Blog
Exploring Clean Label Solutions for Mold
In baking, few things kill a good mood faster than mold. Whether you’re running a regional bread line or managing a nationwide distribution network, shelf life is serious business—and the move toward clean label mold retardation is one of the most compelling...
Keto, But Make It High-Fiber
Keto, But Make It High-Fiber There’s no ignoring the rising demand for low-carb, high-fat options these days. However, to stand out on supermarket shelves, you can’t simply swap in almond flour and call it “keto”. That won’t fly with today’s informed consumers. They...
BAKED in Science EP98: Scaling Up in the Bakery
+ SUBSCRIBE & NEVER MISS AN EPISODE Scaling up is the process of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, production scaling is one of the major challenges...
Prolonging the Fresh Factor: Shelf Life Extension for High-Speed Bakeries
Prolonging the Fresh Factor: Shelf Life Extension for High-Speed Bakeries Food waste is a rising concern that's no longer half-baked. According to the 2024 UNEP Food Waste Index Report, over 1.05 billion tons of food were wasted in 2022. In high-speed bakery...
Healthy High-Fiber and Low-Sugar Muffins
Healthy High-Fiber and Low-Sugar Muffins The appetite for better-for-you baked goods continues to grow every year. As consumers grow increasingly ingredient-conscious, the demand for products with functional benefits, like increased fiber and reduced sugar, is driving...
What’s New in Keto Baking?
What's New in Keto Baking? The ketogenic diet is a high-fat, moderate-protein, and very low-carbohydrate diet. This nutritional protocol is designed to shift the body into a metabolic state called ketosis, where it burns fat for energy instead of carbohydrates. Keto...
Automate. Measure. Repeat.
Automate. Measure. Repeat. How Trial & Error becomes Research & Development with Anton Paar's Brabender FarinoGraph For nearly a century, the FarinoGraph has been a ubiquitous tool to measure and characterize dough and wheat flour....
Leveraging Vision Inspection for Improved Quality
Leveraging Vision Inspection for Improved Quality Consistent quality in baking is the goal for those looking to maximize yield, reduce waste, and increase profits. With thousands of buns flying down the line every hour, relying on manual sampling is like trying to...
Cracking the Code on Frozen & Par-bake
Cracking the Code on Frozen & Par-bake The frozen dough and par-bake bread market has grown from a niche solution to a powerhouse of modern bakery production. With increasing demand for consistency, labor efficiency, and extended shelf life, bakeries of all...
The Latest Technologies for Baking Bread
The Latest Technologies for Baking Bread The global bread industry is proofing at record speed! This growth is largely fueled by evolving consumer expectations: soft textures, longer freshness, cleaner labels, and affordability all kneaded into one loaf. However, for...
Producing Shelf-Stable Goods in a Competitive Market
Producing Shelf-Stable Goods in a Competitive Market In the fast-paced world of commercial baking, it’s no longer enough to simply make products that taste good straight out of the oven. Retailers, foodservice operators, and consumers are increasingly demanding baked...
Boosting Sustainability and Profitability Through Airflow and Energy Balance
Boosting Sustainability and Profitability Through Airflow and Energy Balance Bakers spend countless hours perfecting formulations, calibrating ovens, and streamlining production lines. But how often do we think about the air moving through our facilities? While it...
Energy Recovery Partners
Energy Recovery Partners LLC is proud to provide a complete range of food safety and sanitation services to members of the food industry. Through smart HVAC design and airflow solutions, we help you resolve airflow issues and maintain optimal standards for food...
BAKED in Science EP97: Sweet Baking Solutions
+ SUBSCRIBE & NEVER MISS AN EPISODE Sugar reduction is a hot topic for bakers looking to meet current market trends and satisfy health-conscious consumers’ demands. However, bakers know that sugar is a critical ingredient in many baked goods, including cakes,...
Staying Compliant with Updated Food Labeling Laws
Staying Compliant with Updated Food Labeling Laws As bakers, our main roles are to produce delicious breads, pastries, and confections. However, ensuring that we adhere to food labeling laws is just as important as perfecting that flaky croissant. Recent updates from...
