Baking Buns and Rolls

Date: 12/04/25 — Unlock the Secrets of Buns & Rolls: Formulation, Processing, Quality & Technical Troubleshooting to meet up and coming consumer trends!

Discover how buns and rolls dominate the U.S. bread market with over $7.1 billion in annual sales, and explore the science behind their irresistible texture, flavor, and shelf life. This presentation is a must-attend for food scientists, bakers, and product developers looking to elevate their baked goods.

What You’ll Learn:

• Market Insights: Growth trends in center store vs. perimeter buns and rolls.
• Types & Characteristics: Differences between lean and enriched doughs, soft vs. hard rolls, and buns vs. rolls.
• Formulation Principles: Ingredient functions—from flour and starch to sweeteners, fats, and vital wheat gluten.
• Processing Techniques: Direct mixing vs. preferment, dough temperature control, and fermentation tips.
• Quality Control: Evaluation methods for texture, moisture, volume, and color using advanced tools like C-Cell and Vision Analysis.
• Troubleshooting Tips: Solutions for common baking issues like overproofing, dryness, poor crust formation, and off-flavors.
• Innovative Solutions: Enzyme-based strategies to address trends such as Healthy Baking and Clean Label Improvements

Whether you’re crafting the perfect brioche or optimizing shelf life, this session delivers actionable insights and technical know-how to help you bake smarter for today’s trends.

Best of Baking for 2026

Date: 12/11/25 —Are you up-to-date with the latest bakery trends? This year’s sourdough sensation can become next year’s stale news, leaving bakers scrambling to keep up with consumer demands for both novel flavors and timeless quality. Staying ahead requires more than just following trends—it demands a strategic understanding of what drives them and how to adapt your process for maximum impact.

In this 1-hour webinar, we’ll first decode the trends that defined 2025, from hyper-regional grains to functional ingredients and the new “comfort-core” aesthetic. Then, we’ll pivot to the future, forecasting the flavors, formats, and baking techniques poised to dominate 2026. We’ll translate these insights into actionable strategies, showing you how to refine your fermentation, optimize your production for new product lines, and leverage objective analysis to bake with greater consistency and less waste. Join us to learn how to not just react to the market, but to lead it, ensuring your bakery ends the year inspired and enters the new one with confidence.

Smart Quality Control for Modern Bakery

Aired: 11/20/25 —The bakery world has changed. From craft expertise to industrial automation, from intuition to process standardization: the industry has continuously evolved to meet new challenges. But as production lines accelerate and skilled experts retire, one question remains: how can bakeries maintain consistency and creativity in such a complex environment, where every formula, process, and ingredient matters?

Pizza and Flatbread Production

Aired: 11/13/25 —Artisan pizza crusts and flatbreads are captivating customers everywhere, but achieving a perfect, consistent bake is a complex alchemy of flour, water, and process. True excellence requires moving beyond basic recipes to a deeper understanding of how fermentation, hydration, and oven dynamics interact to create flavorful pizzas that keep people coming back.

In this 1-hour webinar, we will explore how a scientific approach and objective analysis can transform your production process, turning unpredictable variables into controlled elements for unparalleled consistency. We’ll cover advanced techniques and practical tools to help you master dough behavior, optimize your workflow, and develop new products that truly stand out, so your team can bake smarter, waste less, and innovate with confidence. Join us to learn how to craft more delicious and high-quality pizzas and flatbreads.

Gluten-Free Baking

Aired: 10/23/25 —Gluten-free baked goods are in demand, and meeting that demand often presents unique challenges. Without gluten’s natural structure, achieving the right texture, rise, and flavor requires deeper insight and precise control. As consumer expectations rise and recipes grow more complex, bakers need reliable, science-backed methods and ingredient solutions to ensure consistency and drive innovation.

This webinar will explore how advanced techniques and objective analysis can transform your gluten-free baking to create products that delight customers every time. We’ll cover the latest solutions and tools to help optimize your gluten-free baking process, so your team can bake smarter, waste less, and innovate with confidence.

Par-Bake & Frozen Dough Production

Aired: 07/24/25 —Par-bake and frozen dough products are transforming how bakeries meet demand with flexibility and consistency. But are you getting the best performance out of your dough through freeze/thaw cycles and extended storage?

In this seminar, we’ll dive into the latest advancements in dough conditioners, enzyme systems, and fermentation management that are helping bakers improve texture, volume, and freshness—even weeks after production. Whether you’re producing artisan loaves or laminated pastries, learn what it takes to make your frozen dough perform like it was just mixed.

From Expertise to Data: Securing Dough Quality in a Changing Industry

Aired: 07/03/25 —In today’s baking and milling industries, maintaining consistent dough quality is more challenging than ever. With experienced master bakers gradually leaving the field, many companies are looking for reliable, objective tools to monitor dough behavior, ensure process consistency, and support product innovation.

This webinar will focus on how objective dough analysis can help both production teams and R&D departments make faster, data-driven decisions—from recipe adjustments to process optimization. To address these needs, we will introduce the Mixolab 300, a powerful new tool that brings objectivity, precision, and simplicity to dough testing in both lab and production environments.

Shelf-Life Extension

Aired: 05/22/25 —Keeping baked goods fresher for longer is a top priority in today’s market! Join us for the Shelf-Life Extension BAKERview to explore innovative ingredients and techniques that can extend the shelf life of your products without compromising taste or texture.

Think preservatives are the only solution? Think again! In this seminar, we’ll discuss the latest advancements in enzyme technology, natural antimicrobials, and moisture control strategies that are changing the game for commercial bakers.

From Insight to Action: Optimizing Production with Vision Inspection Data

Aired: 05/08/25 —Discover how vision inspection technology goes beyond quality control to become a powerful tool for process optimization. In this webinar, we will explore how manufacturers can leverage vision systems not only to measure and monitor product quality, but also to actively adjust and improve the production process in real time.

Baking Bread

Aired: 04/24/25 —Bread innovation is on the rise! Come learn about new ingredients and techniques that are transforming how commercial bread is made and preserved.

Think strong gluten networks are the only path to perfect loaves? Think again! In this 1-hour seminar, we’ll explore cutting-edge developments in enzymes, emulsifiers, and fermentation technology that are improving dough handling, texture, and shelf life, plus other game changers for today’s bread production.

Cookie Production

Aired: 03/27/25 —Cookie lovers rejoice! Discover the secrets to crafting the perfect cookie, from chewy classics to crispy delights. This seminar will explore the science behind ingredient selection, process techniques, and shelf-life optimization for commercial cookie production.

Think sugar and flour are the only keys to success? Think again! We’ll dive into the latest advancements in fat replacement, natural emulsifiers, and enzyme technology that are revolutionizing cookie production today.

AI Automation in the Baking Industry

Aired: 02/27/25 —AI is revolutionizing the baking industry! Join us for an exclusive roundtable with industry leaders as we explore the future of artificial intelligence in bakery plants. From predictive maintenance to enhanced quality control and automated production, discover how AI is streamlining operations and driving innovation.

Think AI is just about robots? In this 1-hour roundtable, we’ll dive into cutting-edge advancements in data analytics, machine learning, and process optimization that are transforming how bakeries operate today—and tomorrow. Don’t miss this opportunity to gain insights into the tech shaping the future of baking!

Artisan Bread

Aired: 01/23/25 — The market loves artisan bread. This is supported by its continued growth in 2024 and the emergence of sourdough bread everywhere in the deli and bread section. Join us for this 1-hour seminar to learn about the different methods used in high-output bread production, improving the taste, and shelf life for Artisan Breads.

Best of Bakery Trends for 2025

Aired: 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.

Vision Inspection revolutionizes quality control in bakery products

Aired: 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.

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.