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 [...]

1302, 2023

ASB Announces New Executive Director Ahead of BakingTECH 2023

The American Society of Baking (ASB) announced Kristen Spriggs will be taking on the role of Executive Director. With over 20 years of experience in membership-based organizations, she has a proven track record of creating and supporting communities. Recently, Spriggs served as the Chief Member Services Officer for the American Society for Quality (ASQ), [...]

1601, 2023

Problems and Solutions for High-protein Cookies

Commercial bakers are adding protein. Lots of it. To everything. The high-protein trend is taking off in the baking industry, with consumers looking for added value and nutrition to their food. Baking with extra protein does present its fair share of challenges, but there are a growing number of innovative solutions to help make [...]

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