BAKERpedia in the news

Baking Business

American Society of Baking Launches Online Training Center Powered by BAKERpedia

The American Society of Baking (ASB) is launching an online training center that includes 10 Bread Production Certificate courses. These digital courses are designed to provide the commercial baking industry with streamlined, contemporary delivery methods and up-to-date training content.

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Snack Food & Wholesale Bakery

BAKERpedia Expands Staff, Hires Experienced VP of Growth

BAKERpedia, the commercial baking industry’s trusted digital resource for technical and scientific baking information, has announced that it has hired marketing executive and proven strategist, Bob Schnyder, to head its ambitious growth initiatives for sales and brand development.

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Medium Authority Magazine

5 Things You Need To Create a Successful Food Line or Specialty Food

As a part of our series called “5 Things You Need To Create a Successful Food Line or Specialty Food”, I had the pleasure of interviewing Lin Carson, PhD, founder of BAKERpedia.

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Baking Business

Pro Tip Monthly Column Geared for Baking Industry Professionals

Dr. Lin Carson is here to share her advice and insight into key fundamentals of baking, and the hottest trends of today. A few topics include clean label, dough production and flour quality.

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My Food Job Rocks Podcast

Democratizing Baking Knowledge with Dr. Lin Carson

Lin Carson is one of those amazing people who will give away knowledge for free. In this case, her amazing technical expertise in the bakery industry has made her able to share this on an awesome website called BAKERpedia. Think of it as Wikipedia, but for bakers!

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Chef’s Special Podcast

Discovering BAKERpedia with Dr. Lin Carson

Patrick interviews Dr. Lin Carson, founder and CEO of BAKERpedia, a go-to digital resource for all things commercial bakery and food innovation. Dr. Lin has had a love affair with baking for 30 years. With over 2 million pages read annually, BAKERpedia is the world’s only free and comprehensive online technical resource for the baking industry!

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SELF Magazine

The 5 Best Egg Substitutes, According to Vegan Bakers

Eggs are a pretty integral ingredient in baking. But if you’re vegan (or allergic, or just out of eggs), there are plenty of awesome egg substitutes available today. “I can’t tell you how big this vegan [baking] trend is right now,” Lin Carson, Ph.D., food scientist and CEO of BAKERpedia, a free online encyclopedia for commercial bakers, tells SELF.

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SELF Magazine

Are Sprouted Grains Actually Healthier?

When it comes to stuff that just sounds healthy, sprouted grains are right up there with wheatgrass and flaxseed. If you have heard of sprouted grains, it was likely in the context of them being extremely nutritious. “There is a general perception that sprouted products are better for you overall,” Lin Carson, Ph.D., food scientist and CEO of BAKERpedia, a free online encyclopedia for commercial bakers, tells SELF.

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Snack Food & Wholesale Bakery

Artisan Bread & Clean Label

Lin Carson, Ph.D., is the CEO and founder of BAKERpedia. Her industry experience includes work in R&D and quality control at Wendy’s and Dave’s Killer Bread, as well as running a bakery-café. Her column covers advice and ideas for baking artisan bread and a clean label.

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Seventeen Minutes of Science By InVivo Biosystems

The Science of Baking

For episode 32 of 17 Minutes of Science we are pleased to be joined by Dr. Lin Carson of BAKERpedia. BAKERpedia is the largest technical resource for the commercial baking industry globally with the mission of driving innovation and sustainability in the commercial baking industry.

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Serious Eats

Can’t Find Bread Flour? Vital Wheat Gluten Can Help

While it’s not a perfect fix in all cases, vital wheat gluten can help all-purpose flour perform more like bread flour by boosting its protein levels. From the dawn of civilization to “in these uncertain times,” bread has been a staple of the human diet, and cultures the world over have discovered the culinary magic of applying heat to a dough made from ground wheat and water.

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QSR Web

Science of bread innovation: enzymes driving quality

Many QSR and fast casual restaurants are attempting to differentiate their menus by adding a new twist to old bread concepts. I spent a large portion of my career developing biscuit products served with fried chicken, and even though biscuits show the slowest growth, they continue to lead total sales charts.

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Connect with BAKERpedia

For all media and interview requests, please send an email to [email protected]

About BAKERpedia

BAKERpedia is a hub of shared knowledge that empowers, inspires change and improves food manufacturing processes. We’re on a mission of educating, inspiring and empowering the professional baking & food industry with cutting-edge food science solutions. With our online encyclopedia, videos, podcasts, technical papers, interactive seminars and forum, we’re on our way to being the leading destination for food science & technology that transforms food manufacturing and drives business growth.

About Dr. Lin Carson, Founder & CEO

Dr. Lin  is a thought leader in the baking industry. She has had a love affair with baking for over 30 years, starting with a BSc degree in Food Science & Technology from the Ohio State University, and a MSc and PhD from the Department of Grain Science at Kansas State University. She went on to lead teams for bread manufacturing companies like Wendy’s International and Dave’s Killer Bread. As a technical expert, she led R&D, QA, Food Safety, Sanitation and Co-manufacturing teams.

During this time, she noticed the lack of technical baking information freely available online. So, Dr. Lin founded BAKERpedia. Now with over 2 million pages read annually, BAKERpedia is the central resource for the global baking industry. Founded in 2014, BAKERpedia offers technical information and cutting-edge solutions for professional baking and food production. From ingredient technology and food safety, to baking process best practices, BAKERpedia is breaking new ground though omni-channel digital solutions.

Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.

BAKERpedia is proud to be owned and operated by an Asian American woman. BAKERpedia CEO Dr. Lin Carson and the BAKERpedia team stand against white supremacy and racism in the many forms it takes. Food production is an extremely diverse, global industry and BAKERpedia’s intention has been, and always will be, to provide equal access to technical resources for all individuals, regardless of race, gender identification, age or religion.