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BAKED in Science Ep 65: The Science of Flavor
+ SUBSCRIBE & NEVER MISS AN EPISODE A rich, complex flavor can truly set a baked good above the rest. And while familiar, traditional flavors can make customers fall in love with your brand, out-of-the-box profiles can take it to a whole new level! The...
ASR Group
ASR Group is a leader and innovator in sweetening solutions, with more than 150 years of experience taking sugarcane from the farm to the table. We manufacture and distribute a full line of sweetener solutions to businesses, institutions, and companies across the...
Can You Name 15 Dough Conditioners?
Dough strengthener. Bread improver. Crumb softener. A host of regulators and oxidizers. The whole list falls into the category of dough conditioners. While the definition is pretty open-ended, the results are straight forward. No matter which ones (or combination of...
The Technology of Sourdough Starters
The quality, flavor and ultimate success of your fermented breads begins with sourdough starters, or preferments. Although making a starter is simple enough, there is a complex side to sourdough technology. Sourdough (also known as levain) leavens bakery products as a...
BAKED in Science EP64: Baking FAQ with the BAKERin Team
+ SUBSCRIBE & NEVER MISS AN EPISODE Here to tackle the biggest issues and top questions in the baking industry is the BAKERin team! As part of BAKERpedia’s influencer program, these seasoned professionals share their knowledge and keep you up to date on the...
How Bakers Cut Costs with Bakery Software
Today more than ever, the food industry is moving forward with the integration of technological tools to everyday processes, and the baking industry is not staying behind. Commonly recognized as one of the most creative fields in the food industry, a successful bakery...
Make Your Bread Cooling More Efficient
Once your bread exits the oven, it enters an extremely crucial stage: cooling. The goal is to move the bread as soon possible on to packaging. Yet do that too quickly or too slowly, and you're going to end up with a lower quality product, or product waste. The goal is...
Use Release Agents for Smoother Production
The journey of dough through a high-speed processing plant can be a long one. From mixing to panning, from baking to packaging, there are plenty of trouble points. While proper formulation and handling is key, you don't want to negate your efforts due to bumpy...
BAKERpedia Expands Staff, Hires Experienced VP of Growth
Digital Marketing Specialist and Proven Strategist Bob Schnyder to Head Sales and Brand Development Initiatives BAKERpedia, the commercial baking industry’s trusted digital resource for technical and scientific baking information, has hired marketing executive, Bob...
BAKED in Science Ep 63: Baking Industry Update and Top Trends Pt. 1
+ SUBSCRIBE & NEVER MISS AN EPISODE What’s the latest trends and biggest topics in the baking industry right now? After a disruptive few years, with aftershocks still impacting businesses and consumers, there’s a lot to talk about. To give a fresh and informed...
Healthy Labelling Regulation with Nutri-Score
As consumer interest in healthy, clean label food continues to grow, so does a need to understand and contextualize the benefits. Nutri-Score is a Front-of-Pack (FoP) nutrition labelling scheme that allows a comparison of food products across categories and brands. It...
Running a Flour Quality Assessment
Wheat flour constitutes over 50% of bread formulas and about 25% of cake formulas. So controlling the quality of this key ingredient is essential. It's quality related to breadmaking performance is usually determined by: Protein content: Protein quantity in the wheat...
When Should You Bake with Whey Protein?
More than you are now! With the current keto and high protein trend, this naturally protein-rich ingredient packs a big punch when used in food. Not only does it increase protein in baked goods, whey also helps increase quality. It has strong water-binding properties...
Advantages of Vacuum Cooling
Vacuum cooling is a rapid and efficient alternative to traditional cooling systems, such as spiral towers and ambient cooling. It uses evaporative cooling which relies on the power of vacuum to make vaporization of water take place quickly and at much lower...
A Demand for Delicious Donuts
It’s hard to find fault with donuts. Sure, they’re made with fried dough, but customers love indulgent, decadent, unique, trending desserts. So donuts are a hot bakery item. In fact, did you know that 64% of Americans eat donuts at least once a month? One of the most...
