornelija Matkovic, Ph.D. Webinar length: 60 minutes |
| Problem Solving & Formulations |
Bread quality issues stem from 3 major categories: people, processes, and ingredients. This course focuses on training the people aspect of bread production, and how to optimize everything else along the way. Review the most common bakery-related problems and science-based strategies on how to solve them, plus get a packet of bread formulas.
We believe that if you master the knowledge in this module, you’ll be well trained to handle quality control issues. Certificate: Yes, on completion Course length: 34 minutes + test
Get group pricing for your team of 3 or more members! Email [email protected] for details. |
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The course is an incredible tool that gives the foundational knowledge needed to go from a complete beginner to being able to understand the product much better as well as how to find the cause of any issues.
— Garret Rozier, Sugar Foods on Bread Certified Courses 01-10 Bundle |
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INTRODUCING THE ASB MASTERCLASS |
This innovative training opportunity combines flexible online learning with personalized, on-site coaching to empower your bakery team with advanced skills and knowledge. Designed for commercial bakeries, the program includes 10 self-paced online courses followed by a full day of hands-on coaching tailored to your facility's needs. Invest in your team’s success and elevate your operations. Learn more and secure your spot today! |
LIVE WEBINAR ON BAKERY ENZYMES |
Dive into the world of enzymes. These ingredients can have a great impact on your product's final quality, shelf life, and much more. Learn what they are, how they work, and how you can apply them to improve your products. In this webinar we'll cover dissecting the wheat kernel, enzyme functionality in baking, and scientific insights for practical application.
Register here to join us live on Jan. 8th Or, register to receive the recording! |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US |
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