Cakes

A cake is a blend of flour, sugar, flavoring, milk, toppings, fruit, fillings, eggs and a leavening agent representing Maillard Browning, fermentation and carmelization reaction. This topic discusses bakery applications, ingredients in cakes, baking innovations, research, news and current market trends in the confectionary industry.

2013 World Chocolate Masters Competition Opens

Barry Callebaut has begun the search for the next U.S. National Chocolate Master who will advance to the 2013 World Chocolate Masters to compete against top culinary artisans from 18 countries. ...More
May 16, 2012
Posted in News, Bakery / Cereal
Image Gallery: Bacon Unwrapped

From sweet to savory and everywhere in between, formulators have a plethora of options when formulating bacon-containing products to meet consumer demand. ...More
May 1, 2012
Posted in Galleries, Bakery / Cereal, Sauces / Gravies / Soup
A Taste of the Tropics

New menu items and retail product launches are inspired by foods from tropical countries like Hawaii, Brazil, the Philippines, Indonesia and Vietnam. ...More
March 26, 2012
Posted in Articles, Bakery / Cereal, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Baking in a Post-Trans World

Fat and oil processors are identifying the hurdles to successful trans-free baking, and developing alternatives that can clear them. ...More
February 14, 2012
Posted in Articles, Bakery / Cereal
Like Fatty Foods? Blame Your Genes

A person’s preference for fatty foods may be genetic according to Penn State researchers who discovered people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene. The findings, published in the journal Obesity, may ...More
February 3, 2012
Posted in News, Dressing / Marinades
Sweet Science of Ice Cream Inclusions

Using inclusions to add color, flavor and texture to ice cream. ...More
January 20, 2012
Posted in Articles, Bakery / Cereal, Flavor
Hostess Brands Files Chapter 11

Hostess Brands, Inc., and its five subsidiaries have filed voluntary petitions for reorganization under Chapter 11 of the U.S. Bankruptcy Code in the U.S. Bankruptcy Court for the Southern District of New York. The company will continue operating its bakeries, outlet stores ...More
January 12, 2012
Posted in News, Bakery / Cereal
Fair Trade Certified Chocolate

Fair Trade certified chocolate, from Callebaut®, ensures the sustainable cocoa sector while offering confectioners, bakers and pastry chefs chocolate ingredients to meet consumer demand. ...More
December 22, 2011
Posted in News, Bakery / Cereal
Potato-Based Resistant Starch

A potato-based resistant starch, by Penford Food Ingredients, contains about 85% dietary fiber on dry solids basis while its bland flavor and color adapts well to a wide variety of food applications. ...More
November 1, 2011
Posted in News, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Stabilizing Frozen Products

Frozen products need specialized systems to keep them from deteriorating under frozen conditions and temperature fluctuations. ...More
October 17, 2011
Posted in Articles, Bakery / Cereal