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), [...]
Create a HACCP Plan for Your Bakery
A very important (and hopefully obvious) point for food production: food safety procedures are a top priority. Having clear checks and systems in place can save you a lot of waste and worry in the long run. A great place to get started? A HACCP plan. The foundation of any food safety program, it's [...]
Cassava Flour and Starches for Gluten-free Baking
The gluten-free market continues in its popularity, from savory snacks to sweet cakes and everything in between. To produce foods that offer quality taste and texture, bakers rely on a number of wheat flour replacements. One source offering multiple solutions is cassava flour and starches. The ingredients obtained from this [...]
How to Replace Emulsifiers
With a focus on clean baking and simple ingredient lists, more and more bakers are looking for ways to replace emulsifiers. An emulsifier is a substance that acts as a stabilizer. In systems like oil and water, emulsifiers stabilize two or more immiscible compounds. Commonly added to bakery goods, including bread, cake and cookies, [...]
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 [...]
Egg Replacement and Vegan L-Cysteine
There are many reasons why bakers today are looking to limit their use of eggs and other ingredients of animal origin. Whether you want to keep an eye on the bottom line or formulate for the vegan bakery trend, replacing these ingredients in baked goods is becoming easier as more sophisticated solutions hit the [...]
Pretzel Formulation and Trends
A long time favorite snack, pretzels have been around for centuries. And thanks to recent health trends, many consumers perceive pretzels as a healthier snack compared to many available alternatives. Another factor contributing to the potential growth of the pretzel market is their clean label statues, due to the use of commonly safe ingredients. [...]
Measuring Dough Rheology
Are you looking for ways to improve your quality control, bakers? No matter the finished product, all bakery products come in an infinite variety of shapes, sizes, compositions, textures, tenderness, colors, and tastes. That’s why it’s crucial to use the correct type of bakery equipment to measure each product. At the Baking Expo in [...]
Leavening Solutions from Innophos
Did you know that the concept of leavening agents is as old as bread itself? It’s true, and there’s evidence of leavened bread going as far back as ancient Egypt. At IBIE, I stopped by the Innophos booth to speak to Emma Hu, Scientist for Food & Bakery Applications, and Eugenia Erlij, Vice President [...]
Pak Perfect Non-Sticky Glaze
Want to hear something a-glaze-ing? Food manufacturers producing donuts finally have a solution for an overly sticky glaze that can make the packing process messy. During the Baking Expo in Las Vegas, I spoke to Allison Hornev, Director of Core Portfolio and Innovation, and Roja Ergan, Director of R&D Wet Ingredients, at Dawn Foods [...]
