Each year the baking industry gathers to learn, network, connect and explore at BakingTECH, a show hosted by the American Society of Baking (ASB). This year was marked by the introduction of new leadership, discussions on hot topics like AI, and making space for a new generation of bakers. In this special episode recorded [...]
Being a skilled baker is a continuous process of refining your craft. It starts by mastering new techniques, comprehending the science behind it, or learning the skills to keep up with emerging trends. That’s why the team at BAKERpedia shares information: to empower, inspire change and improve food manufacturing processes. So how did we [...]
Our industry loves talking about food (honestly, who doesn’t?). So, when talking professionally about your product, it’s nice to explain the texture and taste on a scale everyone understands. That’s why we have Texture Profile Analysis (TPA). It began as a trained sensory panel measuring and describing the textural properties of food. Today, specialized [...]
The American Society of Baking (ASB) announced Kristen Spriggs will be taking on the role of Executive Director. With over 20 years of experience in membership-based organizations, she has a proven track record of creating and supporting communities. Recently, Spriggs served as the Chief Member Services Officer for the American Society for Quality (ASQ), [...]
Looking for baking answers, support and community? This is a group for any professionals in the baking industry facilitated by BAKERpedia. Whether you work in R&D, quality assurance or you're strictly a baker - this group is a place to connect with other professionals in the industry and share your thoughts and ideas. [...]
How do you determine the overall quality and consistency of baked goods? Bread quality analysis takes into account factors such as taste, appearance, texture, and mouthfeel to provide a quantifiable score for quality. Consistent monitoring of product quality is vital for manufacturing a desirable product. Two methods the food industry uses are subjective and [...]
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 [...]
Did you know that a significant part of how good bakery products taste is actually how they smell and look? Bakers hoping to improve or scale up their production should always be on the search for ways to add more visual appeal and flavor to baked goods. During the Baking Expo in September, I [...]
Today’s consumers want healthier products that are simple to understand and use more familiar ingredients. Consequently, clean label is a growing trend in the baking industry and doesn’t show any signs of slowing down. During the Baking Expo in September, I caught up with E.B. Russell, Business Development Manager, and Gideon Butler-Smith, Technical Service [...]
Between labor shortages, rising prices, and ingredient shortages, bakers today have enough to worry about before they even start baking. Therefore, during the baking process, any solutions that can increase yield and improve functionality are incredibly valuable. At IBIE in Las Vegas, I got the chance to speak to Andrea Sousa, Director of Sales, [...]
