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

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

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!

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

Why Does Dough Become Slack in Industrial Baking? Slack or unmanageable dough is a common challenge in industrial baking, leading to inefficiencies and product defects. 1.High Hydration: Excess water content weakens the dough's structure, making it sticky and hard to handle. 2.Weak Gluten Network: Poor-quality flour or insufficient mixing can result in inadequate gluten development, reducing dough elasticity. 3.Over-Fermentation: Excessive fermentation time breaks down gluten, creating overly soft, sticky dough. 4.Temperature Fluctuations: Inconsistent dough temperatures impact yeast activity and gluten strength. 5.Enzyme Activity: High levels of proteolytic enzymes degrade gluten proteins, weakening dough structure. Optimizing hydration, mixing, fermentation, and temperature control is essential for achieving consistent, manageable dough on an industrial scale. #FoodScience #BakingIndustry #DoughConsistency

Boost Your Recipes with Soy Lecithin! Fluffy Milk Bread “Bake softness into every bite!” • Role of Lecithin: Enhances dough elasticity and softness, slowing staling. • Ingredients: • Bread flour: 500g • Milk: 300ml • Yeast: 5g • Sugar: 50g • Soy lecithin: 2g • Instructions: 1. Knead all ingredients into a smooth dough. 2. Let rise for 1 hour, shape, proof for 20 minutes, and bake at 180°C for 25 minutes

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

No-Bake Blueberry Cream Pie 🫐✨ ✨ What You’ll Need: * 1 package (8 ounces) cream cheese, softened * 1 cup powdered sugar * 1 teaspoon vanilla extract * 1 cup heavy cream * 2 cups fresh blueberries * 1 prepared graham cracker crust (9 inches) ✨ How to Make It: 1️⃣ Beat cream cheese and powdered sugar until smooth. 2️⃣ Beat in vanilla extract. 3️⃣ In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture. 4️⃣ Gently fold in blueberries. 5️⃣ Pour mixture into the graham cracker crust. 6️⃣ Refrigerate for at least 2 hours before serving. #NoBakePie #BlueberryPie #SummerDessert #EasyDessert

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