Blog
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...
Running Texture Profile Analysis for Baked Goods
Our industry loves talking about food (honestly, who doesn’t?). So, when talking professionally about your product, it’s nice to explain the texture and taste on a scale everyone understands. That’s why we have Texture Profile Analysis (TPA). It began as a trained...
Flaking Out with Sfogliatelle
As bakers, keeping tabs on buzzworthy baked goods is always good for business. Not just for innovation’s sake but also to get an idea of the types of products consumers are looking for. Since our commercial baking community page, Baking Industry Professionals, is...
ASB Announces New Executive Director Ahead of BakingTECH 2023
The American Society of Baking (ASB) announced Kristen Spriggs will be taking on the role of Executive Director. With over 20 years of experience in membership-based organizations, she has a proven track record of creating and supporting communities. Recently, Spriggs...
BAKED in Science EP 72: Empowering Research and the Senegal Bonbon Bouye
+ SUBSCRIBE & NEVER MISS AN EPISODE As food science and technology continue to advance, so do opportunities to elevate nutrition and quality of life for communities. One impactful example of this is indigenizing food science, the process of integrating...
Create a HACCP Plan for Your Bakery
A very important (and hopefully obvious) point for food production: food safety procedures are a top priority. Having clear checks and systems in place can save you a lot of waste and worry in the long run. A great place to get started? ...
