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 [...]
In a groundbreaking partnership, BAKERpedia, the industry’s hub and leading voice for innovative baking solutions, is joining forces with ASB (American Society of Baking), a renowned association dedicated to the advancement of the baking industry. Baking Industry Innovation BAKERpedia will bring awareness to one of the oldest baking associations who is reinventing itself with [...]
Baking Bread: A Guide to Product Development Bread is one of the most commonly consumed baked goods in the world. It is an integral part of the human diet, remaining a pillar of food types for centuries. In its most basic form, bread is the baked product of a dough made from flour, [...]
Getting your product to market has many steps, and a crucial one is developing a compliant nutrition facts label. Food labeling needs to be easily understood by consumers and must comply with federal regulations. Proper food labeling is vital to a product’s success, as products that do not comply or are in violation of [...]
With a new month come new baking questions from our commercial baking community, Baking Industry Professionals. This month, one of our noteworthy topics was how to choose the best yeast for frozen dough and frozen croissant production. For those who aren’t familiar with the process, frozen dough refers to dough pieces that have been [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE 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 [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE 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 [...]
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. [...]
