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Holton Food Products
Our Company Since 1946, Holton Food Products has been helping its customers succeed by providing quality ingredients,...
BAKED in Science EP57: Survival and Evolution in the Baking Industry
Since 2020, the baking industry has seen its fair share of changes, shake ups, and pivots due to the pandemic. Even...
3 Tricks for Hamburger Buns
What's one of the products we get the most questions about? Buns. The simple hamburger bun has many uses and demands...
Enzyme Innovation
A TRUE ENZYME & PROBIOTICS MANUFACTURER Enzyme Innovation is a research-driven...
Reducing Food Waste Through Product Optimization via Thermal Profiling
By some estimates, anywhere from a quarter to a third of all food produced globally and destined for human consumption...
Corn Allergy Causes and Detection
Corn allergy is one form of food allergy that appears more prevalent than originally thought. Reports from the late...
Enhance Taste and Crumb Color with Non-diastatic Malt
Sometimes, things just need a little…boost. If you’re looking for ways to make your bread product’s taste, crumb color...
Baking for a Sustainable Future
The need for sustainable and eco-conscious food businesses has never been more clear. Food production alone is...
What’s the Best Egg Replacer?
When you're using an egg replacer, there are some important questions to ask. It depends what you want it to do or...
HOT TOPIC
What’s the most talked about trends in our community? Meet Mark Floerke, our BAKED In Science Podcast host, and baking Guru. In this segment, he talks about what’s hot in our Baking Industry Professional’s Forum.
