BAKERblogs
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Getting a Handle on Oven Air Velocity
You know the oven works due to heat and airflow. Well, the measure of that airflow is oven air velocity (m/sec or...
Feeling the Heat from Other Bakeries?
Sensory science can help. Products are initially developed based on the opinions of a small group of stakeholders. “As...
When Does Starch Gelatinization Happen?
At 60°C (140°F) to 70°C (158°F). Why does this matter? Let’s back up a bit. Starch makes up to 75% of wheat flour....
Fresh Baked Bread in Space Could Help Bakers on Earth
Sebastian Marcu, CEO of Bake in Space, posed this problem in a recent interview. A crew of seven astronauts is going...
Is Masa Flour the Next Big Thing?
I’m a big fan of masa flour. Not just because of all the delicious things it’s used in like tortillas, chips, taco...
Should We be Concerned About Enzymes?
Traditionally made breads undergoing a long fermentation allowed enough time for naturally occurring enzymes in wheat...
The ADA Discussion
Yoga mat particles in our food!? That’s how the additive azodicarbonamide (ADA) made a splash on the news a while...
The Food Industry is Trying to Kill You
How many of you have heard that bread contains an ingredient also used to make yoga mats? When rumors about food...
Baked and Wasted: Food Waste in Commercial Baking
When every neighborhood relied on a corner baker for bread and other baked goods, customers lined up early or risked...
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.
