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Ingredient Tips for Frozen Dough
More and more consumers like to do their own baking. Or at least part of it. So it's no surprise that frozen dough is...
The Science of Encapsulated Baking Powder
If you work with frozen or refrigerated dough or batter, you are probably familiar with encapsulated baking powder....
Are You Ready For a Food Recall?
Brought to you by AIB International No one wants their products to be recalled. But are you ready if it happens? The...
BAKED in Science S2E36: Innovations at IFT 2019
The IFT annual event is a place bustling with new technologies, interesting ingredients, and hundreds of other things...
The Role of Yeast in Baking, Nutrition and Health
Yeast not only leavens dough and gives it a light, sponge-like texture—it provides flavor, aroma and contributes to...
Final Proofing: A Key Thermal Step
Just like baking, proofing is a thermal unit operation in the bakery. During proofing, the dough absorbs heat from the...
What to Look Forward to at IBIE 2019
Brought to you by IBIE Every three years, the entire baking community comes together at IBIE to experience new...
BAKED in Science S2E35: Baking with Ancient Grains
Ancient and heirloom grains are popping up everywhere. While there is plenty of variety and benefits, which ones are...
Lecithin: The Clean Label Emulsifier
If you have looked into or tried baking with a clean label, you know one of the challenges is finding a suitable...
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.
