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Joanna Evoniuk commented on the post, How Much Water Does Your Dough Absorb? 1 year 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 1 year ago
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Joanna Evoniuk commented on the post, A Guide to Reducing Agents in Dough 1 year, 1 month 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, 1 month 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, 1 month 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, 1 month 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 commented on the post, The Importance of Proofing 1 year, 2 months ago
Hi Sadipta, 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 commented on the post, Why are there Different Amounts of Gluten in Flour? 1 year, 2 months ago
Hi Gigi, the protein in flour is expressed as a % of the total sample weight after factoring in its moisture content. You can learn more about it here: https://bakerpedia.com/processes/protein-in-flour/
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Joanna Evoniuk commented on the post, How to Optimize Cooling Lines with Thermal Profiling 1 year, 3 months ago
Hi Francisco, that’s a great question. If you post it in our forum, our team and community may be able to help you: https://bakerpedia.com/forums/
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Joanna Evoniuk commented on the post, 3 Tricks for Hamburger Buns 1 year, 3 months ago
Hi there, you can learn more about the functions of specific enzymes for shelf life here: https://bakerpedia.com/ingredients/enzyme/
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Joanna Evoniuk wrote a new post, Benexia 1 year, 4 months ago
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Joanna Evoniuk commented on the post, Cultured Wheat: The Natural Preservative 1 year, 5 months ago
HI Katherine, that’s a great question. J&K Ingredients are a supplier of cultured wheat and they can help with dosage: https://www.jkingredients.com/contact . Also, feel free to post in our forum, where our team and community may be able to help you: https://bakerpedia.com/forums/ Thanks!
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Joanna Evoniuk commented on the post, Get a Longer Shelf Life with Antimicrobial Packaging 1 year, 5 months ago
Hi Ubaid, if you post it in our forum, our team and community can help you there: https://bakerpedia.com/forums/ Thanks!
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Joanna Evoniuk commented on the post, Get a Longer Shelf Life with Antimicrobial Packaging 1 year, 5 months ago
Hi Keegan, we suggest you get in touch with SoFresh, they have an innovative antimicrobial packaging: https://sofresh.com/
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Joanna Evoniuk wrote a new post, Dawn 1 year, 6 months ago
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Joanna Evoniuk wrote a new post, 8 Ways to Bake a Clean Label Product 1 year, 6 months ago
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