bake - July/August 2021 - 46

foodservice
TEXTURE
FLAVOR
&
Freshness relates to two dynamics: texture and flavor, according
to Roger Daniels, vice president research, development, innovation,
and quality for Stratas Foods LLC. This is important to
recognize as single-serve desserts become increasingly popular
in the consumer marketplace.
" A single-serve dessert is on trend in the take-and-go world
that continues to evolve as we exit the COVID-19 pandemic, "
Daniels says. " Consumers do not want the whole cake, pie or
batch of cookies and opt instead for the high-quality dessert
item in a single-serve package. The challenge for the baker is to
ensure freshness of the single-serve item from bakery to consumers'
plates. "
As the single-serve item is smaller than a full cake or pie, the
surface area vs. the volume is more prone to staling and offflavor
development, he explains. A means for maximizing the
freshness factor in single-serve items is via the correct selection
of ingredients. which broadly speaking fall within a classification
of a softener or a toughener.
Softeners are items that tenderize a dough like sugar and
shortening, while a toughener is a protein-containing component
like eggs or flour, which set structure when their respective
proteins are denatured via either a change in pH during batching
or heat from the baking process.
" As it relates to maintaining freshness the ingredient with the
greatest variance in functionality is the shortening, " Daniels explains.
" There are many shortening options and they run the
range of All-purpose to Cake and Icing shortenings. "
A shortening that is formulated with a high oleic oil like Stratas
Foods Apex or Golden Sweetex has the greatest power in maximizing
freshness, he says. This is due to its use of a high oleic
oil component which protects against staling and off flavor development.
The high oleic oil-based shortening helps to protect
against staling by contributing a stronger tenderizing function
that also contributes to a more stable post baked matrix.
As a general rule of thumb, domestic oils (e.g. soy/canola/cotton)
are lower in saturated fats when compared to offshore oils
(e.g. palm/palm kernel/coconut).
" Understand why ingredient A is being added before the ingredient
B in a given recipe/formula, " Daniels says. " Confirm
your tools are functioning properly (i.e.. batching time / temperature
and oven temperature). Collaboration with Stratas' top tier
tech team helps you find the sweet spot between art and science
in your participation in the single serve dessert category. "
46 < MON 2021 | bakemag.com
PROBABLE CAUSES
Insufficient sugar
Insufficient leavening
Wrong flour
Hot oven
Not enough shortening used
Excessive egg use
X
X
X
X
X
X
Over mixed / overworked dough X
Ingredients too cold
Excessive sugar
Excessive leavening
Too much shortening used
Cold oven
Ingredients too warm
Insufficient egg use
Improperly mixed
Pans greased too heavily
Too much shortening used
Under baked
Wrong flavor level
Improperly baked
Off flavor ingredients
Insufficient salt
Wrong leavening
Off color ingredients
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
COOKIE PROBLEMS
X
X
Lack of Spread
Excessive Spread
Off Flavor/
Lack of Flavor
Off Color
JOHN UNREIN
http://www.bakemag.com
bake - July/August 2021

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