Blog
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...
Why Your Bakery Needs a HACCP Plan
Why Your Bakery Needs a HACCP Plan Food safety is a vital, but commonly overlooked area for commercial bakers. However, recently the FDA issued warning letters to food processors abroad for serious HACCP violations. Among the infractions: missing or ineffective...
A Love of Innovation at the Baking Expo
Driving growth, efficiency, and staying one step ahead of the curve are key ingredients for bakers looking to succeed in the modern baking industry. That’s exactly why you can’t miss IBIE 2025. While there’s plenty to see (and sample), the one spot I always make a...
Baking Desserts that Take the Cake
Baking Desserts that Take the Cake These days, keeping your cakes relevant and irresistible isn’t just about having a sweet tooth. It means keeping a sharp eye on emerging trends, ingredient quality, and production techniques that deliver consistency at scale. Whether...
Planning Your Visit to IBIE 2025
Are you hungry for innovation, ingredients, and all the best of baking? Then, you have to come down to Las Vegas for IBIE 2025. It’s where the future of baking gets proofed, and it’s only going to get hotter. However, a word of advice: if you don’t roll in with a...
Discover the Heart of Craft at IBIE 2025’s Artisan Village
If you’re as obsessed with sourdough scoring as I am, or if your lamination game has taken over your weekends, there’s one place you knead to be in 2025: IBIE, the International Baking Industry Exposition. This year’s event will take place from September 13 to 17 in...
How Vision Inspection is Raising the Standard in Bakery Quality Control
How Vision Inspection is Raising the Standard in Bakery Quality Control Consistency and safety are paramount for today's bakeries, which means bakers cannot rely on a quick glance or a poke test to ensure quality. Reliable results require data and regular measurement...
BAKED in Science EP99: Health Concerns Around Ultra-processed Foods
+ SUBSCRIBE & NEVER MISS AN EPISODE Ultra-processed foods (UPF) have become commonplace in the fast-paced world of today, as the food industry’s answer to consumer demand for convenience. In recent years, there has been growing concern for how these foods may...
