Exploring Innovative Uses for Beans and Pulses in Soup Production

Beans and pulses are nutritional powerhouses and incredibly versatile ingredients that can revolutionize soup production for the food manufacturing industry. Leveraging these ingredients in unique ways can lead to new product innovations, enhanced nutritional profiles, and improved consumer appeal. Here are some innovative approaches for integrating beans and pulses into your soup manufacturing process.


 1. Using Bean Purees for Creamy Bases


One innovative approach is to use bean purees to create creamy soup bases. This method provides a rich and smooth texture and eliminates the need for dairy, making the soups more appealing to lactose-intolerant consumers and those looking for vegan options. White beans, such as cannellini or navy beans, can be cooked and pureed to form a creamy base that adds flavor and a nutritional boost.

Manufacturing Insight:

Application of Bean Puree in Creamy Soups

Integrate bean purees into your soup lines by replacing traditional dairy or artificial thickeners with natural bean purees. This can be particularly effective in developing new varieties of creamy soups such as tomato bisque, mushroom, and butternut squash.


 2. Innovative Flavor Profiles with Fermented Bean Products


Fermented bean products like miso, made from fermented soybeans, can add a complex umami flavor to soups. Incorporating miso or similar products enhances the taste and introduces probiotics, adding a healthful component to your soups. This can appeal to health-conscious consumers looking for functional foods.

Manufacturing Insight:

Incorporating Miso into Soup Recipes

Add miso to your soup recipes to create unique flavors, such as a Miso-Infused Mushroom Soup or a Spicy Miso Chicken Broth. These can stand out in the market for their bold taste and health benefits.


 3. Utilizing Bean Broth for Depth and Richness


Instead of using traditional stock, consider using bean broth. The cooking water from beans, rich in starches and nutrients, can add depth and a natural thickness to soups. Black bean or chickpea broth can serve as a flavorful base for various soups, offering a unique selling point compared to conventional broths.

Manufacturing Insight:

Creating Bean-Based Broths

Develop a line of soups that use bean broth as a base, such as Black Bean Soup or a Chickpea and Vegetable Stew. Highlight the broth’s richness and nutritional benefits on the packaging to attract health-conscious consumers.


 4. Adding Texture with Roasted Beans and Pulses


Beans and pulses can also be used to add texture and crunch to soups. Roasted chickpeas or lentils can be added as a topping, providing an exciting contrast in texture that enhances the eating experience. This can make the soups more appealing to consumers looking for texture variety.

Manufacturing Insight:

Integrating Roasted Pulses in Soup Products

Consider creating a line of soups with a separate packet of roasted beans or lentils as a topping. This adds texture and provides an additional layer of consumer engagement, as they can customize their soup to their liking.


 5. Enriching Nutritional Profiles with Legume Flours


Bean and pulse flours, such as chickpea or lentil flour, can be used to fortify soups with additional protein and fiber. These flours can thicken soups or be added as part of a nutrient-rich blend. This approach is ideal for developing health-focused soup lines targeting fitness enthusiasts or those seeking high-protein, low-calorie options.

Manufacturing Insight:

Enhancing Soups with Legume Flours

Consider formulating soups with legume flours as a base or thickening agent, such as a Protein-Enriched Tomato Soup with Chickpea Flour or a Fiber-Rich Lentil Flour and Vegetable Soup. This can position your product line as nutritious in the competitive soup market.


 6. Innovative Packaging for Bean-Based Soups


Finally, consider how the innovative use of beans and pulses can be communicated through packaging. Highlighting these ingredients’ health benefits and unique preparation methods can attract health-conscious consumers and those seeking innovative food solutions.

Manufacturing Insight:

Packaging Strategies for Bean-Enhanced Soups

Use transparent labeling and eco-friendly packaging to appeal to consumers’ interest in sustainability and health. Communicate the benefits of using beans and pulses innovatively in your products to stand out on the shelves.


By exploring these innovative approaches, food manufacturers can create new and exciting soup products and cater to a growing market of health-conscious consumers looking for nutritious and delicious meal options.

Dairy Delights: Exploring Milk, Cream, and Cheese in Baking

Dairy products have been integral to baking for centuries, adding richness, moisture, and flavor to various delicious treats. From creamy custards to flaky pastries, the role of dairy in baking is undeniable. In this blog post, we’ll delve into the world of dairy delights, exploring how milk, cream, and cheese elevate our baked goods to new heights.


The Versatility of Milk:

Milk is a staple ingredient in countless baking recipes, providing moisture, structure, and tenderness to everything from cakes to breads. With its higher fat content, whole milk adds richness and flavor, while skim milk offers a lighter option without sacrificing texture. Additionally, alternative milks such as almond, soy, and oat milk have gained popularity recently, providing dairy-free options for those with dietary restrictions.

In baking, milk serves multiple purposes. It acts as a liquid to hydrate dry ingredients, helps dissolve sugars and other ingredients, and contributes to the texture and crumb of baked goods. From classic chocolate chip cookies to fluffy pancakes, milk is vital in achieving the perfect bake.


Cream: The Key to Luxurious Desserts:

When it comes to decadence in baking, cream reigns supreme. The cream’s high-fat content adds indulgent richness and a velvety texture to desserts like custards, puddings, and ice creams. Whether whipped into peaks for topping pies and cakes or gently simmered into a luscious sauce, cream elevates ordinary desserts into extraordinary delights.

Heavy cream, with its higher fat content, is ideal for whipping into stiff peaks to create fluffy toppings or churn into homemade ice cream. Meanwhile, light cream or half-and-half adds a touch of richness without overwhelming delicate flavors, making it perfect for custards and creamy sauces.


Cheese: From Savory to Sweet:

While cheese might not be the first ingredient that comes to mind when baking, its versatility knows no bounds. From savory quiches and cheese bread to sweet cheesecakes and cream-filled pastries, cheese adds depth of flavor and richness to various baked goods.

Cream cheese, with its smooth texture and tangy flavor, is a beloved ingredient in desserts like cheesecake, frosting, and pastries. Ricotta cheese lends a creamy texture to cakes, cookies, and pastries, while sharp cheddar adds a savory kick to biscuits, scones, and savory pies.

Dairy products are indispensable ingredients in baking, adding richness, moisture, and flavor to a wide array of treats. From the creamy goodness of milk and cream to the savory tang of cheese, dairy delights enhance sweet and delicious baked goods, making them truly irresistible. So, whether you’re whipping up a batch of chocolate chip cookies or crafting an elegant dessert for a special occasion, don’t forget to include these dairy delights in your baking repertoire for guaranteed success and delicious results.

Skidmore Sales handles the ingredients large-scale bakeries rely upon for all their creations.   Check out our product catalog, and contact us to get started.


Enhancing Meat and Poultry Processing with Hydrocolloids: A Recipe for Success


Achieving the perfect texture, juiciness, and flavor balance is paramount in meat and poultry processing. It’s a delicate dance of science and artistry that involves various techniques and ingredients. One such ingredient is hydrocolloids. These versatile compounds are revolutionizing how meat and poultry products are formulated and processed, offering many benefits ranging from improved texture to enhanced shelf life. Let’s delve deeper into the role of hydrocolloids in meat and poultry processing and discover how they’re shaping the industry’s future.

Understanding Hydrocolloids:

Hydrocolloids are diverse substances that can form a gel or thickened solution when dispersed in water. Derived from natural sources such as plants, seaweed, and microbial fermentation, hydrocolloids exhibit unique properties that make them invaluable in food processing. Common examples include agar, carrageenan, alginate, and gelatin. Each hydrocolloid possesses distinct characteristics, allowing food technologists to tailor formulations to specific product requirements.

Improving Texture and Moisture Retention:

One key challenge in meat and poultry processing is maintaining optimal texture and moisture content throughout the product’s shelf life. Hydrocolloids play a crucial role in addressing this challenge by acting as water-binding agents. Hydrocolloids help retain moisture during cooking and storage when incorporated into meat formulations, resulting in juicier and more succulent products. Additionally, hydrocolloids can improve the overall mouthfeel by imparting a desirable texture, whether a tender bite or a firm consistency.

Enhancing Yield and Consistency:

Maximizing yield and ensuring consistency are top priorities in large-scale meat and poultry processing operations. Hydrocolloids contribute to achieving these goals by functioning as stabilizers and thickeners. By forming gels or viscous solutions, hydrocolloids help bind meat particles together, reducing purge and cooking losses. This enhances yield and ensures uniformity in product appearance and texture. Hydrocolloids provide the structural integrity necessary for consistent processing and portioning, forming meat patties, sausages, or deli meats.

Controlling Syneresis and Improving Shelf Life:

Syneresis, the undesirable phenomenon of liquid exudation or “weeping,” can detract from the quality and appearance of meat and poultry products. Hydrocolloids act as effective anti-syneresis agents by forming a barrier that traps moisture within the product matrix. This helps prevent moisture loss and maintains product juiciness, extending shelf life and enhancing consumer satisfaction. Hydrocolloids contribute to meat and poultry products’ quality and visual appeal by controlling syneresis, making them more marketable to consumers.

Innovation and Future Trends:

As the demand for clean-label and plant-based alternatives continues to rise, the role of hydrocolloids in meat and poultry processing is evolving. Manufacturers are exploring novel formulations incorporating plant-based hydrocolloids to meet the needs of health-conscious consumers while maintaining product quality and integrity. Furthermore, advancements in food science and technology are leading to the development of innovative hydrocolloid blends and application methods that offer enhanced functionality and versatility.


Hydrocolloids represent a paradigm shift in how meat and poultry products are processed and formulated. From improving texture and moisture retention to enhancing yield and shelf life, these versatile compounds offer myriad benefits to manufacturers and consumers alike. As the industry continues to innovate and adapt to changing consumer preferences, hydrocolloids will undoubtedly remain a cornerstone of meat and poultry processing, driving product quality, consistency, and sustainability into the future.

The Essential Trio: Thickeners, Emulsifiers, and Stabilizers in Sauces, Dressings, and Gravies

Sauces, dressings, and gravies are the backbone of many culinary creations, elevating dishes from ordinary to extraordinary. Behind the scenes of these flavorful concoctions lie a trio of essential ingredients: thickeners, emulsifiers, and stabilizers. These ingredients play a crucial role in enhancing the texture and mouthfeel and ensuring the stability and consistency of these beloved accompaniments. Let’s delve into the world of these components and explore their significance in manufacturing many culinary delights.


Thickeners play a vital role in many sauces, dressings, and gravies. They provide the desired viscosity and texture that enhance the appeal and usability of these condiments, both pleasing to the palate and practical to use. Common thickeners include starches and flours from corn, wheat, tapioca, potato, and arrowroot, as well as gums like xanthan gum and guar gum. These thickeners absorb liquid and swelling, increasing the mixture’s viscosity.

In manufacturing, thickeners are meticulously chosen to achieve the desired consistency while ensuring stability throughout the product’s shelf life. The precise balance of thickening agents determines whether the sauce will be silky smooth, velvety, or thick and hearty.


Emulsifiers are the magic behind creating stable creations, where typically immiscible ingredients like oil and water are combined into a homogeneous mixture. In sauces and dressings, emulsifiers prevent the separation of oil and water, ensuring a uniform texture and appearance.

Common emulsifiers include lecithin, found naturally in egg yolks, and various synthetic emulsifiers such as polysorbate 80 and mono- and diglycerides. These ingredients work by surrounding oil droplets, allowing them to disperse evenly throughout the aqueous phase, thereby creating a stable emulsion.

In the manufacturing process, emulsifiers are carefully selected to achieve the desired texture and stability of the final product. They play a crucial role in maintaining the integrity of the emulsion, ensuring that the sauce or dressing retains its creamy consistency without separating over time.


Stabilizers are the unsung heroes that ensure sauces, dressings, and gravies maintain their texture, consistency, and appearance throughout their shelf life. These additives work by binding water molecules, preventing them from migrating and causing syneresis, or the undesirable separation of liquid from the gel structure.

Common stabilizers include gelatin, agar-agar, carrageenan, and pectin. These ingredients help maintain the desired texture and prevent phase separation, ensuring that the product remains visually appealing and palatable from production to consumption.

In the manufacturing process, stabilizers are carefully incorporated into the formulation to achieve the desired texture and stability. The right combination of stabilizers ensures that sauces, dressings, and gravies maintain their quality and consistency, providing consumers with a delightful culinary experience every time.


Thickeners, emulsifiers, and stabilizers may not be the star ingredients in sauces, dressings, and gravies. Still, they undoubtedly play a crucial role in shaping the texture, consistency, and stability of the finished product. From achieving the perfect viscosity to maintaining a stable emulsion and preventing phase separation, these additives are essential in the manufacturing process, ensuring that the final product meets the highest standards of quality and consistency. So, the next time you enjoy your favorite sauce or dressing, take a moment to appreciate the unsung heroes working behind the scenes to elevate the quality of your culinary creation.


Discover how Skidmore Sales proudly represents the industry’s leading ingredient manufacturers. Explore our comprehensive list of thickeners, emulsifiers, and stabilizers today.

The Unsung Hero of Large-Scale Baking

In the bustling world of baking, where dough rises and flavors blend to create culinary delights, a silent but crucial ingredient often doesn’t get the attention it deserves: yeast. While it may seem insignificant compared to flour, sugar, and other ingredients, yeast plays an indispensable role, especially in large-scale bakeries. Let’s delve into the fascinating world of yeast and uncover why it’s the unsung hero of the baking industry.

The Power of Fermentation: At the heart of every loaf of bread and every fluffy pastry lies the magic of fermentation, and yeast is the catalyst that makes it happen. Yeast, a single-celled organism from the fungus kingdom, consumes sugars in the dough and produces carbon dioxide gas and alcohol as byproducts. This carbon dioxide causes the dough to rise, giving bread its airy texture and pastries their lightness.

Consistency and Efficiency: Consistency and efficiency are paramount in large-scale bakeries, where hundreds or even thousands of loaves are produced daily. Yeast provides both. By carefully controlling the fermentation process, bakers can ensure uniformity in their products, meeting customer expectations every time. Moreover, yeast’s ability to ferment quickly allows for faster production cycles, increasing output without compromising quality.

Flavor Development: Beyond its leavening capabilities, yeast contributes to the complex flavors of baked goods. During fermentation, yeast produces compounds that impart distinct tastes and aromas to the dough. These include alcohols, esters, and acids, which add depth and character to the final product. In artisanal bakeries, bakers often experiment with different yeast strains to achieve unique flavor profiles, showcasing the versatility of this humble microorganism.

Nutritional Benefits: Yeast isn’t just essential for creating delicious baked goods; it offers dietary benefits. As yeast ferments the dough, it breaks down complex carbohydrates and proteins, making them more digestible. Additionally, yeast is a natural source of B vitamins, particularly B1 (thiamine), B2 (riboflavin), and B3 (niacin), which are crucial for energy metabolism and overall health. Thus, bread and other yeast-leavened products can contribute to a well-balanced diet.

Challenges and Innovations: Despite its many virtues, yeast cultivation, and management present challenges, especially in large-scale operations. Factors such as temperature, humidity, and pH levels can affect yeast activity, leading to inconsistencies in fermentation. Moreover, fluctuations in supply and demand can impact bakery operations. However, ongoing research and technological advancements, such as controlled fermentation systems and yeast strains tailored for specific purposes, continue to address these challenges, ensuring the reliability and quality of yeast in large-scale bakeries.

As we savor the aroma of freshly baked bread or indulge in a flaky croissant, let’s take a moment to appreciate the role of yeast in bringing these culinary delights to life. In large-scale bakeries, where precision and efficiency are paramount, yeast is a silent but indispensable partner, shaping our favorite baked goods’ texture, flavor, and nutritional value. So, the next time you bite into a delicious pastry or sandwich, remember to thank the unsung hero – yeast.

Skidmore Sales offers many dry yeasts that are ideal for your next innovation.  We take pride in delivering superior quality ingredients and offering a logistical experience that sets us apart. Our robust network of warehouses spans across the United States and is strategically positioned to ensure swift and efficient delivery to your doorstep. This extensive reach allows us to tailor a logistics plan that aligns seamlessly with your bakery operations’ unique needs, providing unparalleled convenience and reliability.  Contact us to get started today!

Specialty Proteins and Isolates Revolutionizing the Meat Processing Industry

The landscape of the meat processing industry is evolving, driven by changing consumer preferences, sustainability concerns, and technological advancements. Amidst this transformation, specialty proteins and isolates have emerged as game-changers, offering novel solutions that cater to the diverse needs of consumers and the industry alike. This blog post delves into specialty proteins and isolates, exploring their significance, applications, and transformative impact on the meat processing sector.

Understanding Specialty Proteins and Isolates:

Specialty proteins and isolates refer to proteins derived from various sources, including plants, insects, and microbial organisms, that are processed and isolated to create functional ingredients. These ingredients possess unique properties that make them valuable food formulation and meat processing additives.


Applications in the Meat Processing Industry:


Enhancing Nutritional Profiles:

Specialty proteins and isolates are rich sources of essential nutrients, including amino acids, vitamins, and minerals. Incorporating these ingredients into meat products can enhance their nutritional profiles, making them more appealing to health-conscious consumers.

Improving Texture and Mouthfeel:

One of the critical challenges in meat processing is replicating the texture and mouthfeel of traditional meat products in plant-based alternatives. Specialty proteins and isolates offer solutions by providing the desired texture, juiciness, and bite characteristics of meat, thereby enhancing the sensory experience for consumers.

Addressing Allergen and Dietary Restrictions:

With an increasing number of consumers adopting specialized diets, such as vegetarian, vegan, or gluten-free, the demand for alternative protein sources is on the rise. Specialty proteins and isolates offer versatile options that cater to diverse dietary preferences and allergen restrictions, widening the market reach of meat processors.

Innovation and Sustainability:

The utilization of specialty proteins and isolates in the meat processing industry aligns with the growing emphasis on sustainability and environmental responsibility. By diversifying protein sources and reducing reliance on traditional livestock farming, these ingredients mitigate the ecological impact, including greenhouse gas emissions, land use, and water consumption.

Challenges and Future Outlook:

While adopting specialty proteins and isolates presents numerous opportunities for innovation and growth, challenges remain, including cost, scalability, and consumer acceptance. However, ongoing research and development efforts are focused on overcoming these hurdles, driving continued advancements in the field.



Specialty proteins and isolates are revolutionizing the meat processing industry, offering solutions that cater to evolving consumer preferences and sustainability concerns. As the demand for alternative protein sources continues to rise, these ingredients will play an increasingly integral role in shaping the future of food. Embracing innovation and harnessing the potential of specialty proteins and isolates will enable meat processors to stay ahead in a rapidly changing market landscape, delivering nutritious, flavorful, and environmentally sustainable products.


Skidmore Sales is your go-to distributor for specialty proteins that meet the demands of today’s discerning consumers. Our extensive range of high-quality ingredients is tailor-made for innovation, ensuring your products stand out.

But that’s not all – when you partner with Skidmore Sales, you’re not just getting top-notch ingredients but gaining access to a team of seasoned professionals. Our sales staff are experts in the field and trained food scientists with years of hands-on experience. Their expertise and insights are invaluable assets as you navigate the ever-changing landscape of the food industry.

Ready to take your creations to the next level? Get in touch with us today to discover how Skidmore Sales can help you identify and source all the ingredients you need for your next innovation.

Unveiling Flavor: The Essential Role of Spices, Herbs, Garlic, and Onions in Food Processing

In the culinary world, spices, herbs, garlic, and onions are the hidden gems that transform dishes from mundane to magnificent. However, their significance stretches beyond the kitchen, playing vital roles in food manufacturing. Depending on the application, these ingredients are crucial for enhancing flavor profiles, prolonging shelf life, and even offering health benefits. Let’s explore the diverse uses of these indispensable elements and examine the market trends influencing specific industry segments.

Spicing Up Meat Processing

Meat processing relies heavily on the perfect blend of spices, herbs, garlic, and onions to create mouthwatering products. Whether following time-honored recipes or exploring innovative techniques, these ingredients are essential for crafting delectable meats that captivate consumers’ taste buds.

Common uses include:

  • Flavor Enhancement: Spices like paprika, cumin, and garlic powder, along with aromatic herbs such as thyme and rosemary, are fundamental in meat rubs and marinades, imparting depth and complexity to the flavor profile.
  • Preservation: Garlic and onions, renowned for their natural antimicrobial properties, play a crucial role in extending the shelf life of processed meats while enhancing their savory notes.
  • Visual Enhancement: Vibrant spices like turmeric and saffron, combined with the natural pigments found in garlic and onions, lend an appealing hue to meat products, enticing health-conscious consumers with their antioxidant properties.


Spice in Large-Scale Bakeries

In baking, spices, herbs, garlic, and onions add depth and character to an array of baked goods, from bread and pastries to savory treats.

Common uses include:

  • Aromatics: Cinnamon, nutmeg, and ginger infuse baked goods with warmth and complexity, creating enticing aromas that beckon customers.
  • Flavor Infusion: Herbs like rosemary and thyme elevate savory bread, while spices like cardamom and cloves add intrigue to sweet delicacies like cakes and cookies.
  • Health Focus: Bakeries are responding to consumer demand for healthier options by incorporating spices and herbs known for their beneficial properties, such as cinnamon for its potential in regulating blood sugar levels.


Elevating Savory Foods

From soups and sauces to snacks and ready meals, spices, herbs, garlic, and onions are indispensable in enhancing the taste, aroma, and visual appeal of savory dishes.

Common uses include:

  • Global Flavors: Exotic spice blends like curry powders, garam masala, and harissa are gaining popularity as consumers embrace diverse culinary experiences, enriching menus and product offerings.
  • Clean Label Movement: Manufacturers are turning to natural herbs and spices as clean label alternatives to artificial additives, meeting consumer demands for transparency and authenticity.
  • Customization: With the rise of personalized dining experiences, savory food producers offer a range of spice and herb-infused options, allowing consumers to tailor flavors to their preferences.


Market Trends and Outlook

According to market research, the global spices and herbs market is poised for steady growth, driven by increasing demand for natural, clean-label ingredients, growing interest in global cuisines, and raising awareness of the health benefits of these ingredients.

As food processors and manufacturers continue to innovate and adapt, spices, herbs, garlic, and onions will remain indispensable ingredients in creating memorable culinary experiences across various industry segments. By harnessing the power of these elements, food professionals can unlock endless possibilities and delight consumers’ palates worldwide.

Using spices, herbs, garlic, and onions in meat processing, large-scale bakeries, and savory foods goes beyond mere flavor enhancement; these ingredients are instrumental in product differentiation, shelf-life extension, and meeting evolving consumer preferences for natural, flavorful, and health-conscious options. Let’s embrace the potential of spices, herbs, garlic, and onions to revolutionize the food industry and elevate culinary experiences.

Skidmore Sales offers thousands of spices, herbs, onion and garlic products for every application.   Peruse our catalog, and contact us to get started!

Baking Beyond Boundaries: Exploring the Latest Ingredient Trends in Large-Scale Bakeries

In the ever-evolving world of baking, large-scale bakeries are embracing a new era of innovation and consumer preferences. The industry is witnessing a delightful transformation from clean-label ingredients to sustainability-focused choices. Let’s dive into the top ingredient trends reshaping the landscape of large-scale baking.

Clean Label Revolution:

Consumers today are more conscious than ever about what goes into their baked goods. Large-scale bakeries respond to this demand by adopting clean-label ingredients – simple, recognizable components without artificial additives or preservatives. This trend aligns with health-conscious choices and caters to those seeking transparency in their food.

Rise of Alternative Flours:

Bid farewell to traditional flours as large-scale bakeries experiment with alternative options like almond flour, coconut flour, and chickpea flour. These alternatives cater to gluten-sensitive consumers and bring unique textures and flavors to baked goods, adding a touch of diversity to the traditional repertoire.

Plant-Based Pleasures:

Plant-based diets are rising, and large-scale bakeries are adapting to this shift by incorporating plant-based ingredients. From plant-based milk to egg replacers and vegan butter, these choices appeal to vegans and provide a guilt-free indulgence for a broader audience.

Functional Ingredients for Well-Being:

Bakeries are going beyond the basics and infusing their creations with functional ingredients. Probiotics, prebiotics, and superfood additives are making their way into the mix, offering delicious treats and potential health benefits, promoting overall well-being.

Sweet Alternatives:

The sweet tooth isn’t neglected in this revolution. Large-scale bakeries are exploring natural sweeteners like honey, maple syrup, and agave nectar, providing a healthier alternative to traditional refined sugars. The result? Irresistible treats without compromising on health.

Ancient Grains Rediscovered:

Ancient grains, once relegated to niche health stores, are now finding their way into large-scale bakery recipes. Quinoa, spelt, and amaranth are elevating the nutritional profile of baked goods, offering a wholesome and hearty experience for consumers.

Sustainability at the Forefront:

Environmental consciousness is becoming a priority for large-scale bakeries. The industry is shifting towards sustainable sourcing and reducing waste in production processes. From ingredient selection to packaging, every step is taken with the planet in mind, positively impacting both taste buds and the environment.

Innovative Texture and Shelf Life Enhancers:

Texture matters and large-scale bakeries are incorporating innovative emulsifiers and texturizers derived from natural sources. These ingredients not only enhance the mouthfeel of baked goods but also contribute to extended shelf life without compromising on quality.

Gluten-Free and Allergen-Friendly Delights:

Acknowledging the prevalence of food allergies and sensitivities, large-scale bakeries are expanding their offerings to include gluten-free and allergen-free options. Now, everyone can savor the joy of freshly baked treats without worry.

Artisanal Love:

Large-scale bakeries are bringing a touch of artisanal flair to their creations. By incorporating artisanal ingredients, these bakeries are satisfying taste buds, and celebrating culinary diversity.

As large-scale bakeries continue to evolve, these ingredient trends reshape how we experience baked goods. From a focus on clean labels to embracing sustainable practices, the future of baking looks promising, diverse, and, most importantly, delicious.

Skidmore Sales offers thousands of ingredients that meet the demands of the dynamic and innovative world of large-scale baking.  Our team of ingredient experts can help you identify the ideal ingredient for your next bakery innovation.  Please browse our extensive catalog and contact us to get started.

International Sourdough September

Can you believe that bread is older than metal? Our earliest ancestors have been baking and eating bread since the Neolithic age. Historical records indicate evidence of primitive grinding stones, possibly used by humans to process grains and make flatbread.

While bread comes in various shapes and sizes, a common element is the leavening process. Nobody knows when or who discovered the method. The earliest records are from the ancient Egyptians. Some theories connect the rise of bread making in tandem with alcohol brewing. But without enough evidence, that’s what they remain: theories.

Before the invention of commercial yeast, all leavened bread contained naturally occurring yeast. For the unversed, it means bread always had a slower rise. Therefore, all bread was always sourdough. A quick trip around different kitchens in the world is a testament to this.

The Ethiopians use wild yeast to make injera. People in Ghana and Nigeria make ogi through fermentation. Sourdough was a household practice in Germany until brewer’s yeast became popular. The world has sourdough recipes from France that date back to the 17th century. The recipes detail using a starter that was fed and raised thrice before being added to the dough. Unsurprisingly, the French have always been particular about high-quality, tasty bread. A baker’s life isn’t supposed to be easy, after all.

The beauty of sourdough bread is in the time and patience it takes. The magic happens at its own pace. But as we all know, it is well worth it. The breadmaking industry did not feel the same way.

Sourdough faded into oblivion with the introduction of commercial yeasts. Commercial yeasts make production faster, more efficient, and less labor-intensive. Baking sourdough was no longer sustainable. Bakers turned their attention to the baguette, a faster-rising bread.

But we seem to have come full circle today. Thanks to television baking and Instagram, sourdough has reclaimed its moment in the spotlight. We’ve seen a love for sourdough rekindled or brand-new obsessions.

OFI Introduces deZaan Organic Cocoa Powder

OFI recently launched 100% segregated organic cocoa powder.  The deZaan Master 01 (011DQ) cocoa powder is farmed, sourced, and processed through a fully segregated supply chain to ensure its organic credentials.

The cocoa powder can be used in various applications, including dairy, confectionery, and baked foods.

According to their website, “this expertly crafted cocoa powder has a vibrant brown color, a wonderfully fine texture, and a rich chocolate taste.  This is the pinnacle of organic cocoa powder.  It’s also supported by the availability of full traceability and organic certifications.”