Blog
BAKER Campcast S1E2: Milling, Flour Grades and Specs
Wheat kernels go into a mill and out comes flour—simple, right? Not exactly. When you look at different milling practices and all the flour grades that are made, the varieties stack up. Then, you have to take into account how these varieties act in different baked...
BAKER Campcast S1E1: Wheat Breeding and Classes
To truly understand flour, you have to start at the root of it—or the wheat kernel that is. In the baking and food industry, there are no shortage of options when it comes to kinds of flour. Each one has specific strengths, weakness, and uses. What flour is right for...
4 Myths about Bread, Baking and Baker’s Yeast
Bread is more than just a staple food. It’s the cornerstone of countless meals around the world! Yet despite its place on our plates, bread has found itself at the center of controversy in recent decades. Misguided health claims, trendy diets, and misinformation have...
Catch Foodborne Illness with a Scan at the Start
The dangers of foodborne illness in the food industry are real. One virus or bacteria can spark a recall, endanger customers, hurt your brand and cost you greatly. While proper hygiene and cleaning is important with every aspect of food production, it starts with...
Advantages of Baking with Sweet Rice Flour
As gluten-free products fill the market, so do gluten-free flours that can hold up in commercially baked goods. Different sources offer different benefits and challenges for bakers, so it’s nice to find a gluten-free option that provides additional benefits for its...
BAKED In Science S2E24: What’s New at Baking Tech 2019?
Who's ready for Baking Tech 2019? In this episode we discuss the American Society of Baking annual conference offering with Kent Van Amburg, Executive Director. ASB is a trade association in the commercial baking industry. Members are individuals, not companies....
3 Insights into the Future of the Baking Industry
What do the next few years hold for food innovation and the baking industry? No matter your job title, you should care about the answer. Understanding the future of food—consumer habits, trends, up and coming ingredients and processes—is how you can prepare for and...
BAKED in Science S2E23: FODMAPs
Are low-FODMAP products the key to people eating bread again? If you aren’t familiar with the term, FODMAPs are fermentable short-chain carbohydrates that are hard to digest, triggering symptoms like bloating and discomfort. With over 15% of the Western world...
Why You Should Use Cocoa Fiber in Baked Goods
What if there was a cheaper, healthier way to give a cocoa taste to your baked goods?? In the baking industry, cocoa powder is an essential ingredient. The U.S. is in the top five cocoa consuming countries in the world reaching 463k tons per year. Consumption per...
Make Baking Easier with Pre-gelatinized Rice Flour
When do you use pre-gelatinized rice flour? In baking formulas, it is helps with: Viscosity control Texture control Thickening Bulking One super useful application for this ingredient? Gluten-free baking! Rice flour is naturally without gluten, and gluten-free...
Fermentation: A Clean Label Solution
When you allow fermentation to take place in dough, you give the gluten adequate hydration and relaxation. In addition, it gives time for enzymes and yeast to work, which results in amazing taste, texture, volume, color and aroma. What makes these changes more...
A Better Way of Baking with Vitamin D
For decades, foods have been fortified with vitamins and minerals. By adding vitamin D, food producers provide an effective solution to give consumers much needed enrichment in their daily diet. Now, there is a more natural, cost-effective way of baking with vitamin...
BAKED in Science S2E22: BAKERpedia Questions Answered by Dr. Lin and Dr. Debi
Every day we get questions on the BAKERpedia website. With over a thousand visits a day from people all over the world, it’s no surprise! When it comes to the commercial baking industry, there’s a lot of processes and ingredients that have to be just right so the...
Start eLearning with BAKERpedia!
That's right, now you can become an even better baker by taking classes online! BAKERpedia has teamed up with AIB International to help commercial and retail bakers through online eLearning training. AIB International’s Baking Specialist Online Collection is now...
A Fresh Baking Future with BakingTech 2019
It’s time to look to the future of baking. What will the industry look like in the years to come, and what’s the best way to get there? That’s the focus of BakingTech 2019: Baking a Fresh Future. The annual trade show and educational-focused sessions bring together...
