Baking & Snack -june 2022 - 98

featured technical expert Q&A
Roger Daniels
Stratas Foods
Roger Daniels is driven by service to others. And for him, there's
no better way to serve than by providing people with great food
through baking.
" Food is about relationships and honing one's skills to reconcile
the science side with the art side of what makes outstanding
bakery products, " he said. " This has afforded me the opportunity
to meet great industry friends and to advance ingredient interaction
through key insights as it relates to shortening, oils and margarine
in bakery products. "
A longtime baking veteran, Mr. Daniels will celebrate his 35th
year in the industry in August. He graduated from Ohio State
University with a bachelor's degree in biological sciences and a
master's degree in food science and technology.
Mr. Daniels has worked throughout the industry over the
years. This includes serving as a food techologist at American
Home Foods, Milton, Pa., where he worked on popular products
like Pam cooking spray and Chef Boyardee pasta. From there he
moved to Campbell Soup Co., Camden, NJ, as a senior food scientist
involved with Prego pasta sauces and Campbell's Chunky
Why might a baker want a custom shortening or oil?
The difference between a fat and oil is its physical form at room
temperature. A fat presents as a solid and an oil presents as a liquid.
Shortening is a blend of oil and fat crystallized to a morphology
which, when used in a dough, functions to help soften a dough
matrix. It accomplishes this by enrobing/wrapping around the flour
protein, thereby shortening the linkages of the protein/protein interactions.
Workability of a shortening is the area that a fats and oils
chemist may customize. A baker may want a customized shortening
to achieve an icing with working properties over a wider temperature
range, while another baker may need a highly emulsified
customized shortening to achieve a balance between piece inclusion
and crumb softness for the desired eating properties.
How can shortening be customized to fit bakers'
unique needs?
The fats and oils chemists may use blending technologies (i.e.,
oils and fats in specific ratios with or without minor additives like
emulsifiers) coupled with crystallization processes to achieve the
requested workability of the shortening over a variety of temperatures
or over a variety of use conditions.
From a topline perspective, the shortening needs to work as received
by the baker, in the baker's shop, through distribution/shelf
life, and on the consumer's plate. For example, the challenge for a consumer
packaged goods company or baker is that they need a bakery
shortening to function as received without undo work on the baker's
98 Baking & Snack June 2022 / www.bakingbusiness.com
Soup. In 2001 he joined Bunge
as director of new business development
before
progressing
to
director of research and development.
And in 2011 he began
his current role as vice president of
research, development, innovation and
quality at Memphis, Tenn.-based Stratas Foods.
Along the way, Mr. Daniels secured an MBA from Bloomsburg
University in Pennsylvania.
Mr. Daniels said he's also focused on attracting more talent to
food science.
" Food science as a curriculum is science-based, yet it is not
as well-known an area of higher learning for up-and-coming
students as areas such as culinary school or engineering, " he explained.
" Our industry needs all types of talent. Attracting higher
numbers of food scientists who are exposed to a broader curriculum
than specialists pursuing culinary or engineering degrees is
the current challenge. "
part to be ready to cream into a recipe. Next the bakery shortening
needs to achieve the desired end result like a cake with desired rise,
spread, dome and crumb texture with no, or at least minimal, visual
defects like blistering or cracking. This is followed by relying on the
shortening as a major contributor to achieving the desired shelf life
and post-bake organoleptic properties. Finally, all of this should be accomplished
to meet the end users' nutritional needs.
What information does a baker need to know to
customize a shortening or oil for their product/process?
Through collaboration with their shortening supplier, a baker may
be armed with insight into the appropriate shortening, margarine
and/or oil for their specific application. Oils are typically limited
to brownies and some cookie applications. Margarines confer flavor,
tenderization, layering and structure to pastry applications.
Shortenings with emulsifiers are formulated for a variety of cake
and icing applications.
What factors determine the effectiveness of
shortening in baked goods?
Shelf life of the shortening as it relates to workability is the critical
component. A baker needs to have confidence that the workability
of the shortening at the bakery temperature range is consistent.
For instance, the shortening is required to hold its shape and not
oil out at higher temperatures and conversely cannot be too firm
at lower temperatures. Using a blended shortening that has been
http://www.bakingbusiness.com

Baking & Snack -june 2022

Table of Contents for the Digital Edition of Baking & Snack -june 2022

Baking & Snack -june 2022 - Intro
Baking & Snack -june 2022 - 1
Baking & Snack -june 2022 - 2
Baking & Snack -june 2022 - 3
Baking & Snack -june 2022 - 4
Baking & Snack -june 2022 - 5
Baking & Snack -june 2022 - 6
Baking & Snack -june 2022 - 7
Baking & Snack -june 2022 - 8
Baking & Snack -june 2022 - 9
Baking & Snack -june 2022 - 10
Baking & Snack -june 2022 - 11
Baking & Snack -june 2022 - 12
Baking & Snack -june 2022 - 13
Baking & Snack -june 2022 - 14
Baking & Snack -june 2022 - 15
Baking & Snack -june 2022 - 16
Baking & Snack -june 2022 - 17
Baking & Snack -june 2022 - 18
Baking & Snack -june 2022 - 19
Baking & Snack -june 2022 - 20
Baking & Snack -june 2022 - 21
Baking & Snack -june 2022 - 22
Baking & Snack -june 2022 - 23
Baking & Snack -june 2022 - 24
Baking & Snack -june 2022 - 25
Baking & Snack -june 2022 - 26
Baking & Snack -june 2022 - 27
Baking & Snack -june 2022 - 28
Baking & Snack -june 2022 - 29
Baking & Snack -june 2022 - 30
Baking & Snack -june 2022 - 31
Baking & Snack -june 2022 - 32
Baking & Snack -june 2022 - 33
Baking & Snack -june 2022 - 34
Baking & Snack -june 2022 - 35
Baking & Snack -june 2022 - 36
Baking & Snack -june 2022 - 37
Baking & Snack -june 2022 - 38
Baking & Snack -june 2022 - 39
Baking & Snack -june 2022 - 40
Baking & Snack -june 2022 - 41
Baking & Snack -june 2022 - 42
Baking & Snack -june 2022 - 43
Baking & Snack -june 2022 - 44
Baking & Snack -june 2022 - 45
Baking & Snack -june 2022 - 46
Baking & Snack -june 2022 - 47
Baking & Snack -june 2022 - 48
Baking & Snack -june 2022 - 49
Baking & Snack -june 2022 - 50
Baking & Snack -june 2022 - 51
Baking & Snack -june 2022 - 52
Baking & Snack -june 2022 - 53
Baking & Snack -june 2022 - 54
Baking & Snack -june 2022 - 55
Baking & Snack -june 2022 - 56
Baking & Snack -june 2022 - 57
Baking & Snack -june 2022 - 58
Baking & Snack -june 2022 - 59
Baking & Snack -june 2022 - 60
Baking & Snack -june 2022 - 61
Baking & Snack -june 2022 - 62
Baking & Snack -june 2022 - 63
Baking & Snack -june 2022 - 64
Baking & Snack -june 2022 - 65
Baking & Snack -june 2022 - 66
Baking & Snack -june 2022 - 67
Baking & Snack -june 2022 - 68
Baking & Snack -june 2022 - 69
Baking & Snack -june 2022 - 70
Baking & Snack -june 2022 - 71
Baking & Snack -june 2022 - 72
Baking & Snack -june 2022 - 73
Baking & Snack -june 2022 - 74
Baking & Snack -june 2022 - 75
Baking & Snack -june 2022 - 76
Baking & Snack -june 2022 - 77
Baking & Snack -june 2022 - 78
Baking & Snack -june 2022 - 79
Baking & Snack -june 2022 - 80
Baking & Snack -june 2022 - 81
Baking & Snack -june 2022 - 82
Baking & Snack -june 2022 - 83
Baking & Snack -june 2022 - 84
Baking & Snack -june 2022 - 85
Baking & Snack -june 2022 - 86
Baking & Snack -june 2022 - 87
Baking & Snack -june 2022 - 88
Baking & Snack -june 2022 - 89
Baking & Snack -june 2022 - 90
Baking & Snack -june 2022 - 91
Baking & Snack -june 2022 - 92
Baking & Snack -june 2022 - 93
Baking & Snack -june 2022 - 94
Baking & Snack -june 2022 - 95
Baking & Snack -june 2022 - 96
Baking & Snack -june 2022 - 97
Baking & Snack -june 2022 - 98
Baking & Snack -june 2022 - 99
Baking & Snack -june 2022 - 100
Baking & Snack -june 2022 - 101
Baking & Snack -june 2022 - 102
Baking & Snack -june 2022 - 103
Baking & Snack -june 2022 - 104
Baking & Snack -june 2022 - 105
Baking & Snack -june 2022 - 106
Baking & Snack -june 2022 - 107
Baking & Snack -june 2022 - 108
Baking & Snack -june 2022 - 109
Baking & Snack -june 2022 - 110
Baking & Snack -june 2022 - 111
Baking & Snack -june 2022 - 112
Baking & Snack -june 2022 - 113
Baking & Snack -june 2022 - 114
Baking & Snack -june 2022 - 115
Baking & Snack -june 2022 - 116
https://digitalbs.bakingbusiness.com/sosland/bs/-baking-snack-june-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
https://www.nxtbook.com/sosland/bs/2016_04_01
https://www.nxtbook.com/sosland/bs/2016_03_01
https://www.nxtbook.com/sosland/bs/2016_02_01
https://www.nxtbook.com/sosland/bs/2015_12_01
https://www.nxtbook.com/sosland/bs/2015_11_01
https://www.nxtbook.com/sosland/bs/2015_10_01
https://www.nxtbook.com/sosland/bs/2015_09_01
https://www.nxtbook.com/sosland/bs/2015_08_01
https://www.nxtbook.com/sosland/bs/2015_07_01
https://www.nxtbook.com/sosland/bs/2015_06_01
https://www.nxtbook.com/sosland/bs/2015_05_02
https://www.nxtbook.com/sosland/bs/2015_04_01
https://www.nxtbook.com/sosland/bs/2015_03_01
https://www.nxtbook.com/sosland/bs/2015_02_01
https://www.nxtbook.com/sosland/bs/2014_12_01
https://www.nxtbook.com/sosland/bs/2014_11_01
https://www.nxtbook.com/sosland/bs/2014_10_01
https://www.nxtbook.com/sosland/bs/2014_09_01
https://www.nxtbook.com/sosland/bs/2014_08_01
https://www.nxtbook.com/sosland/bs/2014_07_01
https://www.nxtbook.com/sosland/bs/2014_06_01
https://www.nxtbook.com/sosland/bs/2014_05_01
https://www.nxtbook.com/sosland/bs/2014_04_01
https://www.nxtbook.com/sosland/bs/2014_03_01
https://www.nxtbook.com/sosland/bs/2014_02_01
https://www.nxtbook.com/sosland/bs/2013_12_01
https://www.nxtbook.com/sosland/bs/2013_11_01
https://www.nxtbook.com/sosland/bs/2013_10_01
https://www.nxtbook.com/sosland/bs/2013_09_01
https://www.nxtbook.com/sosland/bs/2013_08_01
https://www.nxtbook.com/sosland/bs/2013_07_01
https://www.nxtbook.com/sosland/bs/2013_06_01
https://www.nxtbook.com/sosland/bs/2013_05_01
https://www.nxtbook.com/sosland/bs/2013_04_01
https://www.nxtbook.com/sosland/bs/2013_03_01
https://www.nxtbook.com/sosland/bs/2013_02_01
https://www.nxtbook.com/sosland/bs/2012_12_01
https://www.nxtbook.com/sosland/bs/2012_11_01
https://www.nxtbook.com/sosland/bs/2012_10_01
https://www.nxtbook.com/sosland/bs/2012_09_01
https://www.nxtbook.com/sosland/bs/2012_08_01
https://www.nxtbook.com/sosland/bs/2012_07_01
https://www.nxtbook.com/sosland/bs/2012_06_01
https://www.nxtbook.com/sosland/bs/2012_05_01
https://www.nxtbook.com/sosland/bs/2012_04_01
https://www.nxtbook.com/sosland/bs/2012_03_01
https://www.nxtbook.com/sosland/bs/2012_02_01
https://www.nxtbook.com/sosland/bs/2011_12_01
https://www.nxtbook.com/sosland/bs/2011_11_01
https://www.nxtbook.com/sosland/bs/2011_10_01
https://www.nxtbook.com/sosland/bs/2011_09_01
https://www.nxtbook.com/sosland/bs/2011_08_01
https://www.nxtbook.com/sosland/bs/2011_07_01
https://www.nxtbook.com/sosland/bs/2011_06_01
https://www.nxtbook.com/sosland/bs/2011_05_01
https://www.nxtbook.com/sosland/bs/2011_04_01
https://www.nxtbook.com/sosland/bs/2011_03_01
https://www.nxtbook.com/sosland/bs/2011_02_01
https://www.nxtbook.com/sosland/bs/2010_12_01
https://www.nxtbook.com/sosland/bs/2010_11_01
https://www.nxtbook.com/sosland/bs/2010_10_01
https://www.nxtbook.com/sosland/bs/2010_09_01
https://www.nxtbook.com/sosland/bs/2010_08_01
https://www.nxtbook.com/sosland/bs/2010_07_01
https://www.nxtbook.com/sosland/bs/2010_06_01
https://www.nxtbook.com/sosland/bs/2010_05_01
https://www.nxtbook.com/sosland/bs/2010_04_01
https://www.nxtbook.com/sosland/bs/2010_03_01
https://www.nxtbook.com/sosland/bs/2010_02_01
https://www.nxtbook.com/sosland/bs/2009_12_01
https://www.nxtbook.com/sosland/bs/2009_11_01
https://www.nxtbook.com/sosland/bs/2009_10_01
https://www.nxtbook.com/sosland/bs/2009_09_01
https://www.nxtbook.com/sosland/bs/2009_08_01
https://www.nxtbook.com/sosland/bs/2009_07_01
https://www.nxtbook.com/sosland/bs/2009_06_01
https://www.nxtbook.com/sosland/bs/2009_05_01
https://www.nxtbook.com/sosland/bs/2009_04_01
https://www.nxtbook.com/sosland/bs/2009_03_01
https://www.nxtbook.com/sosland/bs/2009_02_01
https://www.nxtbook.com/sosland/bs/2008_12_01
https://www.nxtbook.com/sosland/bs/2008_11_01
https://www.nxtbook.com/sosland/bs/2008_10_01
https://www.nxtbook.com/sosland/bs/2008_09_01
https://www.nxtbook.com/sosland/bs/2008_08_01
https://www.nxtbook.com/sosland/bs/2008_07_01
https://www.nxtbook.com/sosland/bs/2008_06_01
https://www.nxtbook.com/sosland/bs/2008_05_01
https://www.nxtbook.com/sosland/bs/2008_04_01
https://www.nxtbook.com/sosland/bs/2008_03_01
https://www.nxtbook.com/sosland/bs/2008_02_01
https://www.nxtbook.com/sosland/bs/2007_12_01
https://www.nxtbook.com/sosland/bs/2007_11_01
https://www.nxtbook.com/sosland/bs/2007_10_01
https://www.nxtbook.com/sosland/bs/2007_09_01
https://www.nxtbook.com/sosland/bs/2007_08_01
https://www.nxtbook.com/sosland/bs/2007_07_01
https://www.nxtbook.com/sosland/bs/2007_06_01
https://www.nxtbook.com/sosland/bs/2007_05_01
https://www.nxtbook.com/sosland/bs/2007_04_01
https://www.nxtbook.com/sosland/bs/2007_02_01
https://www.nxtbook.com/sosland/bs/2006_12_01
https://www.nxtbook.com/sosland/bs/2006_11_01
https://www.nxtbook.com/sosland/bs/2006_10_01
https://www.nxtbook.com/sosland/bs/2006_09_01
https://www.nxtbook.com/sosland/bs/2006_08_01
https://www.nxtbook.com/sosland/bs/2006_07_01
https://www.nxtbook.com/sosland/bs/2006_06_01
https://www.nxtbook.com/sosland/bs/2006_05_01
https://www.nxtbook.com/sosland/bs/2006_04_01
https://www.nxtbook.com/sosland/bs/2006_03_01
https://www.nxtbook.com/sosland/bs/2006_02_01
https://www.nxtbook.com/sosland/bs/2005_12_01
https://www.nxtbook.com/sosland/bs/2005_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com