| July 9th — National
Cow Appreciation Day |
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We’ll admit it: making a leap from National Cow Day to commercial baking might seem like a stretch, but baking is everywhere, and dairy plays a quiet but critical role in so many of our favorite creations. So today, we’re tipping our hats to the humble cow and spotlighting one of the industry's favorite dairy-derived ingredients: non-fat dried milk. |
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Mighty Results With Milk Powder |
Non-fat dried milk (NFDM) isn’t just a shelf-stable convenience, it’s a workhorse that adds richness, improves dough characteristics, enhances browning, and supports fermentation. All without requiring refrigeration. It’s a baker’s best friend when fresh milk isn't practical, especially in high-volume production environments.
This ingredient is a shelf-stable powdery form of skim milk that remains after dairy cream and water has been removed from milk.
A by-product of cream and butter production, NFDM is widely used in baking and food manufacturing to improve flavor and texture, offering several benefits: - It can be stored at room temperature and is easier to transport than liquid milk
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Increases structure and stability through the proteins that remain in the milk powder
- Has water binding properties, improving texture and increasing viscosity in batter and dough, thereby enhancing mouthfeel.
NFDM contains high-quality proteins and lactose, which make it especially useful for dough conditioning and promoting browning through the Maillard reaction.
In bakery formulations, NFDM is often used to boost dough strength, crust color, and crumb softness, while also contributing to shelf life and product consistency.
Learn more about how cows help shape the baking industry on BAKERpedia: |
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High Protein in
Baked Goods |
The demand for high-protein baked goods is on the rise, driven by consumer interest in nutrition and functional foods. But what does it take to formulate a bakery product that meets the FDA’s “high in protein” claim while maintaining great taste and texture?
This expert-led session, brought to you in collaboration with IFT, explores the science, formulation strategies, and market potential of protein-fortified baked goods. Speakers: Dr. Runnan (Grace) Li & Susanne Stoeger-Moore Webinar length: 60 minutes Cost: $0 Members/$99 Non-Members |
| This course teaches the correct procedures and steps required to produce a proper sandwiched product. It's intended for individuals responsible for producing these products, but also useful anyone who wants to gain insight into the process.
Topics include key attributes for this type of product, ingredient usage, processing steps, different approaches, baking, cooling, packaging, and more. Certificate: Upon passing final tests Course length: 3 hours Cost: $250 for Members / $300 Non-Members
Get group pricing for your team of 3 or more members! Email [email protected] for details. |
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| Ask Our Dough Technologist |
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Q: How many layers should my dough have? |
There are two types of lamination that I commonly see running trials here at the Rademaker Experience Center: lamination with fat and lamination without fat.
While lamination without fat can be necessary for many commercial baked goods, the exact number of lamination layers heavily relies on the type of dough and final shape of the product. Rounded products, like sourdough boules for example, gain a lot of strength and height from the tightly formed skin or surface during shaping. Other products, like tin bread or toast bread, benefit from having layers added during the sheeting process to improve volume and gas retention.
When laminating with fat, you have a lot of traditional guidelines: French Croissants should have 27 layers of fat, Puff Pastry (Pâte Feuilletée) should have 729 layers of fat, etc. These are good starting points, but you can play around with the amount of layers to get different effects. |
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Master Emulsifiers With This Live Webinar |
Emulsifiers play a vital role in commercial baking, ensuring process consistency, improved texture, and extended shelf life. But with clean-label demands and regulatory changes on the rise, how can bakers continue to harness their benefits effectively?
Join emulsifier expert Jim Doucet with PATCO Products in our July Webinar for an in-depth look at the current landscape of emulsifiers in bakery products. This session explores their functionalities, modes of application, and practical strategies for achieving the desired results in your formulations. July 23 | 11:00 AM ET Register Today |
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NEW COURSE: Hands-On Bread Training |
Many bakers were never taught how ingredients actually work in industrial-scale bread.
In ASB’s NEW course, Commercial Bread Production, we teach you to identify production errors and understand the science behind each one.
Join the first cohort of ASB’s groundbreaking new hybrid course, with online modules and an in-person workshop that brings bread science to life. 13 – 16 October | St. Louis, MO
Learn More & Register |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US
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