About Joanna evoniuk

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So far Joanna evoniuk has created 38 blog entries.
24 04, 2018

Nu Life Market

www.nulifemarket.com Nu Life Market is the only gluten free company that actually grows its own grain, in it’s own fields, producing high-quality, gluten-free flours and grains. We make sure everything we produce falls under strict food safety protocol in our gluten-free, dairy-free, peanut-free and soy-free facility. From farm to family, we’re here to provide you [...]

17 04, 2018

BAKED in Science S2E10: How you can make fermentation work for you

Aaron Clanton from AIB International and Jacinthe Cote from Lallemand, our podcast experts on fermentation, get into the weeds with fermentation. Jacinthe discusses Saccharomyces cerevisiae, the common Baker’s yeast, how its made at Lallemand, and how they preserve it till bakers get their hands on it. Then we go into fermentation questions posed to us [...]

16 04, 2018

Jungbunzlauer

www.jungbunzlauer.com Jungbunzlauer is the one of the top producers of biodegradable ingredients of natural origin. Serving clients around the world, our products create healthier, safer, tastier, more sustainable products. Our goal is to work “from nature to ingredients®” so we stand by our rigorous quality standards, sustainability, and products that can be used, transported and [...]

10 04, 2018

Middleby Bakery Group

  Learn more at www.middleby.com

10 04, 2018

Grain Millers

www.grainmillers.com Grain Millers is one of the world’s largest conventional and organic oat millers. Focused on supplying safe and healthy ingredients that add value, we source most of our grains directly from the farm. We proudly offer certified organic, gluten-free and non-GMO products. For over 30 years, we’ve been building a company that makes good [...]

3 04, 2018

BAKED in Science S2E9: American Society of Baking 2018 Innovation Awards

These are the American Society of Baking 2018 Innovation Awardees: Remove chlorinated flour and aluminum from your cake ingredient label? In this interview, Chuck Galliher from Puratos discussed how Tegral Silver Layer Cake uses the fundamentals of hydration to create a system that can hold up to the sugar and fats in a typical high [...]

20 03, 2018

BAKED in Science S2E8 Titans I: Cordia Harrington & Rowdy Brixey at ASB’s Baking Tech 2018

What does it take to be a Titan in the baking industry? In this surprising interview, Baking Hall of Fame inductee, Cordia Harrington talks about her entry into the baking industry. In 1996 she broke ground on her bakery, owning just 51% of it. With no manufacturing or bakery experience, she borrowed $15M from the [...]

14 03, 2018

BAKED in Science S2E7: Preventative Maintenance

Are you having issues juggling a Preventative Maintenance (PM) program? Or how do you prevent grease from contaminating your food? Our first guest has the answers to these questions and more. Meet Bill Steadman from AIB International. Bill is the Manager, Quality Assurance, GMP North America. Bill reveals that contamination risk is one of the [...]

6 03, 2018

BAKED in Science S2E6: How To Excel At Your Next Food Safety Audit

Would you like to learn the secrets of a successful food safety audit? We start with Stephanie Lopez, VP of Food Safety Services, Americas, AIB International. She shares her tips on setting the tone for an audit. Why be FSMA compliant? Well, that’s because FDA has the authority to shut down your bakery otherwise. Stephanie [...]

6 03, 2018

BAKED in Science S2E5: Building a Bakery

How can you be successful in running your bakery business? When a hundred things are happening all at once, do you stay focused on your product, or compete on price? In this humble interview with the President of Middleby Processing Group, Mark Salman shares his bakery business journey. As a $3B corporation, being entrepreneurial, allowing [...]