Blog
Calculating Relative Humidity in Baking
Calculating Relative Humidity in Baking Managing heat and humidity is a challenge for bakeries, especially during summer. Relative humidity, while often overlooked, plays a pivotal role in ensuring optimal baking conditions. By mastering it, bakers can significantly...
Food Recalls: Safeguard Consumers and Your Brand
Food Recalls: Safeguard Consumers and Your Brand The year 2024 was turbulent for the food industry, with food recalls making headlines after headlines. What began as isolated incidents has turned into a wave of concern that has swept through homes, hospitals, and...
Farbe Naturals
At Farbe Naturals, we develop functional, plant-based ingredients that help food products stay fresher, longer—naturally. Our Clean Label mold inhibitors, based on naturally derived sorbic acid from rowan berries, organic wheat flour or...
Mastering The Production of Buns and Rolls
Mastering The Production of Buns and Rolls The humble bun and roll may seem simple, but in the hands of a skilled baker, they become the foundation of countless meals, ranging from breakfast sandwiches to gourmet burgers. Bakers know that consistency, texture, and...
BAKED in Science EP100: Magic Enzymes
+ SUBSCRIBE & NEVER MISS AN EPISODE Enzymes are protein catalysts that facilitate chemical reactions in bakery products without producing any change in their molecular structure. In the baking process, enzymes have many functions, including aiding fermentation,...
Naturally Sweet Solutions
Today’s consumers are craving cleaner labels, reduced sugar, and natural alternatives, making now the perfect time to explore innovative sweetening solutions. That’s why I’m thrilled to head to IBIE 2025, where the latest trends in natural sweeteners will take center...
Going the Distance With Global Flavors
The baking world is expanding beyond the classics like chocolate chip and vanilla bean. Today’s consumers crave bold international flavors and nostalgic treats reimagined with modern flair. At IBIE 2025, North America’s biggest baking expo, the global flavor fusion...
Getting the Most out of Frozen Dough
Getting the Most Out of Frozen Dough The frozen bakery market is experiencing rapid growth, valued at USD 45.8 billion in 2023 and projected to expand at 6.5% annually through 2032, fueled by rising demand for convenient, high-quality baked goods. While this presents...
Snacks, Bites, and Minis Take Center Stage
Snacks, Bites, and Minis Take Center Stage These days, everyone is on the go, which makes convenience a huge driver in the market. It’s no surprise then that smaller, portion-controlled treats are taking the baking industry by storm. Gen Z and Millennials are driving...
Energy-Saving Innovations for your Bakery
As a commercial baker, you know that energy costs can “knead” deep into your profits. Between ovens running around the clock and HVAC systems working overtime, even small inefficiencies add up. That’s why I’m counting down the days to IBIE 2025, the premier baking...
The Secret Sauce for Extended Shelf Life
The Secret Sauce for Extended Shelf Life With ingredient prices rising, bakers are looking for ways to maintain their margins, while still keeping products fresher, safer, and more consistent. An innovative solution that can help bakers extend shelf life is...
How to Improve Dough Quality Using the Mixolab
How to Improve Dough Quality Using the Mixolab Dough is the foundation of everything bakers create, from crusty artisan loaves to tender brioche to perfectly structured sandwich bread. However, achieving consistent dough quality requires precision. That’s where the...
Flat-Out Fascinating Flatbread
Are you in the business of tortillas, naan, lavash, or any other kind of flatbread? Then, there’s one event that absolutely belongs on your radar this year: IBIE 2025, the International Baking Industry Exposition, happening September 13–17 in Las Vegas, Nevada. As a...
Championing Sustainability at IBIE 2025
2025 is a big year for the baking industry, and there’s one event that I will never miss: the International Baking Industry Exposition (IBIE). This September 13–17, Las Vegas becomes the proving ground for our industry’s rising talent, as well as all in the latest...
Fresh Bread — How to go Natural!
Fresh Bread — How to go Natural! Understanding the difference between natural & synthetic (petroleum derived) mold inhibitors for baked goods. Fresh bread is an important dietary staple for most consumers. During storage, the...
