Perishable Pundit
 
  Home | About | Archives | Sponsorship | Contact Us | Submit / Suggest
  Bakery rss  
   
   Q&A: Bakery Changes In The Last 40 Years
by AIB International
Posted: Tuesday, December 5, 2017 at 5:40PM EST

Question: I am a 1956 graduate of AIB and I'm planning to open another bakery. My old recipes from 30-40 years ago are not working right. Are the raw materials of today different in any way from that period?

Answer: It sounds like you already have a lifetime of experience! Generally speaking, the raw materials today vs. 40 years ago have not really changed with one big exception – shortenings. Forty years ago everyone used partially hydrogenated shortenings in almost every application. That type of all purpose shortening was incredibly versatile and very forgiving of variations in the bakery processes.

Partial hydro is a thing of the past due to regulations and health concerns. Shortenings today vary greatly from different manufacturers and are very specific to almost all applications. Even with careful selection there are some quality challenges. For example, it is very difficult to find a frying shortening that will hold up in a doughnut fryer the way the old options did. They get dark quickly, tend to produce more smoke, and break down faster.

To read the rest of the story, please go to: AIB International


print article
Print Article
send article
Send Article
Respond
Respond
Permalink
Permalink
Share Article
Share Article


Bakery Dairy Deli Floral  Meat & Poultry Produce Seafood Retail & Foodsvc
 Galaxy Desserts  Lowe Refrigeration  Rustic Crust  Rubschlager  Produce Business uk  

mail to friend

Got News? Send your latest press releases and announcements to BakeryPR@PerishableNews.com