17 02, 2020

Sustainable Chocolate in the Baking Industry

As bakers and food producers, it’s important to know what’s going on in the world around us. Especially when it’s about the state and future of our ingredients. In the late 1990s, some of the stakeholders in the cocoa industry realized crops were at risk due to pests, disease and the fragile tropical ecosystem. They realized that for [...]

4 02, 2020

Do You Have a Foreign Supplier Verification Program?

Validating kill-step reduction of Salmonella is one part of the new Federal Food Safety Modernization Act (FSMA) bakers should be aware of, but there are other provisions and requirements to keep in mind. Such as FSMA Foreign Supplier Verification Programs (FSVP), which pertains to  foods and food ingredients manufactured outside of the United States. [...]

28 01, 2020

Oat Flour for Gluten-free Products with a Long Shelf Life

Brought to you by Soulanges Mills. When finding flour for gluten-free baked goods, it mostly means losing some of the key baking properties of wheat flour. However, some wheat alternatives can actually improve aspects of the final product. Like a specific variety of oat flour that can increase nutrition and shelf life — a [...]

8 01, 2020

Become a Certified BakePro

Brought to you by AIB International. Want to keep your business innovative and efficient? Positively impact employee behavior and increase job satisfaction? Then invest in programs that support your employees and help your business grow. BakePro Certification from AIB International provides the best aspects of consulting such as  good management, a needs assessment, alignment [...]