BAKERpedia Blog2019-07-19T15:51:56-07:00
2805, 2019

Bakery Consumer Trends: Craft, Ethical Lifestyle and Transparency

What story does your food tell? Consumers today are looking for more than just personal substance from their bakery products. They want to know about the ingredients, process and company behind the food. When it comes to the bigger picture of bakery, pastry and chocolate products, there are a few things that customers value more [...]

2405, 2019

How Baked Goods Rely on the Science of Shelf Life

Bread has been a staple food in many cultures for ages. It is easy to make, cheap and filling. From French baguettes to naan, ciabattas and American sandwich bread, the types of bread, baking methods, leavening agents and bread cultures are endless. While bread remains a cultural cornerstone and staple food, its manufacturing process has [...]

2005, 2019

Bakery Consumer Trends: Taste, Health and Freshness

What are consumers looking for as they walk into bakeries and stroll down the grocery aisle? The significant trends for the bakery, pastry and chocolate sectors have been rising to the top for 2019. Over the last few years, the bakery international group Puratos has been gathering data from 40 countries and 17,000 consumers. Looking [...]

1405, 2019

Baking Trends in 2019: High Fiber Bread

Brought to you by ECD 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 [...]

805, 2019

Kill Step Validation Calculator Now for Fruit-filled Pastry

Brought to you by the AIB International 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 [...]

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 [...]