Richard Junge

About Richard Junge

For the past 11 years, Mr. Junge led the bakery product category in Menu Innovation for McDonalds Corporation A graduate from Kansas State University with a MS in Grain Science. Raised in a family wholesale baking business that manufactured bakery products for 109 years, Mr. Junge has spent the last 36 years directing applied research applications in industry leading product development groups. His main focus throughout his career has been bakery new product innovation in the key markets for Grocery Products and Food Service. His experiences include directing product development groups at Continental Baking, Pillsbury, Schwan’s and DuPont/Solae.
1 08, 2016

The Science of Flour

Flour is an ingredient that impacts many aspects of baked goods. I recently had the chance to dive into one of the pillars of baking ingredients: flour. BAKERpedia Academy hosted “The Science of Wheat Flour Workshop”—a full day of key speakers and topics including flour wheat types, flour milling overview (conventional and stone grinding), flour hydration, mixing and analytical [...]

9 05, 2016

The Science of Mixing

By Richard Junge BAKERpedia put together the sold out teaching seminar “The Science of Mixing,” held at the Wheat Marketing Center, Portland OR. It talked about the fundamentals of hydration, mixing, and the requirements for a good mix. Bakery Concepts President Ken Schwenger, who provides innovative equipment for the Baking and Food Industries, demonstrated the [...]