THIS MONTH IN FOOD

Jan. 15th — National

Bagel Day

The Polish-American baker, Harry Lender and his sons introduced bagels to Americans in the early 20th century. Bagels were made by hand until 1960 when Dan Thompson invented the first bagel-forming machines.

Everything’s Better with Bagels

While there are various styles of bagels, they are characterized by their O-ring shape, shiny tough crust and a chewy crumb. The dough is made using a no-time dough system. 

High protein flour (13.5–14.5% protein and 0.50% ash) and the mixing of bagel dough to full development are essential for its unique chewy texture.  High protein flours can be prepared by blending standard patent flour with semolina or by fortifying lower quality flours with vital wheat gluten. Addition of oxidizing agents, strengtheners or emulsifiers is also an option for enhancing the flour quality via improving gluten aggregation. 

Bagel dough is very stiff and its mixing can be energy-intensive. Spiral mixers are used with small- and medium-size batches while large batches require horizontal mixers.

Their unique flavor and distinct crust are a result of the cold yeast fermentation step, known as retardation. Yeast levels can be adjusted depending on the processing conditions and speed of line. The lower the proofing temperatures, the higher the yeast level needed.  

Check out a typical bagel formula on our BAKERpedia page!

FEATURED WEBINAR:

Consumer Trends: How to Remain in Business

Watch this ASB Coffee Break webinar with special guest, Xochitl Cruz of Bimbo Bakeries. Xochitl and fellow members discuss "Consumer Trends: What Do We Think the Baking Industry Will Offer to Remain in Business?"

Speaker: Xochitl Cruz 

Webinar length: 60 minutes

FEATURED COURSE:

Packaging, Quality

& Shelf Life

Successful bread production doesn’t stop after the baking step. This course explores best practices, key equipment and materials, and quality control program goals to uphold bread freshness and quality.

Certificate: Yes, on completion 

Course length: 35 minutes + test

Get group pricing for your team of 3 or more members! Email [email protected] for details.

OVERHEARD AT THE HUB

"Investing in our people needs to be one of our industry’s top priorities. Our products and processes require skill and people trained to understand the art and science of baking. I’m excited to lead the charge next year as ASB further solidifies its commitment to the baking industry with new training and education resources."

— Matt Bowers | Sr. Director, R&D, New Horizon's Baking Co. and ASB Incoming Board Chair 

LEARN & GROW AT BAKINGTECH

Excited to reconnect with friends and peers at BakingTECH next month? Don’t forget to plan which of the 30+ educational sessions you'll attend, too! From the future of the food supply chain and the impact of GLP-1 on the industry to innovations in machine automation and leadership strategies with a global perspective, there’s something for everyone to spark new ideas and inspire growth.  

Start building your schedule today! 

NEW DATE FOR ENZYMES WEBINAR

This highly anticipated session has been rescheduled to February 5th at 11 AM ET/8 AM PT. Sometimes nature throws unexpected challenges our way, but the knowledge and insights we'll share are worth the wait! If you haven’t registered yet, there’s still time to join us. Don’t miss this opportunity to learn from industry expert Alex Peña about enzyme functionality and its role in bakery innovation

Register here to join us live on Feb. 5th

Or, register to receive the recording! 

American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US

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