About Joanna evoniuk

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So far Joanna evoniuk has created 50 blog entries.
16 10, 2018

BAKED In Science S2E19: Steamed Donuts and Other Innovations at IBA18

 You never know what bakery innovations you’re going to find at the IBA trade fair. Luckily, I got to learn about some cutting-edge products that offer interesting solutions to some of the biggest trends of the industry. Steamed donuts If you’re on social media much, you have have noticed people’s obsession with donuts. Is [...]

20 09, 2018

BAKED in Science S2E18: A Guide to Sprouting Grains

Sprouted Grains have been sprouting in the commercial baking news for quite a while. In this podcast we discuss the challenges of food safety, and science behind sprouting. The guests are: Rob Wong: President at AgriNeo Dr. Debbie Rogers: Director of Baking Services at AIB International Food safety in sprouted grains Rob explains how challenging [...]

7 09, 2018

BAKED In Science S2E17: IFT Bakers Round Table

 Proteins, new innovations, crickets, a cereal scientist and a couple of dough heads: just your average episode of Baked in Science. This Bakers Roundtable comes from the IFT18 floor, where we cover some of some of the hot topics and products of the show. The guests are: Ody Maningat: PhD: Chief Science Officer at MGP [...]

4 09, 2018

BAKED In Science S2E16: Alternative Proteins

Bakery customers keep expecting more and more out of baked goods, like more protein in bread or sweet goods. It’s the talk of the industry: How can I make protein rich products, and what are alternative proteins? If you have any doubts about the relevance of this topic, then know at the IFT 18 Expo—one [...]

30 08, 2018

Tortilla Industry Association

www.tortilla-info.com The Tortilla Industry Association (TIA) serves and represents the fastest growing segment of the baking industry. A non-profit consisting of tortilla manufacturers, industry suppliers and distributors around the world, they assist large and small companies with: Accelerated and cost-effective access to the key players in the tortilla market Staying informed and ahead of regulations [...]

21 08, 2018

BAKED in Science S2E15: Baking with High Fiber in Sweet Goods

 High fiber is one of the hottest topics in the baking industry. Partly because of its challenging, yet highly-functional and nutritious role, and partly because of the FDA’s recent work on defining it better. In June, new guidelines were announced on what can be labeled as “dietary fiber.” To help explain what this means [...]

16 08, 2018

BAKED in Science S2E14: Allergen Control and Food Safety

What’s your food safety culture? No matter the size of your operation, food safety programs and practices should be weaved into your company’s DNA. But don’t worry! To help answer your questions and craft an action plan, I talk with two food safety experts. First up, Bonnie Biegel, Director QA, Americas, for AIB International helps [...]

9 08, 2018

DIOSNA

  www.diosna.com Fermentation has been our passion for over 30 years The objective of "DIOSNA pre-dough" is to ensure that more and more consumers around the globe can consciously enjoy tasty, natural bakery products made with pre-doughs. Bread production is an art, and its secret is naturalness. Good bread contains no industrial additives. All it [...]

7 08, 2018

WACKER

www.wacker.com WACKER is one of the world’s leading and most research-intensive chemical companies, with total sales of €4.92 billion. Products range from silicones, binders and polymer additives for diverse industrial sectors, hyperpure silicon for semiconductor and solar applications to bioengineered pharmaceutical actives and food ingredients. As a technology leader focusing on sustainability, WACKER promotes products [...]

2 08, 2018

British Society of Baking

britishsocietyofbaking.org.uk The British Society of Baking (BSB) is a non-profit organization dedicated to providing a forum for learning within the baking industry. Consisting of retail, plant, wholesale, and craft bakers, as well as all forms of suppliers, the BSB focuses on education and technical expertise. Since a group of UK bakers founded the British Society [...]