Browsed by
Author: innograin

Triticale and Tritordeum

Triticale and Tritordeum

Both triticale and tritordeum are hybrids of wheat and other cereals. Generally, when a hybrid is created, the aim is to combine the advantages of several cereals. In the case of these hybrids, the goal was to maintain the baking quality of wheat while improving plant resistance to extreme conditions or enhancing nutritional benefits. It’s important to clarify that although these cereals are often mixed up in labels and some articles as ancient wheat varieties, unlike these, hybrids are the…

Read More Read More

Oats: A Unique and Interesting Cereal

Oats: A Unique and Interesting Cereal

Oats are a very curious and interesting cereal. Yet, at least in Spain, they are not experiencing the success they could. As we will see, this cereal shares similarities with others, but it also has significant differences, both in composition and morphology, that make it very special. Let’s start by highlighting that oats are a husked cereal, like barley or rice (there are also husked wheats, but these are less common). This means that in companies that process oats, specific…

Read More Read More

RYE FLOUR

RYE FLOUR

Rye is the second most widely used cereal in the world for bread making, after wheat. However, rye protein, although not tolerated by the celiac community, is unable to form a three-dimensional network capable of cohering the dough and retaining the gas formed during fermentation. Rye cultivation is better adapted to adverse climatic conditions (cold) and poorer soils than wheat, so it has traditionally been grown in areas where wheat struggled to adapt. Over 90% of rye produced is cultivated…

Read More Read More

BAKERY AND BAKED GOODS COURSE 10

BAKERY AND BAKED GOODS COURSE 10

In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Bread is a product made from flour (usually wheat), water, salt, and yeast. So, we’ll start by getting to know these ingredients and the functionality of their components. But most bread also incorporates other products such as enzymes, additives, fats, or other ingredients. Furthermore, these other ingredients are present in the production of other baked goods, such as cakes…

Read More Read More

Cocoa and chocolate

Cocoa and chocolate

Cocoa is obtained from the fruits of the cocoa tree (Theobroma cacao). This tree is native to Central and South America but is now cultivated in Africa and parts of South Asia. In fact, Africa is the world’s leading cocoa producer. The final characteristics of cocoa-derived products depend on the variety used and its origin. Although more aromatic varieties exist, the majority of the world’s cocoa comes from the Forastero variety. However, edaphoclimatic conditions also significantly influence cocoa, leading to…

Read More Read More

Cakes V: Checks to Perform

Cakes V: Checks to Perform

Cakes are among the most complex products, yet they are often the least controlled during the process. Let’s explore the checks that can help us ensure a certain uniformity in our productions. During the cake preparation, there are several factors that must be controlled due to their influence on the final product quality. These parameters include the batter temperature, its density, and pH levels. Naturally, we assume there is some control over the correct dosing of ingredients, which forms the…

Read More Read More

Dairy Products II

Dairy Products II

After a first entry where we discussed the possibility of incorporating some types of milk or their components into baked goods, now we will talk about other dairy products. Cream and Butter Dairy fats often carry a negative nutritional image due to high levels of saturated fatty acids and the presence of cholesterol, in addition to being excluded from vegan diets. Therefore, they are increasingly replaced by vegetable fats or oils. Another reason for their substitution is their higher cost…

Read More Read More

Dairy Products I

Dairy Products I

Dairy products have been a common ingredient in many bakery, pastry, and biscuit products. Recently, some of these products have come under scrutiny, and some companies prefer to eliminate them from their formulations. In this entry, we will explore their advantages and disadvantages. Milk In general, when we talk about milk, we refer to cow’s milk, although there are other types of milk that can be used in bakery and pastry. Milk is mainly composed of proteins, fat, and lactose,…

Read More Read More

Cakes IV: Formulation

Cakes IV: Formulation

Discussing the formulation of a cake is quite challenging because there are numerous recipes that depend on the type of cake one aims to achieve. However, it’s possible to provide some general recommendations, although it’s always essential to consider that the method of mixing and the desired final characteristics of the cake may necessitate some variation. On the web, we can find many formulations based on units such as cups, tablespoons, or teaspoons. These formulas are straightforward and easy to…

Read More Read More

Egg Products

Egg Products

Following the previous entry where we discussed general aspects of eggs and their functionality in baked product manufacturing, in this new entry, we will delve into the various egg products available in the market. Fresh Eggs Fresh eggs, or shell eggs, are commonly used in households. As previously explained, using this type of egg can pose significant bacteriological problems. For this reason, Spanish legislation prohibits its use unless the egg is subjected to temperatures exceeding 75ºC. In other countries, it…

Read More Read More