Blog
Fine Tune Your Kill Step With This Tool
The kill step. Sounds pretty intense...and it is. It’s the absolutely necessary point when harmful pathogens, like Salmonella spp., are eliminated. And it has to be absolutely effective to ensure baked goods are safe to eat, plus have a proper shelf life. And you need...
Sustainable Chocolate in the Baking Industry
As bakers and food producers, it’s important to know what’s going on in the world around us. Especially when it’s about the state and future of our ingredients. In the late 1990s, some of the stakeholders in the cocoa industry realized crops were at risk due to pests,...
Do You Have a Foreign Supplier Verification Program?
Validating kill-step reduction of Salmonella is one part of the new Federal Food Safety Modernization Act (FSMA) bakers should be aware of, but there are other provisions and requirements to keep in mind. Such as FSMA Foreign Supplier Verification Programs (FSVP),...
Creating Effective Sanitation Plans
Shelf life in baking is always a big topic. How far can you push your product? Whether you’re trying to increase your time, or just last a few days, you HAVE to look past your ingredients. Look at: Sanitation Plans Keeping equipment, surface areas, floors and air...
Exploring the Sourdough Library
Have you ever wondered how sourdough flavors can differ so much, even when the same ingredients are used? This is because sourdough starters differ in microbiology, depending on the culture used. And depending on the culture, the final taste and aroma will change. The...
BAKED in Science S2E44: What’s New with Sourdough
Sourdough might not be a new technique, but it’s the hot bread these days. What’s new in the world of sourdough? And what does it look like around the globe? In this episode, Dr. Lin brings on guest Kevan Roberts, a master baker, teacher and author of the upcoming...
Improve Food Safety with an ATP Test
How well do you clean your bakery? And how effective is your process? If you’re looking for a way to improve your hygiene, you should run a ATP Test. Also known as rapid hygiene monitoring, it measures the effectiveness of cleaning activities and SSOPs performed on...
Baking with Probiotics
Probiotics and their role in gut health is become more popular with consumers. However, baking with probiotics can raise some difficulties. How can bakers take advantage of this trend? Food Trends: Adding probiotics According to a Markets and Markets report published...
BAKED in Science S2E43: What’s New at IBIE 2019 Pt. 3
In this third and final installment of BAKERpedia’s tour of IBIE 2019, Dr. Lin talks protein, heat stable emulsifiers and how to make gluten-free nutritional! Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And...
Baking Trends: Sourdough Bread
Sourdough bread is hot and the baking industry is all in for its sweet returns. Sourdough is the whole package: Artisan Perfect for clean label Available in an endless number of variations Why all the buzz? Well, in addition to the above benefits, the natural...
A New Mediterranean Species of Cereal
There’s a new cereal in town, and it brings some interesting points to the table. It’s called Tritordeum, and it’s an inter-species cross between durum wheat (Triticum durum) and wild barley (Hordeum chilense). The result is: Great nutritional, agronomic and...
BAKED in Science: What’s New at IBIE 2019 pt. 2
The biggest baking show deserves more than one podcast! Part 2 of BAKERpedia at IBIE 2019 includes virtual reality, innovative bake lines, and delicious toppings. Every 3 years, the baking industry gets together for the International Baking Industry Exposition...
Advantages of the Sponge and Dough System
Are your customers asking for bread with more aroma and a cleaner label? We have noticed this trend of going back to sponge and dough systems for many bakeries. True, it can be challenging to use this system. It takes up space and time, and there are change-over...
Protecting the Tool that Optimizes Baking Processes
Brought to you by ECD Thermal profiling is an essential procedure for any top-quality bakery that optimizes baking processes. Ensuring that ovens are performing properly and that dough is reaching the desired temperatures, the thermal profiler is a must-have tool for...
Creating High-protein, Low-net-carb Bakery Products
Brought to you by MGP Ingredients The high-protein, low-carbohydrate diet trend shows no sign of slowing as consumers continue to look for ways to support their weight loss by consuming lower “net carb” foods. The KETO diet trend is a good example. Yet just 2% of...
