Blog
Level Up Your Packaging Equipment
For bakers looking to level up their packaging, there are plenty of bakery solutions to choose from today. When I go to IBIE, I am looking forward to checking out Reiser’s offerings. Want to know why? Quality packaging equipment for baked goods is a crucial step in...
How to Avoid Product Loss
Product loss is inevitable, but avoiding it in a high-output food production facility should be an essential goal and a critical sustainability factor of growth focused companies. Engineering and manufacturing teams are increasingly relying on several strategies to...
Looking Good with Rotary Molded Cookies
Looking for a batch made in heaven at IBIE? Well, aren’t we all! Generally speaking, cookies are produced according to varied formula compositions, in many different shapes and sizes, and by various manufacturing procedures. Of course, we don’t only eat with our...
Snack Food Production
Who doesn’t love a nice snack? Lucky me, there will be plenty of options to check out at IBIE 2022! These days, consumer demand for convenience foods is growing increasingly faster for several reasons, including the desire to taste new products, different food habits,...
What’s New in Yeast Technology and Trends
Hear yeast! Hear yeast! The IBIE 2022 Baking Expo is coming around the bend! All jokes aside, as bakers we know that yeast is an essential ingredient for many baked goods. Baker's yeast comes in several forms, including compressed, dried or granular, cream or liquid,...
Acidulant-Based Innovations in Baking
I’m excited to see plenty of innovative bakery solutions and the science behind them at IBIE. For instance, bakery scientists know that acids are abundant in nature, with organic acids being the most common in food applications. They perform a variety of functions in...
Trends in Cake Mixes, Bases, and Concentrates
If you are looking for high-quality alternatives to the current cake mixes available on the market, there will be some good contenders at IBIE 2022! Cakes represent an important segment within the baking industry, meaning that cake mixes are a vital resource for many...
BAKED in Science EP66: The Gift of Baking with Marda Stoliar
Bakers have a special knack of seeing opportunities instead of risks. It’s a gift that allows food to make an impact on the world, even if it just starts by helping one person. In this episode, your BAKED in Science host Mark Floerke interviews 81-year-old Marda...
KPM Analytics
At the heart of your product brands are craftspeople, caring for their bakery products and the people who consume them. They deserve to work with partners and suppliers that stand with them for the highest level of care, consistency, and...
The Function of Sugar in Baking
Sugar is one of the absolutely essential bakery ingredients for just about any baked good. First and foremost, it adds that flavor all us sweet tooths love. Yet it is so much more than just a sweetener with many key uses in baked goods. Sugar functions in baking as:...
Strategies for Determining Gluten-free Flour Quality
The gluten-free market holds a substantial share in the bakery market, with an expected cumulative growth of about 10% until 2025. From bread to cake and everything in between, there is room for innovation in the market. Producing a quality and consistent gluten-free...
Add Nutrition with Chia Flour
Looking for that next functional ingredient to give your label a nutritional punch? Chia flour could be it. A long time health food celebrity, chia seeds are rich in protein, fiber, and antioxidants. When ground into a meal or flour, they can do a number of things for...
Hamburger Bun Production Tips
Buns are the most popular type of bread served at Quick Service Restaurants (QSR) because they are versatile and portable. Their consumption surges during the summer months due to cookouts and road trips. Nowadays, buns must also compete against perceived healthier...
Use Flour Quality to Control Your Dough
If you care about the quality of your batter or dough, then it makes sense you would want to care about the quality of your wheat flour. But what exactly makes a flour quality? Well, it all comes down to what you're baking, and what the desired result is. But first...
A Vegan Option for L-Cysteine
Are you afraid of touching L-Cysteine because you've heard it's from duck feathers? Well, that's one source, traditionally. But now, you have an alternative—a vegan source! More on that later. But first, here's what it offers to the dough. Reducing agents are key for...
