Blog
BAKED in Science S2E30: Breaking Down the Artisan Bread Trend
Artisan bread and products are flying off the shelves. Why this interest in artisan style baking, and how can you get involved—or do it better? To help sort through this trend, I bring in a few artisan experts to answer some questions. First off, some visitors from...
Organic Baking is Here to Stay!
The idea that organic was going to be a passing trend is an old one. Not only is organic here to stay, but the category has been growing steadily over the past decade. Consumers have largely found a dedication to the clean label and organic movements and continue to...
Buying a New Oven? Benchmark the Old One First!
One of the major challenges encountered at the bakery when buying and using a new oven is finding the perfect settings that bakes the product exactly the same as the old oven did. Recipe transfer from an old oven to a new one can become a very difficult task for both...
BAKED in Science S2E29: BakingTech’s Product Development Competition
In this episode we interviewed finalists for the Baking Product Development Competition (PDC) contest at BakingTech19. This competition facilitates the development of innovative bakery products for the wholesale baking industry and encourages students to choose...
Do Sprouted Ingredients Nurture Market Growth?
Consumers and food producers alike can’t get enough of the great taste and health benefits of sprouted ingredients. As a food producer, there is something about the idea of taking a seed, and carefully orchestrating the process of germination to allow it to start to...
Having Problems Baking Clean Label Bread?
When it comes to baking clean label, there is no one-size-fits-all solution that will work perfectly in every situation. Different formulas and products have different needs. However, if you're baking clean label bread, there are a few ingredients that have proven to...
Are You Ready to Label Bioengineered Food?
Consumers care about what’s on their label, and regulation has been following the trend. Along with other label-changes coming up next year, there is a focus on bioengineered food. Starting in January 2020, bioengineered foods must be disclosed on the label. The...
How to Bake Delicious Cake Without Eggs
Why do consumers ask for bakery products that are free from egg? Health- and sustainability-conscious consumers are driving the “free-from” trend by asking for egg-free alternatives. Numerous recent public health concerns, such as avian influenza and fipronil...
BAKED In Science S2E28: IBIE and BakingTech 2019
What’s your favorite event for the baking industry? If you don’t attend any expos or conventions, you really should start to. Or you’ll miss out on new innovations, valuable connections and informative sessions. Today, we get a special behind-the-scenes look at two of...
The Secret to Baking Crackers
What’s the secret to the perfect cracker? These light, crispy products make up a key sector of the baking industry with plenty of room for new innovation, flavors and textures. However, their process is unlike many other baked goods or bakery products. Here’s your...
Create a Signature Bread with Sourdough
Tucked away in the heel of Southern Italy lies the cozy little town of Altamura. This small village, like many Italian cities, is famous for a particular cuisine. Naples has Pizza, Sicily has Cannoli, but Altamura has the Altamura Bread. This bread is so renowned for...
The Story of Freekeh
Have you ever looked into the history or background of different ingredients? There are some interesting stories—the kind of stories your customers like to hear and that add value to a brand. Like the ancient grain freekeh. Freekeh is fire roasted green wheat with a...
Working with Preferments, pH and TTA
Preferments are an essential part of the breadbaking process, impacting key attributes and development. To optimize your preferment, and final product, you'll need to understand how preferments work, and the role pH and TTA plays in them. Preferment is the general...
What’s with the Sprouted Grain Trend?
You've probably noticed sprouted grain products sprouting up everywhere. There's a reason bakers and customers are jumping into this trend. Some of the key benefits are: Increased amount of vitamins and minerals Increased bioavailability of nutrients Rich source of...
BAKED In Science S2E27: Baking with Cannabis
What’s a new frontier for the baking industry? Cannabis edibles. Legislation at the state and federal level is opening doors for a new market. And while there are a fair share of hurdles and unsteadiness, there is plenty of room for profits and growth. Thinking of...
