Bragan Ingredients’ Post

We must stop this charade, that we can make words mean whatever we want them to mean. #ValueStream is one of the most mangled terms in product development & value creation. This is the relationship between value (valuable products or services) and value streams. * we don't start with value streams * we start with a hypothesis about value (and we attempt to quantitatively predict an ROI on creating & fulfilling that value) * if our hypothesis about value is baking and selling cakes, then we have an end goal in mind: a positive return on the upfront investment required to bake and sell cakes * to further refine our required investment to bake & sell cakes we *identify* the value stream (not design; value streams aren't designed, they are identified based on the value we want to create) * that value stream might look like: procure an oven --> procure ingredients --> procure storage --> procure cake boxes --> procure equipment --> mix the ingredients --> bake the cake --> decorate the cake --> package the cake --> deliver the cake --> secure payment That's our value stream. It is derived FROM, and aligned TO baking and selling cakes; we didn't create it out of thin air. From here, we can make modifications to the value stream to do things like: find ways to reduce our required investment to increase our ROI, scale to make more cakes, outsource part of our value stream for cost effectiveness, etc.

Celebrating National Chocolate Week by shooting Terry's Chocolate Orange Official fudge 🍫🍊 Get a piece of the pudding with the recipe below 👇 Ingredients:  3 Terry's Chocolate Oranges broken into segments   1 can condensed milk   1 Terry's Chocolate Orange Sprinkles    Method: 1. Start by lining a tin with baking paper (around 18-20cm square).  2. Simply add all ingredients to a microwave-safe bowl and pop in the microwave for 30 seconds and stir. Blast for a further 30 seconds and give another stir. Repeat this process until fully melted.  3. Pour your fudge into your baking tray and smooth over the top with the back of a spoon. If decorating the top, dot evenly with Terry's Chocolate Orange slices and sprinkles.  4. Pop in the fridge for 3 hours until hardened. Once ready, cut into 36 squares for the perfect treat chocolatey treat to enjoy.

🔥 Thermal Profiling - Episode 6 🔥 Mushiness and “Area Under Curve” Metric. In thermal profiling, we’re always looking for new ways to measure the quality of baked products. One such metric is the Area Under Curve (AUC)—the area between the S-curve (from the core of the product) and the axis of coordinate. The longer the product stays in the oven, the larger the AUC becomes. But why is this important? There may be a link between this metric and the mushiness of the final baked product. 🍞🤔 What’s more, it’s easy to measure the AUC for each baking phase—oven spring, critical change zone, and bake-out—to gain more precise insights into product quality, assuming it makes sense for your process. ⚙️📊 Could this be a critical factor in understanding texture? Time to measure and find out! 🔍 Do such metrics make sense for you? Or any others? 🍔🍔 I am Stephane. I help bakery professionals perfect their baking with reliable data from the core of their products. #BakingScience #ThermalProfiling #BakingMetrics #QualityControl #BakeryData

The unique range of our malt flours come from a great expertise in the field of the speciality malts.

The viscosity of cake batter plays a crucial role in determining the volume and texture of the final product. When batter is too thin (low viscosity), it lacks the structure needed to trap air during mixing and baking, resulting in a dense, flat cake with minimal rise. On the other hand, if the batter is too thick (high viscosity), it can be difficult for the batter to spread evenly in the pan, leading to uneven baking and a heavy, compact texture. The ideal viscosity allows for proper air incorporation, enabling the cake to rise well and form a light, fluffy crumb. Achieving the right batter viscosity involves balancing ingredients such as flour, eggs, sugar, and liquid, along with controlling mixing time and technique. #foodbites #foodtechnology #batterrheology

Correlations between Rheological properties and baked volume Cohesion refers to the property of the dough to maintain its structure when stress is applied, which is essential in determining the volume of baked goods. In the case of baking, cohesive dough will keep its shape and will not spread or collapse too much during rising and baking. This allows for building the structure that helps retain better the gases produced by yeast or other agents employed for leavening, thus allowing for better, more voluminous baked goods. In reverse, if the dough is weak in cross linking there will not in all likelihood be sufficient gas entrapment and minimum volume will be attained with more compact dough. The relationship linking cohesiveness and the volume of baked goods is of great importance because it influences both the handling of the dough as well as the end structure of the bread or pastry. If the dough is very weak or does not have the required cohesiveness, then the dough may be too sticky or difficult to shape which limits the amount of control the bakers have over the resultant product. At the same time, appropriately cohesive dough will rise evenly and uniformly during the proofing stage, creating an even and thus desirable crumb structure when baked. This emphasizes the role cohesiveness plays in achieving not just the target volume but also the texture and quality of the finished product.

Elevate your panned baking gems with a diverse range of natural colors! Discover how these vibrant hues can transform your baked goods and learn the key factors to consider for effectively using natural colors in panned gems. https://bit.ly/4d6CKKg

What does it mean to say that TRUST THE PROCESS? Let me explain it to you based on my expertise. This is how it goes when you hear of baking a cake. First you have to get the right ingredients, a good recipe and a well crafted procedure to give a fully baked cake. Once you bake your cake what follows is a cooling process, as shown on the pic. Before I knew it my cakes could break mercilessly because I wasn't colling before cutting. So any time you are making a cake you should cool it properly before cutting. Cooling cakes prevents many problems, Below are some examples: 📌breaking up thereby giving a bad shape. 📌If you want to decorate that cake you cannot, because the cake cannot hold the cream and it will melt into the cake. 📌Hot cake ca easily attract bacteria if not properly handled. These are just a few reasons for cooling cakes. Well, so my understanding to these three words is, 📍enduring the hardships before achieving a certain goal. 📍 believing in yourself and eventually you become a winner. P.S. What is your understanding about these three words? And does it apply to your hustle? Have a lovely night ♥️♥️♥️

Struggling with flat, dry cakes? There's nothing worse than when you’ve poured your passion into baking and the ingredients work against you. We got a solution for you - enter KAKE MATE™ All-Purpose Cake Emulsifier – your ticket to cake perfection. Why choose KAKE MATE All-Purpose Cake Emulsifier? • Enhanced Volume: Watch your cakes rise higher and fluffier, making them as light as a cloud. • Superior Texture: Achieve a melt-in-the-mouth softness that keeps customers returning for more. • Extended Shelf Life: Keep your cakes fresher for longer, reducing waste and maximizing satisfaction. • Versatility: Whether you’re crafting delicate sponges or decadent, buttery cakes, KAKE MATE delivers consistent excellence. Turn your cake baking into an art form with KAKE MATE and transform your bakery into a haven of perfect cakes every time. 🌟 Ready to experience cake perfection? 🌟 Try KAKE MATE today and see the difference it makes in your baking. #CakeIndustry #Emulsifiers #BakingIndustry #SolutionSpotlight

Dive into our latest blog post and explore how Magorex's innovative products can elevate your baking and confectionery creations to the next level. From non-stick baking trays to versatile cake slicers, we've got the tools that make your baking process smoother and more efficient. 🍰✨ Read now by clicking in the link below!