| September 22nd — National White Chocolate Day
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White chocolate was first introduced by Nestlé in 1930, followed by the U.S. debut of the Alpine bar in 1948. Then came Hershey’s “Hugs” in 1993, sweet swirls of white chocolate that helped cement its popularity in American confectionery. |
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Baking Bright with White Chocolate |
While it may not have the antioxidants or fanfare of its darker counterpart, white chocolate still holds a delicious place in the baker’s playbook. With its creamy texture and rich cocoa butter base, white chocolate adds contrast, sweetness, and texture to baked goods, from scones and biscotti to cookies and cakes.
White chocolate is a blend of cacao fat (cocoa butter), dairy ingredients, and nutritive carbohydrate sweeteners. Unlike dark chocolate, it contains no cocoa solids, making it a unique ingredient in both structure and flavor. According to the FDA, white chocolate contains not less than 20% cacao fat, not less than 3.5% milk fat, not less than 14% total milk solids, and not more than 55% nutritive carbohydrate sweetener.
In bakery applications, white chocolate is often used for decoration or inclusion, thanks to its ability to contrast with darker chocolates and its fat-rich texture. However, it’s notoriously sensitive to heat and burns easily, requiring careful handling during melting or baking.
Shelf life typically ranges from 6–10 months, but non-enzymatic browning reactions can cause discoloration over time. Proper storage and moisture-resistant packaging are key to maintaining quality. Read more on our BAKERpedia page! |
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Innovations in Gluten-Free Baking |
This IFT-partnered webinar brings together experts to share practical strategies for tackling the challenges of gluten-free baking.
Learn how multigrain blends like quinoa, millet, amaranth, and sorghum can enhance texture and flavor, how to optimize hydration and improve structure with gluten-free flours, and explore the potential of gluten-free wheat starch—an emerging ingredient poised to transform the industry.
Speakers: Dr. Amrita Ray (Northern Crops Institute), George Chookazian (Retired Baker), Richard J. Coppedge, Jr., CMB (The Culinary Institute of America) Webinar length: 60 minutes Cost: $0 Members/$99 Non-Members
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This course is designed for operators, department transfers, and those seeking to expand their knowledge of sheeted cracker production. Covering every stage from dough forming, ingredient functionality, and mixing, to laminating, baking, and final packaging, the course provides a comprehensive understanding of the sheeting process and its equipment.
Participants will gain practical skills to ensure consistency, quality, and efficiency in production. Certificate: Upon passing final test Course length: 5 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 much pre-proofing can I give my dough on a commercial bread line? |
We typically work with a wide range of pre-proofed doughs, from “green” dough straight from the mixer, up to pre-proofed dough with a volume increase of 40%. This is an average pre-proof that we see used a lot, but some cases exceed this amount of volume increase and still yield a nice product.
However, the longer you pre-proof, the more weight inconsistency you get in the final product. If you prefer the longer pre-proofing for that extra flavor development, then it is better to add a Weighing Belt to your line to be sure you have consistent weight accuracy. The Weighing Belt (or similar system) can also adjust for any slight differences between pre-proofed batches of dough on longer production runs. Have a Dough Question? Email [email protected]! |
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Webinar: Consumer Insights on Grain Foods |
What role do consumers see grain foods playing in their health, convenience, and daily meals? Join the Grain Foods Research Institute in this free webinar exploring the shifting perceptions of grain foods, uncovering opportunities to reconnect with younger buyers, highlight nutrition, and drive innovation across the category. Learn how understanding today’s consumers can unlock new ways to position grain foods as staples for well-being and affordability. October 23 | 11:00 AM ET Register Today
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US
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