What is the composition of flour

What is the composition of flour

What is the composition of flour, for the most part the composition of flour is similar, Starch, Water( Moisture) Protein, Sugar, Fat and Minerals. The quality of flour will depend on many different factors. The biggest differentiation is the flours protein content, Strong bakers flour 

What are the basic ingredients to make a cake

What are the basic ingredients to make a cake

The basic ingredients used to make a cake are Flour Sugar Water Eggs Shortening/Butter/Oil/Margarine Additives Baking Power/ Baking Soda/ Cream of Tartar      

List of Anticaking Agents Approved For Baked Products

List of Anticaking Agents Approved For Baked Products

Here is the complete list of approved anticaking agents by CFIA that can be used in baked products or in ingredients for baked products and goods. Item No. Column 1 Additive Column 2 Permitted in or Upon Column 3 Maximum Level of Use and Other 

What is the amount of anticaking agents usage for Baked Products

What is the amount of anticaking agents usage for Baked Products

What is the amount of anticaking agents usage for Baked Products. Below is the regulated amounts of allowable anticaking agents that can be added in baked products or mixes or blends that are made and sold for retail or industrial applications.     Item No. 

What is active dry yeast

What is active dry yeast

Active dry yeast is special prepared yeast in dry format, it contains about 6-8% moisture oppose to its counterpart fresh yeast which contains about 70% moisture/water. Dry active yeast is usually offered in different granules or small pellets. Dry active yeast also has a much 

List of Approved Starch-Modifying Agents for Bakery Applications

List of Approved Starch-Modifying Agents for Bakery Applications

Here Is A List of Approved Starch-Modifying Agents for Bakery Applications such as cakes, fillings, custards, muffins and glazes. Item No. Column 1 Additive Column 2 Permitted in or Upon Column 3 Maximum Level of Use and Other Conditions A.1 Acetic Anhydride Starch Good Manufacturing 

List of Approved pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents

List of Approved pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents

Here is a List of Approved pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents. Item No. Column 1 Additive Column 2 Permitted in or Upon Column 3 Maximum Level of Use and Other  Conditions A.1 Acetic Acid (1) Cold-pack cheese food; Cold-pack (naming the 

Approved Food Colouring Agents For Baking Application

Approved Food Colouring Agents For Baking Application

Here is a list of Approved Food Colouring Agents that can be used in baked products. The amount of approved colouring agents that can be added to baked products of foods are regulated the CFIA.   Item No. Column 1 Additive Column 2 Permitted in 

List of Approved Sweeteners that can be used in baking applications

List of Approved Sweeteners that can be used in baking applications

Here is a List of Approved Sweeteners that can be used in bakery applications or general foods. Item No. Column 1 – Additive Column 2 – Permitted in or Upon Column 3 – Maximum Level of Use and Other Conditions A.01 Acesulfame potassium (1) Table-top 

List of Approved Sequestering Agents

List of Approved Sequestering Agents

Here is a regulated List of Approved Sequestering Agents for bakery and food applications an is set by CFIA. Item No: Column 1 Additive Column 2 Permitted In or Upon Column 3 Maximum Level of use and Other Conditions A.1 Ammonium Citrate, dibasic Unstandardized foods 

How much Bleaching, Maturing or Dough Conditioning Agents

How much Bleaching, Maturing or Dough Conditioning Agents

How much Bleaching, Maturing or Dough Conditioning Agents can be added to doughs or bread mixes? Below is the list regulated by CFIA.   Item No. Column 1 Additive Column 2 Permitted in or Upon Column 3 Maximum Level of Use and Other  Conditions A.1 

Approved Bleaching, Maturing or Dough Conditioning Agents

Approved Bleaching, Maturing or Dough Conditioning Agents

Here is a list of  Approved Bleaching, Maturing or Dough Conditioning Agents that are used to improve dough Rheology, texture,  stability, tolerance and machine ability.    Their regulated allowable usage and dosage rates as per CFIA. Item No. Column 1 Additive Column 2 Permitted in 

List of Approved Emulsifying, Gelling, Stabilizing or Thickening Agents

List of Approved Emulsifying, Gelling, Stabilizing or Thickening Agents

Here is a List of Approved Emulsifying, Gelling, Stabilizing or Thickening Agents that can be used, these additives are regulated by the CFIA, Health Canada. Item No. Column 1 Additive Column 2 Permitted in or Upon Column 3 Maximum Level of Use and Other  Conditions 

FDA Additive List

FDA Additive List

Here is a complete acceptable list off food additives by the FDA (US. Food and Drug Administration. ADDITIVES A Acacia (gum arabic)- EMUL/STAB, REG, Used as thickener, emulsifier, or stabilizer at =20% of alcoholic beverages-172.780, GRAS/FS, See Reg Part 135, Frozen Desserts; Part 169, Food 

List of Approved Food Enzymes

List of Approved Food Enzymes

Here is list of approved Food Enzymes that can be used in baked products or mixes used in baking application, pastry application or general food application. Item No. Column 1 Additive Column 2 Permitted Source Column 3 Permitted in or Upon Column 4 Maximum Level 

List of Approved Preservatives for baked products

List of Approved Preservatives for baked products

Here is a List of Approved Preservatives and the amount od dosage ans usage for baked products. These amounts are regulated by the CFIA. Item No. Column 1 Additive Column 2 Permitted in or Upon Column 3 Maximum Level of Use and Other Conditions A.1 

Types of Food Ingredients (FDA)

Types of Food Ingredients (FDA)

Here is A list of Types of Food Ingredients listed by FDA ( Food and Drug Administration in the United States. The following summary lists the types of common food ingredients, why they are used, and some examples of the names that can be found 

List of Approved Yeast Foods for Bakery Application

List of Approved Yeast Foods for Bakery Application

Item No. Column 1 Additive Column 2 Permitted in or Upon Column 3 Maximum Level of Use and Other Conditions A.1 Ammonium Chloride (1) Flour; Whole wheat flour (1) 2,000 p.p.m. of the flour (2) Bread (2) 2,500 p.p.m. of the flour. For combinations see 

Does Cinnamic Aldehyde (Cinnamaldehyde) Affect Yeast Activity In A Dough?

Does Cinnamic Aldehyde (Cinnamaldehyde) Affect Yeast Activity In A Dough?

Does Cinnamic Aldehyde (Cinnamaldehyde) Affect Yeast Activity In A Dough? The answer is Yes, Cinnamic Aldehyde  is a organic compound giving cinnamon its unique flavor, taste and aroma. It is the main component In flavorings and extracts. Using high amounts of these extracts or flavor 

How to use Caustic Soda to make Pretzels ( Sodium Hydroxide )

How to use Caustic Soda to make Pretzels ( Sodium Hydroxide )

How to use Caustic Soda to make Pretzels? ( Sodium Hydroxide ) First and foremost you must take some important safety precautions. Use latex gloves and safety glasses when using caustic Soda. Usage can range from 3-6 % for normal traditional pretzels. You can increases