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Joanna Evoniuk commented on the post, It's a Piece of Cake: The Sweetness of PGEs 8 months, 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 8 months, 2 weeks ago
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Joanna Evoniuk commented on the post, Baking with Calcium Propionate 8 months, 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 8 months, 4 weeks ago
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Joanna Evoniuk commented on the post, What's Hot Now? Artisan Breads 9 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 9 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 9 months, 2 weeks ago
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Joanna Evoniuk commented on the post, Optimize Gluten, Improve Your Dough 10 months, 4 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 11 months ago
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Joanna Evoniuk commented on the post, Have You Thermal Profiled Your Frozen Dough? 11 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? 11 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 11 months, 2 weeks ago
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Joanna Evoniuk wrote a new post, FRITSCH 11 months, 3 weeks ago
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Joanna Evoniuk commented on the post, A Guide to Reducing Agents in Dough 12 months 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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Joanna Evoniuk commented on the post, Tips for Gluten Free Baking 1 year ago
Hi Alex, great question! We touch on that subject in two of our free online courses, Gluten-Free Bread and on Clean Label for Gluten Free.
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Joanna Evoniuk commented on the post, Baking with Probiotics 1 year ago
Hi there, great question. You can get in touch with Lallemand to find out more on their contact form.
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Joanna Evoniuk commented on the post, Baking with Calcium Propionate 1 year ago
Hi Edson, that’s a 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, BAKED in Science EP55: Gluten Free Pt. 1 Why it Matters 1 year ago
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