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So far Joanna evoniuk has created 50 blog entries.
20 07, 2018

BAKED In Science S2E13: Cleaning Up Your Label

 The future of baking is clean label. And the future of clean label is sourdough. Why? Sourdough systems are cleaner systems. They involve a natural process and call for just a few ingredients. And low pH means mold isn’t really an issue. So how do you bake a clean label Sourdough? To answer that [...]

18 07, 2018

Bay State Milling Company

www.baystatemilling.com Bay State Milling Company expertise spans the entire value chain delivering high-quality, plant-based ingredients.  We partner with growers to provide clean, safe and consistently performing nutritious ingredients to power the next generation of grain-based foods. Innovative Ingredients from the Ground Up BeneGrain®  - Choose from the industry’s largest offering of sprouted grains including whole [...]

11 07, 2018

Freekeh Foods

www.freekeh-foods.com It is with great attention and care that we connect deeply to the land as we bring back the wisdom of protein rich grains grown on North American farms. Our goal is to provide ancient grains that prove you can enjoy delicious food in a healthy and holistic way. By seeking out renewable energy [...]

14 06, 2018

IFT

Visit the IFT18 Annual Event and Food Expo website IFT:18: A Matter of Science + Food The largest and most comprehensive science of food event and food expo of its kind. Since 1939, the Institute of Food Technologists has been bringing the most creative minds in the science of food and technology together to collaborate, [...]

15 05, 2018

BAKED In Science S2E12: What are Enzymes?

Use nature to bake things right! That’s right, I’m talking about those proteins that offer the solutions the baking industry needs: enzymes! And we cover your LinkedIn questions! To help with the answers we have with us Matt Patrick, head of Research and Development for Delavau Food Partners. Matt and his team spend their days [...]

4 05, 2018

Soulanges Mills

moulinsdesoulanges.com Proud Partner to Farmers, Millers, Bakers and Pastry Makers The concept of Les Moulins de Soulanges (Soulanges Mills) sprouted out of a partnership between farmers, a miller, and bakers whose goal was to develop extremely high-quality products while respecting the environment. Therefore, we built and strengthened our mill in accordance with this value chain [...]

4 05, 2018

BAKED in Science S2E11: Gluten-Free Bread

After getting over 12,000 views and a plenty of comments on our LinkedIn post showing Chadwick White throwing a gluten free pizza crust in the air, I was able to convince him to come on my show! As one of the original founders of Udi’s bread, Chad shares the beginnings of his gluten-free journey, and [...]

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 disposed [...]