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Joanna Evoniuk commented on the post, Baking with Calcium Propionate 2 weeks, 2 days ago
Hi there, great question. If you post your question in the BAKERpedia Baking Industry Professionals group, our team and community can share some suggestions.
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Joanna Evoniuk commented on the post, It's a Piece of Cake: The Sweetness of PGEs 1 month, 2 weeks ago
Hi Wum, if you post your question on our Baking Industry Professionals group, our team and community may be able to help.
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Joanna Evoniuk wrote a new post, BAKED in Science EP58: A Hole Donut Episode 1 month, 2 weeks ago
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Joanna Evoniuk commented on the post, Baking with Calcium Propionate 1 month, 3 weeks ago
Hi Derian, great question. If you post your question on our Baking Industry Professionals group, our team and community may be able to help.
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Joanna Evoniuk wrote a new post, Holton Food Products 1 month, 3 weeks ago
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Joanna Evoniuk commented on the post, What's Hot Now? Artisan Breads 2 months, 1 week ago
Hi Ks, you are correct about artisan bread formulation. However, there is a much broader category of artisanal products, that those brioche may fall under. You can learn more about artisan bread here: https://bakerpedia.com/processes/artisan-bread/
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Joanna Evoniuk commented on the post, The Science of Encapsulated Baking Powder 2 months, 2 weeks ago
Hello Jef, if you post your question on our Baking Industry Professionals group, our team and community may be able to help.
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Joanna Evoniuk wrote a new post, Enzyme Innovation 2 months, 2 weeks ago
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Joanna Evoniuk wrote a new post, Cargill 3 months, 1 week ago
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Joanna Evoniuk commented on the post, Optimize Gluten, Improve Your Dough 3 months, 3 weeks ago
Hi there, if you post your question on our Baking Industry Professionals group, our team and community may be able to help.
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Joanna Evoniuk wrote a new post, Jungbunzlauer 3 months, 4 weeks ago
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Joanna Evoniuk commented on the post, Have You Thermal Profiled Your Frozen Dough? 4 months ago
HI Carolina, if you post it on our Baking Industry Professionals group, our team and community may be able to suggest something.
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Joanna Evoniuk commented on the post, How Much Water Does Your Dough Absorb? 4 months, 1 week ago
Hi Rudy, great question! If you post it on our Baking Industry Professionals group, our team and community may be able to help with an answer.
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Joanna Evoniuk wrote a new post, C-Cell 4 months, 2 weeks ago
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Joanna Evoniuk wrote a new post, FRITSCH 4 months, 3 weeks ago
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Joanna Evoniuk commented on the post, A Guide to Reducing Agents in Dough 4 months, 4 weeks ago
Hi Alexander, if you post your question on our Baking Industry Professionals group, our team and community may be able to help with an answer.
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