10 10, 2019

Scale UP Series

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 [...]

8 10, 2019

Don’t Get Sour About Sourdough!

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 [...]

2 10, 2019

Developing Unique Bread Flavors and Aromas

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 [...]

16 07, 2019

What to Look Forward to at IBIE 2019

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 [...]

28 05, 2019

Bakery Consumer Trends: Craft, Ethical Lifestyle and Transparency

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 [...]

19 04, 2019

BAKED in Science S2E30: Breaking Down the Artisan Bread Trend

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 [...]

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