| February — National Pie Month |
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Discovered in the 1950s by scientists at the U.S. Department of Agriculture, xanthan gum is produced through the fermentation of simple sugars by Xanthomonas campestris. By the 1960s, it entered commercial production, earning FDA approval in 1969 and later adoption across Europe. Today, it’s the most widely used gum in the food industry. |
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Functional Ingredient Spotlight: Xanthan |
February gives us two delicious reasons to talk baking — National Pie Month and National Pancake Day. While these products may look different on the surface, they share a behind-the-scenes hero: xanthan gum. From smooth pie fillings to stable pancake batters, this naturally sourced ingredient plays a key role in consistency, texture, and performance.
Xanthan gum is a polysaccharide used as a stabilizer and thickening agent, particularly in bakery systems where structure, moisture control, and shelf life matter. In baking, it’s commonly used in gluten-free applications as a partial substitute for wheat flour, acting as a texture enhancer, viscosity builder, humectant, and dough improver.
Its functionality spans a wide range of products, including cakes, cookies, breads, muffins, pancakes, and pie fillings. At low usage levels (often around 0.05%), xanthan gum improves gas retention, batter stability, spread control, volume, crumb strength, and freeze-thaw performance. Its ease of dissolution in hot or cold water, compatibility with salts, and resistance to enzymes make it especially valuable in commercial bakery environments where consistency and handling durability are essential.
Explore formulation, functionality, and applications in the full BAKERpedia article. |
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Baking with Ancient Grains of the Great Plains |
Discover how ancient grains are shaping innovation in modern baking. This webinar explores the functionality, flavor, and nutritional value of grains like einkorn, spelt, Khorasan wheat, millet, and buckwheat — featuring real-life examples of the different grains in action with videos alongside expert insights.
See how ancient grains can be successfully applied in commercial and artisan formulations to inspire new product ideas. Speaker: Rachel L. Carson Webinar length: 60 minutes Cost: $0 Members / $99 Non-Members |
| Explore the science behind the small ingredients that make a big impact in bread production. This course breaks down how salt, sugar, enzymes, dairy, fibers, and other minor ingredients influence dough handling, structure, and overall performance. Gain practical insight into functionality and application to better control consistency and elevate wheat-based bread formulation. Certificate: Upon passing final test Course length: 35 minutes Cost: $150 for Members / $250 Non-Members |
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| Ask Our Dough Technologist |
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Q: What's the most common dough issue you see in commercial bakeries, and what's usually the root cause? |
Many issues that we see across a sheeting line can stem from dusting flour usage, either too much or too little.
Too much flour: Many operators in commercial bakeries have full control over sifter speeds and tend to run them high "to be safe." While more flour seems like the best way to prevent sticking, it usually has the opposite effect. It causes the dough sheet to slip unevenly through reduction stations (especially multi-rollers), creates barriers between layers during lamination, and leads to misalignment during cutting and shaping. It also goes without saying that excessive flour creates unnecessary waste as it accumulates in conveyor trays and on the bakery floor.
Too little flour: Usually an issue with tackier doughs, insufficient flour causes the sheet to stick to belts, rollers, and cutting equipment. This is especially common on the underside of the dough, which is difficult to monitor during production. A quick visual check is to watch the lower roller scrapers at the outfeed of each reduction step. If the dough adheres to the roller and forms a ripple or "bunches up," it is being forcibly peeled from the surface rather than releasing cleanly.
Finding the balance: Perfectly balancing dusting flour takes some experimentation as every formula is different. Ideally, the dough sheet should carry most of the flour with it, leaving very little in catch trays or on the floor. There should be just enough flour to allow the dough to glide freely and release from rollers. You should be able to feel the flour when running your hand over the surface, but it should only be faintly visible. Have a Dough Question? Email [email protected]!
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Live Webinar: Enzymes for Clean Label Baking |
Explore how enzyme technology is helping bakeries move beyond DATEM while meeting clean label expectations. In this technical webinar, Tom Gibbons of Novonesis breaks down how lipases function as effective dough-strengthening solutions, where they perform best, and what to consider when optimizing formulations. Join us to better understand the role of enzymatic alternatives in maintaining texture, performance, and product integrity. March 11th | 11:00 AM ET Save Your Spot |
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Build Smarter: Sanitary Design Workshop |
Join industry peers in Chicago March 31-April 1 for a hands-on workshop from BEMA, ASB, and BEAG focused on sanitation, food safety, and hygienic equipment design. Built for engineers, sanitarians, and plant leaders, this program delivers real-world strategies for cleaning, layout, and HACCP-aligned sanitary processes that support efficient, compliant operations.
ASB Members Get $100 Off Registration!
Learn More & Register |
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American Society of Baking | 4231 W 96th Street, Indianapolis, IN 46268
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