One of the big challenges facing the baking industry right now is how to make bread appealing. From gluten-free to keto, many consumers are skipping the carbs for health reasons. It’s up to us to supply bread that has a high nutritional profile. One popular—and delicious—option is sprouted grain bread. The sprouting process unlocks nutrition from [...]
BAKED in Science Time to get BAKED in Science! Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some [...]
Everyone loves the idea of sprouting and sprouted wheat bread, but do you have any idea what goes into sprouting wheat for bread? We first need to know what is adequate sprouting. To answer this question, we tested wheat at different stages of sprouting: (1) after soaking, (2) with 1 day of sprouting, and (3) [...]
Pitching a Loaf is on the road! Today’s episode comes to you from the Johnson and Wales International Bread Symposium. Dr. Lin Carson and co-host, David Deblauwe of Puratos, bring on founder Peter Reinhart to learn just why the world needs an academic platform to discuss bread. Bread is a global issue, important in so [...]
Sprouted grains are so HOT right now. The demand for sprouted grains and bread products has been gaining some serious traction. Consumers are looking for solutions to their food intolerances, but the demand has grown to include a wider audience searching for easily-digestible, healthy bread products. Sales are expected to jump from $30 million this [...]
