Here to tackle the biggest issues and top questions in the baking industry is the BAKERin team! As part of BAKERpedia’s influencer program, these seasoned professionals share their knowledge and keep you up to date on the latest innovations.
In this roundtable discussion, the group talks through some of the frequent problems they see in their respective fields, such as:
- What needs to be changed about manufacturing in the baking industry
- Improving productivity and consistency for bakeries
- Understanding flour quality and how to communicate more efficiently with your miller
- Explaining raising cake prices and necessary ingredients to customers
- The need for more accessible training in the industry
- The most frequently asked questions from our Baking Industry Professionals Facebook Group
Meet the 2022 BAKERin Team
Hailing from Kansas City, Gideon is a Kansas State alum with a degree in Bakery Science and Management. He now resides in Rogers, Arkansas with his wife, Kourtney, working as a baking supervisor at a manufacturing co-op where he also helps with continuous improvement projects.
Dr. Jayne Bock
Dr. 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, and gluten structure-functions. She has worked extensively with wheat breeders, agronomists, producers, millers and food processors.
Mafo M. Adeniji
Mafo M. Adeniji is the Co-Founder of Mistribite a food business in Nigeria.With over three years in the food and baking industry, she currently works to provide quality, safe and nutritious food products and offer food trainings. She is a passionate and skilled baker with expertise in the art of cake baking and decoration. She is from Nigeria and currently lives with her family in the Federal Capital Territory where she works and runs her business.
Mark is a baking industry veteran with over 45 years of experience. He classically trained as a pastry chef in Germany where he also picked up bread baking before returning home to Canada where he’s worked as a senior applications scientist and been a baking instructor. Nowadays, he’s retired but continues to teach and participate in a number of different baking organizations.
Dr. Lin Carson
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap.
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