+ 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 [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE There’s no shortage of new ideas and markets popping up in the food and baking industry. The question is, which ones will still be thriving in the years to come? To give a fresh and informed perspective on the industry, your BAKED in Science host [...]
+ 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 [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE Here to tackle the biggest issues and top questions in the baking industry is the BAKERin team! As part of BAKERpedia’s influencer program, these seasoned professionals share their knowledge and keep you up to date on the latest innovations. Baking FAQ In this roundtable discussion, [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE What’s the latest trends and biggest topics in the baking industry right now? After a disruptive few years, with aftershocks still impacting businesses and consumers, there’s a lot to talk about. To give a fresh and informed perspective on the industry, your BAKED in Science [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE As a baking professional, there’s always something you can do to further improve your craft. Whether it’s learning more techniques, understanding the science behind it, or learning new skills for popular trends, more knowledge is out there. At BAKERpedia, our goal has always been to [...]
+ SUBSCRIBE & NEVER MISS AN EPISODE With all the changes to the baking industry over the last two years, how companies interacted with customers was a big one. Trade shows, face-to-face demonstrations, and lab visits were uncertainties or simply impossible. Here is how one ingredient supplier met these challenges head on. [...]
The interest in gluten free products is not slowing down and has established itself as a lasting trend. Usually, when discussed in the baking industry, the conversation focuses on replacing gluten in formulas and R&D solutions. However, sometimes it’s helpful to take a step back and hear stories from the customers buying the products. [...]
Forever causing reactions in baking science, chemical leavening systems are essential to a number of baked goods. Typically made up of a food-grade base, a leavening acid, and an inert filler like starch, they must be blended at just the right ratio into your formula for success. Here to dive into the science of [...]
