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 [...]

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 [...]

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 [...]

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

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 [...]

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 [...]