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BAKED in Science S2E46: Shelf Life and Enzymes
Freshness is one of the biggest challenges in baked goods. The trick is keeping products tasting good over a long...
People Just Can’t Get Enough Tortillas!
Can we just appreciate tortillas for second? They’re delicious and go with almost anything. It’s no wonder they are an...
Oven 101: The S Curve
There’s a relationship between the time spent in the oven and the moisture of your product. This relationship is best...
BAKED in Science S2E45: Egg Replacement
Navigating egg replacement in baking can be a challenge. There are plenty of reasons to remove eggs from your formula,...
A Leavening System for Frozen Doughs and Batters
A micro-encapsulated leavening system is now an essential ingredient in shelf stable frozen and refrigerated dough and...
Add Flavor with the Masa Madre Ferment
Starters and fermented dough are proving to be the baker’s best friend. The artisan feel and taste is popular with...
The Science Behind Bread Staling
Staling refers to the undesirable changes (other than microbial spoilage) that take place between the time bread is...
Imaging Technology for Safe, Efficient Food Production
Have you heard about Hyperspectral Imaging Technology? It combines NIR spectroscopy with imaging ability. And it helps...
Calibrating Thermal Profiling Equipment
Thermal profiling equipment is a key tool to know how heat transfer equipment, such as ovens, dryers, proofers 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.
