BAKED in Science
Podcast
Time to get BAKED in Science! Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!
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Vision inspection is an alternative that has been on the market for decades. In this episode of BAKED in Science, host Mark Floerke is joined by Yuegang Zhao, Chief Commercial Officer at KPM Analytics to discuss vision inspection, artificial intelligence, and how they can be used to improve quality control in bakeries. Read More
Seasonal baking opens up exciting possibilities for commercial bakers to captivate customers, drive sales, and maintain a competitive edge. In this episode of BAKED in Science, host Mark Floerke is joined by three other baking industry professionals to discuss a baker to baker approach to seasonal baking. Read More
Shortening is a commonly used ingredient in commercial baking, which helps produce moist and soft baked goods. However, this ingredient can come coupled with challenges such as off-flavors, rising costs, and not appealing to health-conscious consumers. Read More
Quality control for ingredients and raw materials is an important part of the production process for bakeries of all sizes. In this episode of BAKED in Science, host Mark Floerke is joined by Arnaud Dubat, Director of Business Development at CHOPIN Technologies, a KPM Analytics brand. Read More
More and more companies are working to mitigate food waste and reimagining ways to put food scraps to good use. In this episode of BAKED in Science, Mark Floerke is joined by David Wishnick of Nutraberry to discuss how they are addressing the issue. Read More
Bakery Showcase is one of the most important events in the Canadian baking industry, and the perfect place to catch up the latest trends and innovations. In this episode of BAKED in Science, host Mark Floerke is joined by Colleen Cross of Annex Business Media, which helped organize the show this year. Read More
In the baking industry, plant based baked goods continue to be in high demand, with many citing reasons such as dietary restrictions, allergens, sustainability, and cost reduction. Read More
The better-for-you bakery trend has grown immensely in the last few years, as consumers demand more nutritious baked goods with plenty of functional ingredients.The high protein bread trend has shown plenty of staying power. Read More
iba is the world’s leading trade fair for bakery, confectionery, and snacks. Mark Floerke visited the trade show to learn about the biggest bakery trends, as well as equipment and ingredient solution innovations on behalf of BAKERpedia. Read More
From regulation compliance to pushing for sustainability, today’s bakers have a lot on their plates outside of producing their delicious baked goods. Founded in 1932, the Baking Association of Canada (BAC) is a Canadian national baking industry association governed by the members. Read More
While commercial baking relies on skills, productivity, and innovation, networking is also an important part of this industry. That’s why attending industry events, like the American Society of Baking’s BakingTECH, are important for professional bakers. Read More
The baking industry is always evolving to meet consumer demands. That’s why it’s important to keep tabs on the latest bakery trends, equipment, and ingredient solutions. Read More
BAKERpedia was on the show floor at iba 2023! Host Mark Floerke is joined by three baking industry professionals to explore equipment, ingredient, and ventilation solutions at the show. Read More
BAKERpedia attended iba 2023 in Munich, Germany. BAKER Influencer, Mark Floerke was there to report on bakery trends, equipment, ingredient solutions, and much more directly from the show floor. Read More
Shelf life extension is a significant concern for bakers, and with the rise of the clean label bakery trend, many are searching for more natural methods. Introducing UV santizing, which can be used to kill bacteria, molds, yeasts, and viruses on bakery products and is as natural as sunlight. Read More
Shelf life extension is a complex issue that doesn’t have a simple solution, however, enzymes can be a useful tool on the journey towards keeping baked goods fresher longer. Enzymes can be utilized as dough conditioners, fermentation enhancers, and anti-staling agents. Read More
