BAKERpedia Blog2018-12-10T05:13:09-07:00
1405, 2019

Baking Trends in 2019: High Fiber Bread

Clean label, artisan, sourdough, gluten-free and high fiber breads are some of the products trending in the baking industry. Health and wellness have and continue to be important considerations impacting consumer purchasing decisions. Consumers across the spectrum—millennials, people with digestive conditions, those following a low-calorie diet, parents mindful about children’s well-being, and others—are demanding safer, [...]

805, 2019

Kill Step Validation Calculator Now for Fruit-filled Pastry

Fruit-filled pastries are one of the most popular bakery products in North America and Europe.  This sector is slowly but surely expanding, with new innovations and flavors giving them a fresh appeal. However, if you’re producing fruit pastries you need to be documenting the kill step to be in compliance with FSMA. To help manufacturers [...]

705, 2019

Prepare for the Growth of the Tortilla Industry

If you’re part of the tortilla industry, you know what a great time it is to be in this business. Tortillas are the fastest growing sector of the baking industry, so as a producer there’s plenty of opportunity to pursue! But things change fast in today’s business climate — government regulations, competition, formulation, equipment and [...]

605, 2019

Baking the Most of Resistant Starch

Resistant starch (RS), or enzyme-resistant starch, has physiological functions similar to dietary fiber. So it enhances the nutritional value of baked goods. And the right kind and levels offers ingredient functionality. There are different kinds of resistant starch?  That’s right, five categories to be exact: RS I: physically inaccessible because it is entrapped in its storage cell. The [...]

2904, 2019

Picking A Gas Fired Oven

Gas fired ovens are a popular choice in the baking industry, mostly because of the options they provide for specific kinds of baked goods. They fall into two types, which each deliver heat differently. Direct gas fired ovens transfer heat by radiation from flames, electric resistances, and hot surfaces. On the other hand, indirect gas fired ovens [...]