JRS Silvateam Ingredients S.r.l.’s Post

Parbaked, Part-Baked, Prebaked, Bake-Off. 🥖 When should you stop the bake? 🤔 Whatever term you use, when baking your product only partially, it’s crucial to stop at the right time. 🌾 Starches make up to 75% of the flour. Not exactly a small player. ⏰ Too early? Starch gelatinization won’t complete, and the crumb structure won’t hold. 🔥 Too late? Your product dehydrates, stales faster, and loses quality. Some studies suggest stopping the bake when the core temperature reaches 82°C. 📍 There’s only one way to know for sure: insert a temperature probe at the core of your product. 🧑🍳 I’m Stephane, founder of Falk Thermal. My mission is to make thermal profiling fast, precise, and stress-free for industrial bakers. 📊 Special offer: I’m providing a free audit of your thermal profiling process to help solve a specific issue you’re facing. This offer is limited to high-speed bun bakers—don’t miss out! Let’s Falk. 🚀 #ThermalProfiling #IndustrialBaking #BakingScience #ProcessOptimization #FoodTechnology #BakeryEfficiency #LetsFalk

#Foodscience: What is Calcium Stearoyl Lactylate (CSL) in Baking? 🍞 Discover the secret to better baked goods! Calcium Stearoyl Lactylate (CSL), also known as E482, is the key to stronger dough, improved texture, and longer shelf life. Learn why this versatile emulsifier is a must-have for commercial bakers striving for perfection. Check out our latest article now! 🚀 #CalciumStearoylLactylate #E482 #FoodAdditives Read more 👉 https://lnkd.in/gRJkFj_J

#Foodscience: What is Calcium Stearoyl Lactylate (CSL) in Baking? Discover the secret to better baked goods! Calcium Stearoyl Lactylate (CSL), also known as E482, is the key to stronger dough, improved texture, and longer shelf life. Learn why this versatile emulsifier is a must-have for commercial bakers striving for perfection. Check out our latest article now! #CalciumStearoylLactylate #E482 #FoodAdditives Read more https://lnkd.in/gRJkFj_J

𝐄𝐯𝐞𝐫 𝐰𝐨𝐧𝐝𝐞𝐫𝐞𝐝 𝐡𝐨𝐰 𝐞𝐠𝐠𝐥𝐞𝐬𝐬 𝐛𝐚𝐤𝐢𝐧𝐠 𝐰𝐨𝐫𝐤𝐬? Our potato protein provides the necessary binding and structure, ensuring your cakes rise beautifully every time.    Eggs play a crucial role in traditional baking by providing structure, moisture, and leavening. They help bind ingredients together and create a light, airy texture.    Baking without eggs can be challenging because you need to replace their multiple functions to achieve similar results. This is where our potato protein comes in. Potato protein mimics the binding and structural properties of eggs.    𝐈𝐭 𝐩𝐫𝐨𝐯𝐢𝐝𝐞𝐬: Binding: Helps ingredients stick together.  Emulsification: Ensures even distribution of fat and moisture.  Gelation: Forms a stable structure to trap air and moisture.    Discover more about potato protein by visiting our website www.rootextracts.com or contact our team at info@rootextracts.co.uk

Roller chain is integral to the baking process of our furry friends' favorite thing (besides you, perhaps): Treats! 🦴🐶 Used in conveyor systems, roller chain carries raw dough through ovens for baking. Precise control of baking time and temperature ensures the desired texture, flavor and nutritional content of each treat. High temperatures can cause premature chain elongation and bring conveyor operations to a screeching halt. To extend chain life, Drives® Extended Life CHP® chain features chrome-hardened pins to decrease wear between the pin and bushing - reducing elongation as a result. Learn more: https://ow.ly/zkQ650R6Jpk #ProductSpotlight #DrivesChainbyTimken #StrongerTogether #BeyondBearings #TeamTimken

Follow these simple steps to create your own sourdough starter at home! Combine flour and water. Feed daily until bubbly and active. SAVE this post and get baking! 🔖🍞 Ingredients: *Arrowhead Mills Whole Wheat or Rye Flour *Arrowhead Mills All-purpose Flour *Filtered Water Instructions: Initial Mixture 1. Mix 1/2 cup whole grain flour with 1/4 cup lukewarm filtered water in a jar. Stir until smooth, cover loosely. 2. Place in a warm spot (70°F/21°C). Day 2 - Let sit for 24 hours. Day 3: First Feeding 1. Discard half the starter. Add 1/2 cup all-purpose flour and 1/4 cup filtered water to the remaining mixture. Mix well. 2. Cover and let sit for 24 hours. Day 4: Feed Again - Repeat the Day 3 feeding process. Days 5-7: Continue Feeding - Feed daily: discard half, add 1/2 cup flour and 1/4 cup filtered water. By Day 7, your starter should be active and bubbly, ready for baking! For frequent use, feed daily at room temperature. For less frequent baking, refrigerate and feed weekly. #sourdough #sourdoughbread #sourdoughstarter

Our very own Cinthya Gallardo from the El Paso Shipping Department has shared an irresistible Candied Pecans recipe! Sweet, nutty, and incredibly easy to make, this treat is a must-try. Enjoy! ✨Ingredients: - 2 Cups of Pecan Halves - 1 Cup of Brown Sugar - 1/4 Cup of Water - 1 Tablespoon of Vanilla Extract - 1 Tablespoon of Cinnamon Powder (optional) ✨Instructions: 1. Line a baking sheet with parchment paper. 2. In a medium skillet over medium heat, stir together the brown sugar, water, vanilla and cinnamon powder if used. Cook until the sugar dissolves and bubbles, about 1 minute. 3. Add the pecans and cook, stirring, until coated, another 1 to 2 minutes. 4. Spread the pecans in a single layer on the baking sheet and set aside to cool and crisp up. 5. Stored in an airtight container at room temperature, candied pecans keep well for up to a week. Freeze them for longer storage. #CandiedPecans #RecipeShare #SweetTreats #SGP

Almond Flour Cinnamon Muffins 3 eggs 1/3 cup maple syrup 2 tablespoons coconut oil, melted 1 tsp pure vanilla extract 2 cups almond flour 1 tablespoon cinnamon 1 tsp baking powder 1/4 tsp salt Directions: - Preheat the oven to 350℉. - In a large bowl, whisk the eggs, coconut oil, maple syrup, and vanilla extract. - Add the almond flour, cinnamon, baking powder, and salt. Stir to combine. - Spoon the batter into 10 muffin tins and bake for 22 minutes until the tops are golden brown. Source: https://buff.ly/44L4PDm #HealthyMuffins #AlmondFlourBaking #CinnamonDelight #NutrientRichTreats #WholesomeGoodness #GlutenFreeBaking #CleanEating #WellnessBites #NourishingTreats #BalancedBaking

Overcome Challenges with Whole Wheat Baking in Your Production Line! As demand for healthier options grows, 100% whole wheat products can be challenging to master in large-scale production. Join us online for this insightful webinar, where experts will dive into hydration management, dough handling, and flavor enhancement strategies designed for industrial settings. Discover how to overcome the unique obstacles of whole wheat dough processing and make your products stand out! Get Involved on December 10th at 11am ET/8am PT: https://buff.ly/40XZo49 #ASBonTheRise #BakingEducation #Webinar #Baking

Let’s be honest, 𝗳𝗶𝗻𝗱𝗶𝗻𝗴 𝗮𝗻𝗶𝗺𝗮𝗹-𝗳𝗿𝗲𝗲, 𝗻𝗮𝘁𝘂𝗿𝗮𝗹 𝗮𝗻𝗱 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 𝗳𝗼𝗿 𝗱𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀 𝗯𝗮𝗸𝗲𝗿𝘆 𝗴𝗼𝗼𝗱𝘀 𝗰𝗮𝗻 𝗯𝗲 𝘁𝗼𝘂𝗴𝗵. That's why we created a high-performance egg replacer for perfect, fluffy textures in your cakes and pastries. 🥐🍪👇 What makes our solution amazing? ✅𝗙𝘂𝗻𝗰𝘁𝗶𝗼𝗻𝘀 𝗹𝗶𝗸𝗲 𝗲𝗴𝗴𝘀: Seamless kneading, rising & proofing. Mimics egg behavior in dough with improved water binding & emulsification for even better results. ✅𝗣𝗲𝗿𝗳𝗲𝗰𝘁 𝗯𝗮𝗸𝗶𝗻𝗴: Holds shape, sets beautifully, & achieves a natural golden brown color through the Maillard reaction. Creates great bite and stays fluffy while improved moisture retention prevents staling. ✅𝗘𝘅𝗰𝗲𝗹𝗹𝗲𝗻𝘁 𝘃𝗼𝗹𝘂𝗺𝗲: Air incorporation achieves foam density that rivals egg whites. Delivers long-lasting stability with stiff peaks. 📲 Reach out to our Sales Director Arianne Douwma-Barentsen to discuss how we can tailor this solution for your specific needs!  #Animalfree #Foodingredients #Bakery #Texture #Sustainablefood