The beginners guide to baking.

The beginners guide to baking.

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The Top 10 Most Misunderstood Baking Ingredients—and What They Really Do

From lecithin to sorbic acid, we break down 10 misunderstood baking ingredients—what they do, why

The Psychology of Color in Baked Goods: What Sells (and What Doesn’t)

Color affects how baked goods sell. Learn how color choices—from pastel pink to deep brown—shape

Mixing Mistakes in High-Volume Baking: What to Avoid

Avoid dense texture, poor rise, or wasted batches—fix the most common mixing mistakes in high-volume

Fresh Yeast vs. Dry Yeast: What Professional Bakers Should Know

Compare fresh yeast and dry yeast in baking. Understand their impact on flavor, rise, and

The Difference Between Bread Crumbs and Panko in Baking and Cooking

Learn the key differences between panko and bread crumbs, and how each one performs in

The Role of Salt in Baking: More Than Just Flavor

Salt shapes flavor, texture, and shelf life in baking. Learn how this essential ingredient impacts

Bread Improvers: What They Are and How They Help Commercial Bakeries

Bread improvers help bakeries get better rise, texture, and consistency. Learn what they do, when

High-Gluten Flour vs. Bread Flour: Which One Should You Use?

Compare high-gluten vs. bread flour by protein, elasticity, water absorption, and best use cases in

Baking Soda vs. Baking Powder: What’s the Real Difference?

Know when to use baking soda or baking powder and how each one affects rise,

Corn Syrup vs. Glucose Syrup: Which One Works Better in Bulk Baking?

Understand the difference between corn syrup and glucose syrup. Compare sweetness, stability, and when to

How to Choose the Right Cocoa Powder: Natural vs. Dutch-Processed

Understand the differences between natural and Dutch cocoa powder—flavor, pH, baking chemistry, and when to

Dry Yeast vs. Instant Yeast: What Food Businesses Need to Know

Choosing between dry and instant yeast? Here's how food businesses and bulk buyers can decide

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