Blog
BAKED In Science S2E12: What are Enzymes?
Use nature to bake things right! That’s right, I’m talking about those proteins that offer the solutions the baking industry needs: enzymes! And we cover your LinkedIn questions! To help with the answers we have with us Matt Patrick, head of Research and Development...
BAKED in Science S2E11: Gluten-Free Bread
After getting over 12,000 views and a plenty of comments on our LinkedIn post showing Chadwick White throwing a gluten free pizza crust in the air, I was able to convince him to come on my show! As one of the original founders of Udi’s bread, Chad shares the...
Baking with Fava Beans
Fava beans. Field beans. Broad beans. Bell beans. English bean. It goes by many names, but no matter what you call it, the Faba bean has some interesting functional uses in gluten-free baking. One of the interesting things about gluten-free baking: there is no...
5 Indicators That You Are a Run to Failure
More than ever, food manufacturing plants are struggling to find success with their maintenance effectiveness. According to a DuPont report, "The largest single controllable expenditure in a plant today is maintenance, and in many plants the maintenance budget...
Make a Big Difference with Vitamin D
When it comes to health and nutrition, people don’t often look to bread. Yet in more ways than one, bread can step in to fill a gap when it comes to healthy solutions. Right now, we’re looking at vitamin D. Did you know that around 40% of the U.S. is deficient in...
BAKED in Science S2E10: How you can make fermentation work for you
Aaron Clanton from AIB International and Jacinthe Cote from Lallemand, our podcast experts on fermentation, get into the weeds with fermentation. Jacinthe discusses Saccharomyces cerevisiae, the common Baker’s yeast, how its made at Lallemand, and how they preserve it...
Grain Millers
www.grainmillers.com Grain Millers is one of the world’s largest conventional and organic oat millers. Focused on supplying safe and healthy ingredients that add value, we source most of our grains directly from the farm. We proudly offer...
Optimize Icings by Measuring Viscosity
Today, we get to talk about where science and baking meet—one of my favorite things! On the baking side, we have icings and glazes: a crucial finishing touch. On the science side, viscosity: the measure of the thickness or resistance to flow of a fluid. Why measure...
BAKED in Science S2E9: American Society of Baking 2018 Innovation Awards
These are the American Society of Baking 2018 Innovation Awardees: Remove chlorinated flour and aluminum from your cake ingredient label? In this interview, Chuck Galliher from Puratos discussed how Tegral Silver Layer Cake uses the fundamentals of hydration to create...
5 Tips to Ensure Food Health and Safety in Busy Bakeries
Food and drink manufacturing is the largest industrial sector in the UK, and the bakery sub-sector represents 24% of that workforce. In such a busy industry, bakeries often have early starts and late finishes, with non-stop work in between. Health and safety standards...
Another 90 Days of Bread: Eat Bread 90 Round II
After eating a loaf of bread a day for 90 days last year, for my Eat Bread 90 project, you may have thought I'd had my fill of bread for a long, long time. Nope. I'm ready to up the ante: Starting April 2nd, I'll be eating half a pound of bread a day, with a goal of...
It’s a Piece of Cake: The Sweetness of PGEs
If you’re looking for a versatile emulsifier, let me introduce you to Polyglycerol Esters (PGEs). With an HLB varying from 3 to 14, they can act as a water-in-oil or oil-in-water emulsifier. It all depends on the degree of esterification. PGEs form highly stable...
BAKED in Science S2E8 Titans I: Cordia Harrington & Rowdy Brixey at ASB’s Baking Tech 2018
What does it take to be a Titan in the baking industry? In this surprising interview, Baking Hall of Fame inductee, Cordia Harrington talks about her entry into the baking industry. In 1996 she broke ground on her bakery, owning just 51% of it. With no manufacturing...
What’s the Future of Gluten-free Bread?
Gluten-free bread is a trend to be reckoned with, but how can bakers succeed in it? In the U.S., at least 11% of consumers avoid gluten —whether doing it due to celiac disease, for health benefits, easier digestion, or because it’s what’s in the household. But if...
What Bread Production Questions Do You Have?
What is the role of water absorption in bread? Why are minor ingredients important? Which is the best fermentation or dough system? How can I improve my final proof, baking or cooling process? If these are the questions keeping you up at night, then you really should...
