Blog
The Future of Automation
There’s nothing quite like going to a trade show. This year, we’ll be headed to iba 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. This trade show is held at...
BAKERpedia Donates Its Encyclopedia of Knowledge to ASB to Collaborate and Foster Knowledge Sharing in the Baking Industry
In a groundbreaking partnership, BAKERpedia, the industry’s hub and leading voice for innovative baking solutions, is joining forces with ASB (American Society of Baking), a renowned association dedicated to the advancement of the baking industry. Baking Industry...
Dinies North America
At Dinies North America we are pioneering the way we treat the food we eat. UVC has been widely used for many years to treat our water and air, but less so in food processing. By using this chemical-free and byproduct-free technology, we can effectively use UVC as an...
BAKED In Science Ep 77: Improving Shelf Life with Enzymes
+ SUBSCRIBE & NEVER MISS AN EPISODE Shelf life extension is a complex issue that doesn’t have a simple solution, however, enzymes can be a useful tool on the journey towards keeping baked goods fresher longer. In bakery systems, enzymes can be utilized as dough...
The Buttery Balance of Brioche
While everyone may be heading out on vacation, our commercial baking community, Baking Industry Professionals, is always at work! This month, plenty of interesting discussions were had, and one of the highlights was a baker looking to troubleshoot producing brioche...
A Tribute To Jose Lopez
It is with great sadness that we mourn the loss of one of the baking community’s most passionate and dedicated thought leaders. Jose Lopez passed away peacefully in his sleep at his home, surrounded by his immediate family as he so much desired. He was very active in...
BAKED in Science EP76: Regulations and Compliance in Food Labeling
BAKED In Science · EP76: Regulations and Compliance in Food Labeling Getting your product to market has many steps, and a crucial one is developing a compliant nutrition facts label. Food labeling needs to be easily understood by consumers and must comply with federal...
Choosing the Optimal Yeast for Frozen Croissant Production
With a new month come new baking questions from our commercial baking community, Baking Industry Professionals. This month, one of our noteworthy topics was how to choose the best yeast for frozen dough and frozen croissant production. For those who aren’t familiar...
Tips for Formulating Gluten-free Cookies
And we’re back with another hot topic from our commercial baking community page, Baking Industry Professionals. Our focus for this month has switched to gluten-free cookies. By definition, this baked good is made with gluten-free grains, and its finished product...
BAKED In Science Ep 75: Unleashing Innovation in Baking Industry
+ SUBSCRIBE & NEVER MISS AN EPISODE BAKED In Science · EP75: Unleashing Innovation in Baking Industry Success in today’s baking industry calls for more than just making bread or cake. It requires a broad range of knowledge in fields like food science,...
A&A Baking
At A&A Baking, we are dedicated to providing comprehensive advice on bakery machinery, products, confectionery, and pastry. The company was developed by a 4th generation family of bakers who understand the bakery business unique needs and issues. We also have the...
Nepra Foods
www.neprafoods.com INTRO Nepra is a multi-category market leader in delicious allergen-free and plant-based food ingredients and consumer products. Through technology and a world-leading team of chefs, master bakers, food scientists, and nutrition experts we are...
BAKED in Science EP74: Modernizing Baking Techniques
BAKED In Science · EP74: Modernizing Baking Techniques Each year the baking industry gathers to learn, network, connect and explore at BakingTECH, a show hosted by the American Society of Baking (ASB). This year was marked by the introduction of new leadership,...
Sugar Substitutes in Rusk Dough
Our bakery forums keep growing, and the conversations keep flowing! So, we’re back with another hot topic from our commercial baking community page, Baking Industry Professionals. This month, it’s rusk! While this may be a British term for twice-baked bread, this...
BAKED in Science EP 73: Shared Knowledge for the Baking Industry
+ SUBSCRIBE & NEVER MISS AN EPISODE Being a skilled baker is a continuous process of refining your craft. It starts by mastering new techniques, comprehending the science behind it, or learning the skills to keep up with emerging trends. That’s why the team at...
