Vision Inspection revolutionizes quality control in bakery products

Date: 12/05/24 — In a context where raw material and energy prices are rising, high turnover and loss of technical knowledge pose significant challenges for companies, and competition and customer demands are increasingly intense, it is essential to rethink our production and quality control methods.  This seminar aims to: Improve product quality and optimize production processes, Reduce waste for more sustainable production, Measure quality objectively through innovative technologies, Protect your brand and minimize the risk of customer complaints. Don’t miss this opportunity to discover how vision technology can become a powerful tool to address these challenges and strengthen your market position.

Best of Bakery Trends for 2025

Date: 12/19/24 — The biggest trends for 2025 will embrace plant-based creativity, gut-friendly sourdough, and ancient grain breads. Asian-inspired flavors and intricate, Instagram-worthy desserts will thrive. Expect bold flavor mashups, merging sweet and savory, while artistry and health-consciousness redefine baking innovation. Join Mark Floerke and Dr. Lin for an entertaining and interactive webinar on their year-end wrap-up and what they expect next year.

Make the Best of Your Baking Tests with Objective Analyzers

Aired: 11/21/24 — Traditionally, baking samples have required a lot of guesswork, particularly in understanding proofing and optimizing final product quality. Now, with cutting-edge solutions like RheoF4 and TheiaVu, we can bring true objectivity to baking tests. Join us for this 1-hour webinar to discover how innovative tools are revolutionizing baking tests and empowering millers and bakers to make data-driven decisions with precision and confidence. Say goodbye to trial and error—stop guessing, start measuring, and make informed decisions that elevate your baking outcomes.

Seasonal Treats

Aired: 10/24/24 — Pumpkin bread, gingerbread, apple crisp. The holiday season will soon be upon us. Are you ready? Now, let’s refresh your toolkit for this season. Come to this 1-hour long seminar on seasonal treats and learn how you can tap into the $79B market! Packed with information on ingredients, formulas, quality, and problem-solving, it will be an interesting session on how to bake for more SKUs without increasing your ingredient inventory!

Tortillas and Wraps

Aired: 10/10/24 — What is the science behind gluten-free tortillas? How can you produce and preserve the foldability of your tortillas over a few days? While conventional and gluten-free tortilla production is straightforward, ingredient and process variations can lead to quality issues. This seminar is focused on high speed tortilla production and how to improve the quality of your tortillas. Come to this 1-hour long seminar to learn how to monitor and improve the quality of your tortillas.

Hamburger Bun Production

Aired: 09/26/24 — Hamburger Buns are the mainstays of many American Diners and Quick Service Restaurants. In a highly competitive category, producing perfect hamburger buns requires both high-speed production and precise quality control. In this aspect, focusing on high-speed technologies will provide you the advantage to compete in this niche. Come learn about high speed hamburger bun production, and the quality tools used to enhance your bottom line!

Bringing Objectivity into the Plant

Aired: 09/12/24 — Achieving Consistent Quality in Your Bakery with Objective Data  

Is maintaining quality a constant challenge for your teams and customers? If so, this seminar is designed for you. Implementing the right instrumentation is crucial to introducing objectivity in your bakery operations. With these tools, you’ll gather objective data that enables you to make informed decisions, consistently uphold quality standards, minimize waste, and meet your customers’ expectations. Attend the “Bringing Objectivity Into the Plant BAKERview,” sponsored by KPM Analytics, to discover the latest technologies and tools that can help you maximize your bakery’s yield and streamline your production process.

Baking Gluten Free

Aired: 08/22/24 — Gluten-free baking is on the rise! Come learn about new ingredients that will affect how your gluten-free baked goods perform over shelf life.  Think hydrocolloids are the only solution for your gluten-free processing? In this seminar, we will be talking about new protein, fiber and enzyme technology that are game changers in the market right now.

Donut Production

Aired on 07/25/24 — Discover how advanced equipment like rheology analysis tools and automated vision inspection systems are revolutionizing donut production by ensuring consistency, quality, and efficiency. Join our webinar to learn how these technologies can give your bakery a competitive edge. Got questions? Wait for after the seminar and ask them during our vibrant Q&A session.

Reformulating and Cost Optimization

Aired on 06/20/24 — Explore cost-effective ingredient alternatives without compromising quality. Join us for an informative seminar where we will delve into common reformulation and cost-cutting techniques, such as egg replacement, milk replacement, and the efficiencies of ingredient blends. Don’t miss this opportunity to stay ahead in the competitive market while managing costs effectively!

Stop Guessing, Start Understanding: A Way to New and Improved QC Strategy

Aired on 05/30/24 — Develop an overall quality program in your bakery plant, that is focused on objectivity. Most often, an increase in waste and a decrease in overall efficiencies is due to the inability to deal with flour quality at the operator level. Incoming flour quality needs to be more consistent to cope with the shortage of skilled labor. So how do you build a program that can define the flour quality for your plant, and create a workflow that doesn’t require a highly skilled labor force?

Pizza, Flat Bread & Tortillas

Aired 05/23/24 — Today’s pizza and flatbread markets are in increasing demand, thus producers need to be at the top of their game with state-of-the-art technologies to satisfy their customers’ demands. Novel trends, such as keto and gluten-free, are becoming more important for bakers worldwide.