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 [...]

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 [...]

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 [...]

22 01, 2018

Pitching A Loaf

Pitching a Loaf Podcast Dr. Lin Carson dives into the big questions surrounding bread and the baking industry—from her experiences of a 90 day bread diet, to the key issues bread bakers encounter, to industry trends and tips. Together with her co-hosts Dave Dahl, founder of Dave's Killer Bread, and Puratos' David Dublawe, she talks with experts, [...]

22 01, 2018

BAKED in Science

BAKED in Science Dr. Lin Carson is on a mission to get BAKED in Science. Setting up shop where baking and science meet, her podcast is focused on all the technical aspects of the commercial baking industry. She covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the [...]