Prior to this year’s Baking Expo, I mentioned that I was excited to see plenty of innovative bakery solutions. Well, I can say that the show certainly did not disappoint. At IBIE, I had the chance to speak to Paul Bakus, President, and Jaina Wald, Vice President of Marketing at Puratos North America to [...]
About Dr. Jayne BockDr. Jayne Bock works at the Wheat Marketing Center as the Technical Director. She established herself as an industry expert in flour and dough quality testing as an adjunct professor at the University of Guelph before joining C.W. Brabender Instruments as their Global Technical Leader. Jayne has published refereed publications covering topics including wheat and flour quality, dough rheology, gluten structure-function, and the influence of bran on product structure and quality in whole grain products. She has worked extensively with wheat breeders, agronomists, producers, millers and food processors on collaborative projects in the pre-competitive space. Her focus is at the interface of academia and industry to find solutions for emerging issues across the market value chain.
For bakers hoping to reduce product loss and achieve an optimal finished product, measuring temperature and collecting data during the bakeout phase is vital. Last month, at the Baking Expo in Las Vegas, I got the opportunity to speak with Mark Waterman, Product Manager at ECD BakeWATCH, about the company’s flagship thermal profiler, its [...]
Are you looking to improve quality control on your production lines? You should know that data is an important part of the equation. Fortunately, there are solutions on the market which offer objective data analysis. At IBIE 2022, I interviewed Sales Manager, Steve Pike, about the latest software version of the C-Cell and how [...]
The IBIE Baking Expo is a great place to see the newest improvements in bakery technology. As the Technical Director of the Wheat Marketing Center in Portland, Oregon, I am always interested in learning about the most cutting-edge advancements in the industry, especially when they build upon tried-and-true methods. For instance, thermal profiling can [...]
I’m excited to see plenty of innovative bakery solutions and the science behind them at IBIE. For instance, bakery scientists know that acids are abundant in nature, with organic acids being the most common in food applications. They perform a variety of functions in foods and bake systems including acidification, buffering, preservation, gel setting, [...]