About Joanna evoniuk

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So far Joanna evoniuk has created 38 blog entries.
26 02, 2018

PGP International

www.pgpint.com PGP International specializes in developing and producing gluten free flours and blends, extruded crisps, including protein crisps and grain crisps, that improve texture and processing. Our products are used by manufacturers globally who are committed to nutrition and food quality. PGP International Inc. is part of ABF Ingredients and are headquartered in California with [...]

16 02, 2018

BAKED in Science S2E4: The Challenges with Flour

Who can you go to for help with your flour challenges? Dr. Gary Hou from the Wheat Marketing Center in Portland, provides the flour quality support that you need. Besides running farinograph, moisture, ash and protein analysis, flour expert Dr. Hou also consults on implementing flour quality programs and product development for bakeries. We're joined [...]

6 02, 2018

BAKED in Science S2E3: High Fiber Bread

We all know that baking with fiber is challenging. Not only does it mess up your absorption levels, it affects mixing time and final product attributes as well. In this episode, we have Jim Little, VP Innovations at Craftmart in Indianapolis. We talk about the new FDA regulation on fiber, and the big challenges in [...]

5 02, 2018

Lallemand Baking

www.lallemandbaking.com Lallemand strives to be not just a supplier of bakers yeast and ingredients, but a long-term partner. We know that our success depends on your success and so are focused on providing committed support to the baking industry. At Lallemand, we offer: Lallemand Bakers Yeast, which includes Instant Dry Yeast, Compressed Yeast and Cream [...]

22 01, 2018

BAKED in Science S2E2: The Future of Mixing

Do you beat the heck out of your dough during mixing and make it as warm as possible? If so, I’d like to introduce you to a new form of cool mixing from Rapidojet. Here, we learn about Dr. Bernard Noll’s startup story for Rapidojet: continuous hydration mixing technology. From Minimal Viable Product (MVP) that didn’t sell well, [...]

22 01, 2018

BAKED in Science Podcast S2E1: Top Trends for 2018 and FODMAPS

What will be trending in 2018? Doug Peckenpaugh of BNP media gives us an overview of the top trends to watch. It’s not just clean label, but organic and fresh foods as well. Some of the other questions we dive into are: Is old new again? What does "health halo" really mean? In the end, [...]

9 11, 2017

Delavau

Delavaufood.com Building on decades of nutritional expertise, Delavau Food Partners makes it possible for foodservice and consumer brands to improve the eating experience, nutrition, and shelf life of baked goods, snacks, and sweets. Combining bakery and formulation know-how with a limitless toolbox of ingredients, we deliver smarter, fresher, better solutions that: improve the eating experience [...]

11 09, 2017

Reading Thermal

www.readingthermal.com Reading Thermal has been focused on measuring and understanding the baking process for over 25 years. We manufacture and support the SCORPION® 2 Data Logging Measurement System; a baker-friendly system with intuitive software to measure and map the key baking parameters of temperature, air velocity, heat flux and humidity. The SCORPION® 2 enables you [...]

13 07, 2017

Pitching a Loaf Podcast S1E12 Eat Bread 90 Comes to an End!

The final results are in! After a loaf a day for 90 days, Dr. Lin Carson shares her final weight and levels. Did she gain 20 pounds like everyone thought she would, or was her hunch right that a diet full of bread isn’t as terrible as people think? Dr. Carson did not gain a [...]

30 06, 2017

Handtmann

  www.handtmann.us Founded in 1873, Handtmann is a leading global technology solutions provider to the food processing industry and offers best‐in‐class dividing, depositing, forming, portioning and filling equipment to the bakery industry. Handtmann VF 600 and VF 800 divider solutions feature Handtmann’s patented low-friction adjustable vane cell design.  Handtmann bakery installations provide practical value with [...]