Soy Austria’s Post

Perfect for an array of applications - from cooked and uncooked meat to plant-based burgers to refrigerated salads and dips - our Natural Basil Extract is the game-changing ingredient you've been searching for. 🌿 Fight Spoilage: Extend shelf life naturally and combat microorganisms. 🌿 Clean Labels: Deliver “natural”, “additive-free”, and “plant-based” options. 🌿 Flavorful & Low Sodium: Keep the taste, even in low sodium recipes. Elevate your product line from ordinary to extraordinary with this versatile, label-friendly addition. Want to see the impressive results we have with this ingredient? Schedule a meeting with our Technical Team: https://lnkd.in/gpF-9_2z #NaturalIngredients #PlantBasedIngredients #IngredientsDistributors

The Role of Salt in Dough: A Chemistry Perspective Baking isn’t just about flavors—it’s about science. Salt, a simple ingredient, plays a complex role in dough making. Did you know that adjusting salt levels can impact how water interacts with flour, gluten, and starch? Here's a quick breakdown: Salt vs. Water: Salt ions compete with gluten and starch for water. Reducing salt lets flour absorb more water, making dough softer and more elastic. Better Gluten Hydration: Less salt means gluten proteins can hydrate better, leading to a stronger, more flexible dough. Osmotic Pressure: Salt draws water away from key components. With less salt, the dough retains more water, improving fermentation and texture. #FoodScience #BakingTips #SaltAndDough #BakingChemistry

For any of you that enjoy baking, I found this bit of science to be fascinating and helpful. The amount of salt in your dough can impact its quality. As with brewing, understanding the ingredients we use for baking is key to a successful bake. Cheers!

Incorporating #salt into the #doughpreparation should be done with caution as it influences the dough's ability to retain #water, its #rheological properties, #fermentation, and overall #texture. The following chemistry that explains salt's function in dough development is quite intriguing. #doughpreparation #rheologicalproperties #fermantation #foodtexture

Sourdough is a blend of water and flour containing natural yeasts and bacteria. The fermentation process occurs naturally when the yeasts and bacteria feed off sugars that are present in the water-flour mixture. This releases carbon dioxide, which in turn makes the dough rise. It's worth noting that sourdough always includes bacteria and yeast. Sourdough is particularly appreciated for its unique flavour qualities in bread and has since become increasingly popular in the region. In recent years, the number of new packaged breads with sourdough claims has tripled that of 2016. Reasons for this meteoric rise range from a greater focus on nutrition to the rise in cafe-hopping. Using sourdough in bread benefits bakery businesses in several ways, such as the ability to achieve a unique visual and flavour signature. Customers also get to enjoy new artisanal offering as an alternative to regular white bread. Lesaffre’s sourdough brand - Livendo®, offers a selection of sourdough starters and ingredients to give you great flavours and aromas, along with consistent quality for every bake. With high quality formulations, you don’t need professional skills or industrial tools to make delicious bread! Take your baking to a new level with Livendo®, talk to us today! #sourdoughseptember #Lesaffre #Lesaffreapac #Lesaffreasiapacific #BakingwithLesaffre #sourdough #livendo #sourdoughbread #magicofnature

What about the Spanish PAN CON TOMATE? When blended, tomatoes quickly get a gel like consistency that is unlike what you’d expect for something with this much water. Ever wondered what’s going on there? It’s down to the pectin in the tomato. A polysaccharide, which are long chain carbohydrates found in some foods, pectin binds with water when released. When we blend tomatoes, the pectin in the cells is released, which binds with water and traps other solids in the mix, increasing the viscosity. It can also be found in other fruits like lemon or apple. Pectin is a high value food ingredient used in everything from jams to juices and gummies. In Europe and other places, pectin is labelled with the E440 number on the ingredients list. So next time you turn around a product and see it, you now know what it is.

There are many ways to transform food. You can cure it, marinate it, pickle it, or #brine it. So what’s the difference between these terms? Here's a simple breakdown: 🍽️ A classic brine is a solution of #salt and water, used to flavor and preserve meats, vegetables, fish, and fruits. It enhances meat’s juiciness by disrupting muscle fibers, allowing it to absorb more liquid, and prevents proteins from coagulating, resulting in tender meat. 🍽️ There are two #PicklingMethods: fermentation using salt and water, or quick pickling with water and acid, such as vinegar or lemon juice. 🍽️ #Marinating often does not include salt but uses acids like vinegar, wine, fruit juice, or buttermilk to add flavor and help the ingredient retain moisture during cooking. 🍽️ Curing is a more general term encompassing these methods and can include any technique that uses salt and other ingredients to season and preserve food. #SeaSaltSuperstore #CookingMethods

National Strawberry Sundae Day: Enjoy a guilt-free strawberry sundae by using plant-based yogurt and fresh berries. #HealthyDesserts Try this 5 Minute Dairy-Free Strawberry Ice Cream Sweetened naturally with no added emulsifiers or fillers. Ingredients 1 lb Frozen strawberry (sliced, frozen) 1/4 cup Maple syrup 5 tbsp Almond milk, vanilla, unsweetened, Silk Instructions In the bowl of a food processor start mixing strawberries with 1 tbsp maple syrup at a time until strawberries are broken up into small pieces. Scrape the bottom and sides of the bowl. Add remaining syrup and almond milk to the food processor, mixing until well combined. The mixture may still appear to be in small separate pieces. Transfer to a mixing bowl. Using a large spoon or spatula, press it down into the bowl and together until it forms a larger ball. Your ice cream is now ready to scoop. (Mixture will not become a cohesive ball while in the food processor. Once added to the mixing bowl, it will form into scoops.)

𝐏𝐁&𝐉 𝐒𝐰𝐢𝐫𝐥 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 𝐃𝐫𝐞𝐚𝐦 🥜🍓🧀 Ingredients: - 2 cups graham cracker crumbs 🍪 - 1/2 cup unsalted butter, melted 🧈 - 24 oz cream cheese, softened 🧀 - 1 cup creamy peanut butter 🥜 - 1 cup powdered sugar 🍬 - 1 tsp vanilla extract 🧴 - 1 cup heavy whipping cream 🥛 - 1/2 cup strawberry jam 🍓 - Fresh strawberries for garnish 🍓 Instructions: - Mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan. - Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. - In a separate bowl, whip heavy cream until stiff peaks form. - Fold whipped cream into the peanut butter mixture. - Pour half the mixture over the crust. - Dollop spoonfuls of strawberry jam over the peanut butter layer. - Pour the remaining peanut butter mixture on top. - Use a knife to swirl the jam throughout the cheesecake. - Refrigerate for at least 4 hours or overnight. - Before serving, garnish with fresh strawberries. Prep Time: 30 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 30 minutes | Kcal: 450 kcal | Servings: 12 #PBJCheesecake #NoBakeDessert #SummerTreat #CreamyCheesecake #PeanutButterLover

Did you know many dumpling recipes use food additives to enhance texture, preservation, and flavour? Here are some common ingredients that make your dumplings taste even better: 1. Monosodium Glutamate (MSG) – Adds that irresistible umami flavour. 2. Xanthan Gum (E415) – Helps thicken dough or sauces. 3. Sodium Bicarbonate (E500) – Makes dumpling dough light and fluffy. 4. Citric Acid (E330) – Balances acidity in sauces. 5. Sodium Metabisulfite (E223) – Preserves colour and texture in wrappers. 6. Soy Lecithin (E322) – Smooths out dough and fillings. These ingredients contribute to the perfect bite, combining tradition with modern food science. How do you enjoy your dumplings? #DumplingDay #BraganIngredients