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Lin Carson, PhD wrote a new post, Whip Up a Meringue for Your Baked Goods 1 month ago
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Lin Carson, PhD wrote a new post, How the Mixolab Can Help Analyze Dough 1 month, 2 weeks ago
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Lin Carson, PhD wrote a new post, The Many Uses of Xanthan Gum 1 month, 3 weeks ago
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Lin Carson, PhD wrote a new post, Healthy Baking with Probiotics 2 months ago
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Lin Carson, PhD wrote a new post, Get Stronger Dough with Vital Wheat Gluten 2 months, 2 weeks ago
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Lin Carson, PhD wrote a new post, Get Certified with Bakery Training Courses 3 months, 1 week ago
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Lin Carson, PhD wrote a new post, Corn Allergy Causes and Detection 3 months, 4 weeks ago
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Lin Carson, PhD wrote a new post, Baking for a Sustainable Future 4 months, 1 week ago
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Lin Carson, PhD wrote a new post, What’s the Best Egg Replacer? 4 months, 2 weeks ago
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Lin Carson, PhD wrote a new post, 4 Tips for Croissant Production 4 months, 4 weeks ago
There’s nothing quite like a well-baked croissant: the airy texture, the subtle flavors, the melt-in-your-mouth layers…delicious! However, as any pastry chef will tell you, croissant production must be done j […]
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Lin Carson, PhD wrote a new post, Food Allergy vs. Food Intolerance 5 months, 1 week ago
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Lin Carson, PhD wrote a new post, Stop the Guesswork with Crumb Analysis 5 months, 2 weeks ago
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Lin Carson, PhD wrote a new post, How Much Water Does Your Dough Absorb? 6 months, 2 weeks ago
You have probably heard us mention water absorption more than once. That’s because it’s such an important piece in dough production, no matter what you’re baking.
Water absorption influences parameters in baki […]
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Lin Carson, PhD wrote a new post, Add Nutrition with Chia Flour 7 months ago
Looking for that next functional ingredient to give your label a nutritional punch? Chia flour could be it. A long time health food celebrity, chia seeds are rich in protein, fiber, and antioxidants. When […]
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Lin Carson, PhD wrote a new post, Create a HACCP Plan for Your Bakery 7 months, 2 weeks ago
A very important (and hopefully obvious) point for food production: food safety procedures are a top priority. Having clear checks and systems in place can save you a lot of waste and worry in the long r […]
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Lin Carson, PhD wrote a new post, All You Need with All Purpose Flour 7 months, 4 weeks ago
Everything needs a starting point—that middle of the road point to build everything around. For bakers, that point is usually flour. And for most, it’s usually all purpose flour. I mean, it’s kind of in the na […]
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Lin Carson, PhD wrote a new post, Use Flour Quality to Control Your Dough 8 months, 3 weeks ago
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Lin Carson, PhD wrote a new post, Baking with CBD and Hemp Extracts 9 months ago
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Lin Carson, PhD wrote a new post, A Demand for Delicious Donuts 9 months ago
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Lin Carson, PhD changed their profile picture 9 months, 2 weeks ago
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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.