Fans of those crunchy baguettes are certainly on to something! Artisan baked goods are prized for their freshness, especially when it comes to ingredients. The term “artisan” conjures the image of artisan bakers who are masters of their craft, shaping bread by hand and only using the basic bread ingredients: flour, water, yeast, salt, [...]
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. With the industrialization of baked goods production also [...]
In an increasingly digital world where e-commerce has become the most common way to shop, more commercial bakeries are going online to reach customers. While online ordering and delivery is nothing new for consumers, it has taken a while to implement in many bakeries. The food industry is moving forward with the integration of [...]
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 run. A great place to get started? A HACCP plan. The foundation of any food safety program, it's [...]
Food production involves a lot of moving parts. I mean that literally! If you manufacture or produce food or baked goods on a large scale you know that the right equipment is what helps you move your products from start to finish. At IBIE, I caught up with Andreas Hofman, Commercial Director of the [...]
Small businesses have a big role to play in the baking industry. They’re drivers of innovative ideas and products that further food production. They offer a personalized and customized approach to customers. What they may lack in size, they make up in creativity and adaptability. Here at BAKERpedia, we’re proud to work with a [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE A sixth-generation master baker, competitor and jury member for international baking competitions, business owner, consultant, professor, and most recently, author—Jimmy Griffin has just about done it all in his baking career. He got his start working from a young age in his 125-year-old family bakery [...]
Looking for ways to grow your business at this year's baking expo? Be sure to catch me speaking at IBIEducate on how to optimize omni-channel marketing. As a marking professional with over 20 years of digital marketing experience, I can promise that you’ll be interested to hear what insights I have to share. Here’s [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE Bakers have a special knack of seeing opportunities instead of risks. It’s a gift that allows food to make an impact on the world, even if it just starts by helping one person. In this episode, your BAKED in Science host Mark Floerke interviews 81-year-old [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE A rich, complex flavor can truly set a baked good above the rest. And while familiar, traditional flavors can make customers fall in love with your brand, out-of-the-box profiles can take it to a whole new level! The possibilities are practically endless when it comes [...]
