BAKERpedia's video: Tuesday 10 at 10: methylcellulose pastry fillings and more

This Tuesday morning, Dr. Lin is here answering baker questions! Today's topics include: - What is the desired heat profile for an English-type tin bread that is baked in a tunnel oven? It runs for 23 minutes. - What is an alternative to methylcellulose in vegan baking? - What are some problems that can be encountered when making pastry fillings? - What is the normal dosage level of guar gum in bread flour to improve water absorption and softness in buns? Also, can we substitute guar with xanthan gum? Curious to learn more about methylcellulose? Check out this article: https://t2m.io/nvP5EUhr Want to discover the science behind thermal profiling? Learn more here: https://t2m.io/s4AnfvgQ Looking to learn more about fillings? Check out this article: https://t2m.io/xstP8XLX Searching for more free online bakery resources? Head to the BAKER Academy: https://t2m.io/aBREZt90 Want to take a deeper dive about your product? Get in touch here: https://t2m.io/Tbfq6Vy8 Still have a question? BAKERpedia it: https://t2m.io/0Fxs88Ut