The IFT annual event is a place bustling with new technologies, interesting ingredients, and hundreds of other things to spark the interests of the food industry. There’s plenty to explore, so in case you didn’t get to see everything, here are a few of our favorite innovations from the show. Dr. Lin learns about [...]
Have you thrown away or remixed doughs because they are spent or over proofed? What if we told you that is a thing of the past? Yeast is the key ingredient to dough development and fermentation. It’s also a process that needs to be precise. Let it work too long and doughs are ruined. [...]
Improving your craft and knowledge is how you’ll improve your career, product and business in the baking industry. But it can be hard to do when you're busy doing your job. Plus, everyone learns differently. So, that's why we built the BAKERpedia Academy. So what’s your learning style? Online: take the digital academy! BAKERpedia has [...]
If you really want to succeed with your career or company, you can't just keep doing the same things. You need to improve, try new things, and learn how the experts do it—so you can do it better. That's why at BAKERpedia we're committed to providing education and community for the commercial baking industry. That's [...]
What do the next few years hold for food innovation and the baking industry? No matter your job title, you should care about the answer. Understanding the future of food—consumer habits, trends, up and coming ingredients and processes—is how you can prepare for and excel at it. That’s why the programming for BakingTech 2019 [...]
The Innovation Corner
