Blog
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...
Producing Shelf-Stable Goods in a Competitive Market
Producing Shelf-Stable Goods in a Competitive Market In the fast-paced world of commercial baking, it’s no longer enough to simply make products that taste good straight out of the oven. Retailers, foodservice operators, and consumers are increasingly demanding baked...
Boosting Sustainability and Profitability Through Airflow and Energy Balance
Boosting Sustainability and Profitability Through Airflow and Energy Balance Bakers spend countless hours perfecting formulations, calibrating ovens, and streamlining production lines. But how often do we think about the air moving through our facilities? While it...
Energy Recovery Partners
Energy Recovery Partners LLC is proud to provide a complete range of food safety and sanitation services to members of the food industry. Through smart HVAC design and airflow solutions, we help you resolve airflow issues and maintain optimal standards for food...
BAKED in Science EP97: Sweet Baking Solutions
+ SUBSCRIBE & NEVER MISS AN EPISODE Sugar reduction is a hot topic for bakers looking to meet current market trends and satisfy health-conscious consumers’ demands. However, bakers know that sugar is a critical ingredient in many baked goods, including cakes,...
Staying Compliant with Updated Food Labeling Laws
Staying Compliant with Updated Food Labeling Laws As bakers, our main roles are to produce delicious breads, pastries, and confections. However, ensuring that we adhere to food labeling laws is just as important as perfecting that flaky croissant. Recent updates from...
Exploring Cookies
Exploring Cookies Cookies, the world’s favorite baked treat, are a booming industry. As of 2024, the global cookie market is valued at $12.14 billion and is projected to grow at a compound annual growth rate (CAGR) of 9.1% through 2029. This rise is fueled by consumer...
Keeping Up with Gluten-Free Trends
Keeping Up with Gluten-Free Trends As the gluten-free market evolves, bakers face both exciting opportunities and new challenges. Consumers today expect gluten-free products to deliver the same taste, texture, and shelf life as their wheat-based favorites, but they...
Thermal Profiling for Partially Baked and Frozen Dough Products
Thermal Profiling for Partially Baked and Frozen Dough Products Why Temperature Measurement During the Partial Baking and Freezing Processes is Crucial for Outstanding Results The convenience and easy preparation associated with frozen dough products are...
Crafting Gut-Healthy Baked Goods with Probiotics
Crafting Gut-Healthy Baked Goods with Probiotics The demand for healthy baked goods is higher than ever, and one of the most exciting trends is the integration of probiotics into baked goods. With gut health taking center stage, forward-thinking bakers are embracing...
BAKED in Science EP96: AI Automation in the Baking Industry
+ SUBSCRIBE & NEVER MISS AN EPISODE Artificial intelligence is getting a lot of attention these days, and many are wondering how it can be harnessed to help today’s bakers. While it’s too soon to understand the full extent of AI’s capabilities, this technology...
