BAKED in science


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!

Subscribe on us on Apple Podcasts and Spotify and never miss an episode again!

BAKED in Science
BAKED in Science

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

Last year, 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

This autumn BAKERpedia attended 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

There’s nothing more frustrating than baked goods getting stuck in their pans, which is why release agents are so valuable for commercial bakers. In the baking industry, release agents are used to help remove baked goods from baking pans, molds, tins, trays, conveyor belts, or packaging. 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

Shared knowledge. Always Available.

Subscribe Today!

Get our weekly newsletter and sharpen your technical baking knowledge.