Q&A: Bakery Changes In The Last 40 Years
by AIB International
Posted: 2017-12-05 17:40:13 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