Blog
Planning Your Visit to IBIE 2025
Are you hungry for innovation, ingredients, and all the best of baking? Then, you have to come down to Las Vegas for IBIE 2025. It’s where the future of baking gets proofed, and it’s only going to get hotter. However, a word of advice: if you don’t roll in with a...
Discover the Heart of Craft at IBIE 2025’s Artisan Village
If you’re as obsessed with sourdough scoring as I am, or if your lamination game has taken over your weekends, there’s one place you knead to be in 2025: IBIE, the International Baking Industry Exposition. This year’s event will take place from September 13 to 17 in...
How Vision Inspection is Raising the Standard in Bakery Quality Control
How Vision Inspection is Raising the Standard in Bakery Quality Control Consistency and safety are paramount for today's bakeries, which means bakers cannot rely on a quick glance or a poke test to ensure quality. Reliable results require data and regular measurement...
BAKED in Science EP99: Health Concerns Around Ultra-processed Foods
+ SUBSCRIBE & NEVER MISS AN EPISODE Ultra-processed foods (UPF) have become commonplace in the fast-paced world of today, as the food industry’s answer to consumer demand for convenience. In recent years, there has been growing concern for how these foods may...
Catch the QuickBITES Sessions at IBIE 2025
Education is a vital part of growing and developing your baking career. Fortunately, IBIE 2025 will offer plenty of opportunities to learn! This trade show is the ultimate proving ground for innovation, and no matter how seasoned you are, there’s always something...
Exploring Clean Label Solutions for Mold
In baking, few things kill a good mood faster than mold. Whether you’re running a regional bread line or managing a nationwide distribution network, shelf life is serious business—and the move toward clean label mold retardation is one of the most compelling...
Keto, But Make It High-Fiber
Keto, But Make It High-Fiber There’s no ignoring the rising demand for low-carb, high-fat options these days. However, to stand out on supermarket shelves, you can’t simply swap in almond flour and call it “keto”. That won’t fly with today’s informed consumers. They...
BAKED in Science EP98: Scaling Up in the Bakery
+ SUBSCRIBE & NEVER MISS AN EPISODE Scaling up is the process of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, production scaling is one of the major challenges...
Prolonging the Fresh Factor: Shelf Life Extension for High-Speed Bakeries
Prolonging the Fresh Factor: Shelf Life Extension for High-Speed Bakeries Food waste is a rising concern that's no longer half-baked. According to the 2024 UNEP Food Waste Index Report, over 1.05 billion tons of food were wasted in 2022. In high-speed bakery...
Healthy High-Fiber and Low-Sugar Muffins
Healthy High-Fiber and Low-Sugar Muffins The appetite for better-for-you baked goods continues to grow every year. As consumers grow increasingly ingredient-conscious, the demand for products with functional benefits, like increased fiber and reduced sugar, is driving...
What’s New in Keto Baking?
What's New in Keto Baking? The ketogenic diet is a high-fat, moderate-protein, and very low-carbohydrate diet. This nutritional protocol is designed to shift the body into a metabolic state called ketosis, where it burns fat for energy instead of carbohydrates. Keto...
Automate. Measure. Repeat.
Automate. Measure. Repeat. How Trial & Error becomes Research & Development with Anton Paar's Brabender FarinoGraph For nearly a century, the FarinoGraph has been a ubiquitous tool to measure and characterize dough and wheat flour. While technological...
Leveraging Vision Inspection for Improved Quality
Leveraging Vision Inspection for Improved Quality Consistent quality in baking is the goal for those looking to maximize yield, reduce waste, and increase profits. With thousands of buns flying down the line every hour, relying on manual sampling is like trying to...
Cracking the Code on Frozen & Par-bake
Cracking the Code on Frozen & Par-bake The frozen dough and par-bake bread market has grown from a niche solution to a powerhouse of modern bakery production. With increasing demand for consistency, labor efficiency, and extended shelf life, bakeries of all...
The Latest Technologies for Baking Bread
The Latest Technologies for Baking Bread The global bread industry is proofing at record speed! This growth is largely fueled by evolving consumer expectations: soft textures, longer freshness, cleaner labels, and affordability all kneaded into one loaf. However, for...
