Scale UP Series What does it take for a bakery to scale up? This documentary series that will follow Dr. Lin Carson as she helps Stone House Bread—an artisan bread bakery in Michigan—move from a regional bakery to the next level. The series follows along the bread line, as Dr. Lin gives mentorship [...]
Sourdough: one of the most popular and delicious of breads! For bakers: an art form. True, it’s one of the simplest formulas—pretty much four and water. However, the baker needs to masterfully control the ingredients and process to end up with a consistent, signature flavored bread. The chemistry of sourdough Inside sourdough, microorganisms feed on the flour to produce [...]
Brought to you from IBIE 2019 With all the products, ingredients, and demos at IBIE 2019, there was a lot of bread. Which may be surprising with the rise of gluten-free, low-carb diets. But the baking industry knows that bread is making its comeback, and that this world-wide staple has a lot to offer. One [...]
Brought to you by Lallemand Baking. Until recently, artisan bakeries have had the advantage of being more flexible in choosing their baking processes and ingredients to develop unique bread flavors. Now industrial bakeries can also have options if they pay attention to the fermentation steps. There is a general misconception that flavor compounds generated during [...]
Brought to you by IBIE Every three years, the entire baking community comes together at IBIE to experience new technology, access best-in-class education, find inspiration and connect with important resources. Because this is the venue where baking professionals in all roles and from every industry segment join together, the progress that originates at IBIE helps to shape [...]
What story does your food tell? Consumers today are looking for more than just personal substance from their bakery products. They want to know about the ingredients, process and company behind the food. When it comes to the bigger picture of bakery, pastry and chocolate products, there are a few things that customers value [...]
Artisan bread and products are flying off the shelves. Why this interest in artisan style baking, and how can you get involved—or do it better? To help sort through this trend, I bring in a few artisan experts to answer some questions. First off, some visitors from Ardent Mills: Abbey Heikes in specialty sales [...]
What’s your favorite event for the baking industry? If you don’t attend any expos or conventions, you really should start to. Or you’ll miss out on new innovations, valuable connections and informative sessions. Today, we get a special behind-the-scenes look at two of my favorite baking shows: IBIE and BakingTech. First up Jorge Zarate and [...]
Tucked away in the heel of Southern Italy lies the cozy little town of Altamura. This small village, like many Italian cities, is famous for a particular cuisine. Naples has Pizza, Sicily has Cannoli, but Altamura has the Altamura Bread. This bread is so renowned for its flavorful crust and soft, moist crumb that [...]
A baguette is a great example of how a specific technique and formula can make a unique and tasty bread. It falls into the ever-popular artisan bread category, which means it isn't the easiest to make in bulk or on high speed lines. If you want to knock your baguettes out of the park, here are a few tips [...]
