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Munchin’ on Mushrooms
Friday, 12 September 2014 14:36

TIC Gums visits To-Jo Mushroom Farm

As part of the RCA’s (Research Chefs Association) latest outing, members of TIC Gums’ R&D team went on a field trip to the To-Jo mushroom farm in Avondale, PA, for the “S’rooms and You-Growing, Eating and Enjoying Mushrooms” tour.

Steve Baker, food scientist; Sean Choi, culinologist; Dan Grazaitis, food scientist; and Jimmy Murphy, lab technician, enjoyed the two hour visit led by To-Jo’s vice president, Joe D’Amico. The team learned how mushrooms are cultured, propagated, grown, harvested and finally sent to market. Their tour wrapped up with a few tasty treats prepared by Chef Brett Hulbert, executive chef of Portobello’s of Kennett Square. The mushroom masterpieces included: mushroom soup, portabella mushroom cheesesteak, 50/50 mushroom and beef burger, and bolognaise mushroom sauce over pasta.

"We were able to follow the process of mushroom farming all the way from making the compost to packaging of the finished product. It was an interesting experience and there is a lot more to it than most people realize!"—Jimmy Murphy


"How can I improve the texture and moistness of my gluten-free bread?"
Wednesday, 03 September 2014 15:10

Gluten-free breadWhen replacing wheat flour with gluten-free flour the sensory experience is often negatively impacted. Wheat gluten networks entrap gases produced by yeast, chemical leaveners and steam to produce desired baked goods with greater volume, light and airy crumb structure and soft eating quality. Once gluten is removed, product developers often struggle with a dry crumb lacking moisture and a graininess resulting from the detection of particulates.

To address these challenges, our Gum Gurus® conducted a sensory study to determine the effectiveness of hydrocolloids in gluten-free bread. Specific texture attributes evaluated for gluten-free products included firmness, cohesiveness of mass, moistness of mass and awareness of particulates.

Learn more about the impressive results of the study by downloading the Technically Speaking white paper "Effect of Hydrocolloid Systems in Gluten-Free Bread." Click here to download

To speak with a Gum Guru® about your specific texture needs or to learn more about TIC Gums' gluten-free product line, call/chat with us today.

"I need to add elasticity to my gluten-free dough."
Tuesday, 26 August 2014 11:18

Bread doughThis is something we've been hearing a lot from our customers. We know that gluten-free bakery systems function differently than conventional gluten-containing products. When replacing wheat flour with gluten-free flour, dough often lacks elasticity and extensibility provided by wheat proteins. This leads to minimal rise during proofing as the dough is unable to expand with the production of gases from yeast or chemical leaveners. The end result is a product with lower volume and a denser crumb which rapidly breaks down in the mouth during consumption.

TIC Gums' Employees Roll Up Their Sleeves
Wednesday, 20 August 2014 10:26

TIC Gums at Habitat for Humanity

As part of TIC Gums' commitment to the communities where we live and work, employees from various areas of the company – from manufacturing to marketing – joined together to volunteer with Habitat for Humanity. TIC Gums' employees rolled up their sleeves to build both front and side porches for a newly constructed house that a very deserving Maryland family will call home.

"This was an opportunity for us to help people right here in our community and we also had the satisfaction of building something permanent with our own hands. It was a very rewarding way to spend a day," said Mike Dean of TIC Gums.

Frustrated by "fish eyes"?
Wednesday, 20 August 2014 08:43

Are you struggling to remove "fish eyes," or lumps, caused by xanthan gum?

Xanthan gum is used to build viscosity, suspend particulates, provide emulsion stability and enhance texture in many products, from sauces and dressings to beverages. Due to xanthan gum's rapid water solubility, the powder is prone to forming fish eyes during production. These undispersed clumps of material are time consuming and difficult to remove. In addition, since xanthan gum is a fine powder, it also causes dusting which poses safety concerns and clean up challenges.