Blog
Upgrading Your Cakes!
Upgrading Your Cakes! Cakes, the epitome of indulgence and celebration, come in an array of types, each with its unique flavor, texture, and character. Whether you're a seasoned baker or just dipping your toes into the world of baking, understanding the intricacies of...
BAKED in Science EP84: Celebrating Canadian Bakers
+ SUBSCRIBE & NEVER MISS AN EPISODE From regulation compliance to pushing for sustainability, today’s bakers have a lot on their plates outside of producing their delicious baked goods. Founded in 1932, the Baking Association of Canada (BAC) is a Canadian...
What the USDA’s Strengthening Organic Enforcement Means for Bakers
With the coming of spring also comes a new chapter for the baking, as well as, food and beverage industries. The U.S. Department of Agriculture (USDA) set March 19, 2024, as the date to roll out its much-anticipated Strengthening Organic Enforcement regulations. As...
Sourdough or Sourfaux?
In artisan baking, where every loaf tells a story of tradition, skill, and flavor, standing out amidst the sea of competition can be a daunting task. Yet, within the flour-dusted confines of your bakery, lies a secret weapon waiting to be unleashed: your artisanal...
Exploring the Essential Role of Emulsifiers in Baking
Explore the Essential Role of Emulsifiers in Baking Baking is where chemistry meets culinary artistry. Do you know that there exists a key ingredient that often goes unnoticed but plays a monumental role in shaping the texture, flavor, and...
The Science Behind Softness and Mold Prevention in Bread
Are you on the quest to extend your bread's shelf life? Achieve that ideal softness and chewiness, while ensuring freshness and preventing mold can sometimes feel like a tall order for wholesale /industrial bakers. While there is no one-size-fits-all solution, it's...
BAKED in Science EP83: Making Connections at BakingTECH 2024
+ SUBSCRIBE & NEVER MISS AN EPISODE While commercial baking relies on skills, productivity, and innovation, networking is also an important part of this industry. That’s why attending industry events, like the American Society of Baking’s BakingTECH, are...
A New Website Design to collaborate, innovate and invigorate our community
In a gesture that speaks volumes about collaboration and community support, BAKERpedia recently made a significant donation to the American Society of Baking (ASB). This donation, comprising 750 pages worth of encyclopedia material, underscores BAKERpedia's commitment...
BAKED in Science EP82: Best in Bakery Trends 2023
+ SUBSCRIBE & NEVER MISS AN EPISODE The baking industry is always evolving to meet consumer demands. This changing landscape may help drive innovation but can also pose challenges when it comes to maintaining quality and consistency. That’s why it’s important...
BAKED in Science EP81: Exciting Bakery Solutions from iba 2023
+ SUBSCRIBE & NEVER MISS AN EPISODE Last year, BAKERpedia was on the show floor at iba 2023! As the world’s leading trade fair for bakery, confectionery, and snacks, it is one of the best places to see the latest industry trends and innovations. Mark Floerke...
Cookie Production Webinar
Cookies are the world’s favorite treat! It doesn’t matter if they are oatmeal, shortbread, chocolate chip or topped with raisins; cookies are consumed worldwide in all shapes and forms with all types of inclusions. Known due to their indulgence, the cookie market is...
How To Make The Perfect Tortilla | BAKERview Webinar
Producing The Perfect Tortilla Tortillas are flat, thin, light-colored, round breads, made from corn or wheat. Depending on the region, they may vary in size. Along with tacos, burritos and enchiladas, they are considered a staple food for most people in Mexico and...
BAKED in Science EP80: Baking With Steam at iba 2023
+ SUBSCRIBE & NEVER MISS AN EPISODE This autumn BAKERpedia attended iba 2023 in Munich! iba is the world’s leading trade fair for bakery, confectionery, and snacks where the latest trends and innovations in the industry are presented. Usually, this trade show...
Global Flavors Take Over Bakeries
Now more than ever, bakeries are looking to innovate not just with ingredients but also with flavors. We are seeing ethnic and global flavors surge in bakeries as consumers develop their palettes and seek to explore the world through food. Global flavors from...
BAKED in Science EP79: The Bright Future of UV Sanitizing Technology
+ SUBSCRIBE & NEVER MISS AN EPISODE Shelf life extension is a significant concern for bakers, and with the rise of the clean label bakery trend, many are searching for more natural methods. Introducing UV sanitizing, which can be used to kill bacteria, molds,...
