409, 2023

Bake It Better: Unveiling the Secrets of Our Baking YouTube Channel

Are you passionate about baking? Do you dream of mastering the art of clean label baking, whipping up delicious gluten-free treats, or creating mouthwatering vegan and keto delights? Look no further than BAKERtv's YouTube Channel, your ultimate destination for all things baking. And now, we're excited to introduce our brand-new membership feature that gives [...]

2507, 2023

BAKERpedia Donates Its Encyclopedia of Knowledge to ASB to Collaborate and Foster Knowledge Sharing in the Baking Industry

In a groundbreaking partnership, BAKERpedia, the industry’s hub and leading voice for innovative baking solutions, is joining forces with ASB (American Society of Baking), a renowned association dedicated to the advancement of the baking industry. Baking Industry Innovation BAKERpedia will bring awareness to one of the oldest baking associations who is reinventing itself with [...]

2405, 2023

Choosing the Optimal Yeast for Frozen Croissant Production

With a new month come new baking questions from our commercial baking community, Baking Industry Professionals. This month, one of our noteworthy topics was how to choose the best yeast for frozen dough and frozen croissant production. For those who aren’t familiar with the process, frozen dough refers to dough pieces that have been [...]

2704, 2023

Tips for Formulating Gluten-free Cookies

And we’re back with another hot topic from our commercial baking community page, Baking Industry Professionals. Our focus for this month has switched to gluten-free cookies. By definition, this baked good is made with gluten-free grains, and its finished product contains less than 20 ppm gluten. As bakers, to formulate gluten-free cookies, it is [...]

1303, 2023

Sugar Substitutes in Rusk Dough

Our bakery forums keep growing, and the conversations keep flowing! So, we’re back with another hot topic from our commercial baking community page, Baking Industry Professionals. This month, it’s rusk! While this may be a British term for twice-baked bread, this baked good certainly isn’t limited to the United Kingdom. Rusk can be found [...]

2602, 2023

Running Texture Profile Analysis for Baked Goods

Our industry loves talking about food (honestly, who doesn’t?). So, when talking professionally about your product, it’s nice to explain the texture and taste on a scale everyone understands. That’s why we have Texture Profile Analysis (TPA). It began as a trained sensory panel measuring and describing the textural properties of food. Today, specialized [...]

1702, 2023

Flaking Out with Sfogliatelle

As bakers, keeping tabs on buzzworthy baked goods is always good for business. Not just for innovation’s sake but also to get an idea of the types of products consumers are looking for. Since our commercial baking community page, Baking Industry Professionals, is always discussing bakery trends, we thought we would choose a hot [...]

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