10 10, 2019

Scale UP Series

Scale UP Series What does it take for a bakery to scale up? This documentary series that will follow Dr. Lin Carson as she helps Stone House Bread—an artisan bread bakery in Michigan—move from a regional bakery to the next level. The series follows along the bread line, as Dr. Lin gives mentorship [...]

14 05, 2019

Baking Trends in 2019: High Fiber Bread

Brought to you by ECD Clean label, artisan, sourdough, gluten-free and high fiber breads are some of the products trending in the baking industry. Health and wellness have and continue to be important considerations impacting consumer purchasing decisions. Consumers across the spectrum—millennials, people with digestive conditions, those following a low-calorie diet, parents mindful about [...]

8 05, 2019

Kill Step Validation Calculator Now for Fruit-filled Pastry

Brought to you by the AIB InternationalFruit-filled pastries are one of the most popular bakery products in North America and Europe.  This sector is slowly but surely expanding, with new innovations and flavors giving them a fresh appeal.However, if you’re producing fruit pastries you need to be documenting the kill step to be in compliance [...]

5 03, 2019

Have You Thermal Profiled Your Frozen Dough?

The frozen dough market is growing everyday and becoming more important for bakeries who offer “ready-to-proof” and “ready-to-bake” frozen dough for the production of a wide variety of products like par-baked, artisan bread and laminated products instead of baking from scratch. Freezing operations are key processes for frozen dough and frozen batter manufacturers. Freezing dough [...]

22 02, 2019

Oven Design

Oven Design What is Oven Design? Ovens are an integral component of food and other manufacturing processes. Their design takes into consideration the overall plant layout as well as the type and estimated production volume. In baking operations, ovens are responsible for transferring heat to bring dough pieces to baking temperatures. Baking [...]

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