New Book Release by Cauvain and Clark

Baking Technology and Nutrition: Towards a Healthier World presents an innovative and much needed study of the changes taking place in the world of baking.  Discussion faces on new avenues open to bakers seeking to improve the nutritional value of their products.

Thursday, October 24th, 2019

BakeTran’s Presentations at BIRT, NZ

At the Baking Industries Research Trust (NZ) Technology Transfer Seminars in September 2019 we provided presentations on ‘Product, Ingredient and Process Trends in Baking’, and ‘Improving Process Control to Support Innovation and Process Efficiency’ (for plant bakers). Auckland and Christchurch were the locations for the seminars.

Thursday, October 24th, 2019

Global Opportunities and Challenges for Bakers

was the topic for BakeTran’s contribution to the South African Association for Food Science and Technology (SAAFoST) Northern Branch Meeting in October 2019.  The potential for bakers to make positive contributions towards reducing the problems of global obesity through fat and sugar reduction was discussed.  Opportunities for reducing energy usage in breadbaking with innovative dough processing methods were explored.  The roles of imagination and the systemisation of company technical knowledge in innovation were highlighted.

Thursday, October 24th, 2019

Bread Dough Stickiness Project

Dough stickiness is a particular problem in industrial bakeries as it can lead to plant stoppages, loss of production and wastage; this has become of greater concern with the implementation of lower salt levels in breadmaking.  The joint project between BakeTran and AEGIC showed that the sensory assessment of stickiness was closely related to dough softness.  Objective measurements confirmed that the mechanical shearing of dough by equipment was a significant contributor to stickiness in plant bakeries.

Worshipful Company of Bakers

In a short ceremony at Bakers’ Hall in London on Tuesday 30th October 2018, Stan was admitted as a Freeman of The Worshipful Company of Bakers.  The Bakers’ Company can trace its origins back to 1155 and is the City of London’s second oldest recorded guild.

BakeTran in Australia

BakeTran has completed a four year collaboration with the Australian Export Grains Innovation Centre based in Perth, Western Australia.  The project studied the functional requirements for Australian wheat in a South East Asian baking context.  Outputs from the project included the development of alternative methods for dough processing.

Making Cakes and Cookies Healthier

The potential technological impacts in reducing sugar and fat levels in bakery products are discussed in Baking+Biscuit Int. Vol 29-19.  Changes in formulation need to be accompanied by changes in processing methods in order to deliver consumer-acceptable nutritionally enhanced bakery products.

Thursday, October 24th, 2019

Sugar Reduction in Bakery

Sugar Reduction in Bakery: Up for the Challenge?  Is the topic discussed by Cauvain and Clark in the February edition of The World of Food Ingredients.  Some potential routes for bakers for reducing the sugar content of their products are offered.  The key role of texture is emphasised.

Thursday, October 24th, 2019

Recent Books

Third Edition of Technology of Breadmaking with major revisions and new material remains a key technical review of modern breadmaking around the world.

Baking Problems Solved Second Edition with significant editions relevant to problem solving, its Q&A format provides focused information and practical solutions to many problems in the bakery.

ICC Handbook of Cereals, Flour, Dough and Product Testing: Methods and Applications 2nd ed. provides a comprehensive review of the progression of grains from breeding through to arrival of products with the consumer.


Thursday, October 24th, 2019