BAKED in Science

Sugar reduction is a hot topic for bakers looking to meet current market trends and satisfy health-conscious consumers' demands. However, bakers know that sugar (https://bakerpedia.com/ingredients/sugar/) is a critical ingredient in many baked goods, including cakes, pastries, and cookies. It not only provides a sweet taste and influences flavor perception but also has several important functional properties, which are vital to bear in mind when reducing or replacing sugar. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Julia DesRochers, Senior Principal Scientist at Tate & Lyle. Tate & Lyle is a world leader in ingredient solutions for healthier food and beverages, operating for over 165 years. They work with customers via their low and no-calorie sweeteners (https://bakerpedia.com/ingredients/sweeteners/), gut-friendly fibers, and texturants to create smooth or crunchy, creamy or airy products, among other ingredient solutions. Maintaining Sweetness Without The Sugar During their conversion about sugar reduction, some topics covered include: Sugar replacement in baking Considerations for sugar reduction Rebalancing the functional properties of sugar in formulations Factoring in digestive tolerance numbers Combining sweeteners to maximize texture Adding soluble and insoluble fibers Selecting starches for optimal thickening and gelatinization

Artificial intelligence is getting a lot of attention these days, and many are wondering how it can be harnessed to help today's bakers. While it's too soon to understand the full extent of AI's capabilities, this technology is already being used to reduce product loss (https://bakerpedia.com/how-to-avoid-product-loss/), boost quality assurance (https://bakerpedia.com/food-safety/quality-assurance/), and much more in bakery plants. In this episode of BAKED in Science, host Mark Floerke is joined by five bakery experts to discuss the future of artificial intelligence in the baking industry and how it can be used to improve yield and productivity, as well as minimize waste in bakery plants. As a Certified Executive Coach with over 20 years in the bakery manufacturing industry, Dr. Lin Carson has pioneered the way for knowledge sharing through BAKERpedia. Starting with a BSc degree in Food Science & Technology from The Ohio State University, and a MSc and PhD from the Department of Grain Science at Kansas State University. She has led teams for bakery manufacturing companies like Wendy's International and Dave's Killer Bread. A career baker, Jim Little has more than 30 years of experience in a wide variety of products and production methods within the baking industry. Currently, he is the Senior Vice President of R&D and CI at CraftMark Bakery (https://www.craftmarkbakery.com) in Indianapolis, he has been challenged to develop an even deeper knowledge of formulation and production across frozen bread dough, cookies, muffins and flatbread. Yuegang Zhao is the Chief Commercial Officer for KPM Analytics (https://bakerpedia.com/kpm-analytics/), a global quality assurance and food safety solutions provider serving food, agriculture, and environmental industries. Yuegang has over 20 years of extensive global experience creating, developing, and growing enterprise value in various industries ranging from aerospace to fluid analysis. Phillip Stringer is the founder of Comprehensive Process Solutions, LLC (https://bakerpedia.com/comprehensive-process-solutions/), and an accomplished Engineering and R&D professional with 14 years of experience in the Food, Agriculture, and Pharmaceutical industries. His global expertise, gained from working in over 30 countries across six continents, equips him with a deep understanding of diverse client needs. Tremaine Hartranft, Vice President of Technical Growth and Strategy, is responsible for supporting the development of the vision, value and organizational structure at Reading Bakery Systems (https://www.readingbakery.com). Prior to joining Reading Bakery Systems, Tremaine worked at Brentwood Industries as a Research & Development Engineer, and at Lucent Technologies as a Process Analyst. How AI Can Help the Baking Industry Some topics covered include: Utilizing artificial intelligence to automate standard operating procedures Leveraging AI during the formulation process Vision inspection systems for improving quality The opportunity to use data for predictive maintenance Training AI to keep production standards up while experts are away The challenges of confidentiality around data sharing Developing an AI strategy for your bakery

Professional guidance and support for entrepreneurs in the food and beverage industry is invaluable, especially for those who may just be starting out. Whether that's through mentorships or sharing knowledge (https://bakerpedia.com/empowering-the-global-baking-industry/), initiatives and resources that uplift entrepreneurs can encourage their growth and boost their overall success in the food industry. In this episode of BAKED in Science, host Mark Floerke is joined by two individuals who work to support entrepreneurs in the Canadian food industry. Natalie Fredrick-Wilson is a Business Advisor at the Center for Women in Business (https://www.centreforwomeninbusiness.ca) at Mount St. Vincent University and the leader of its SPICE Program. The Specialized Program in Cooking Entrepreneurship (or SPICE) (https://www.centreforwomeninbusiness.ca/learning/spice-specialized-program-in-cooking-entrepreneurship/) is a unique, free program designed for historically under-represented Nova Scotian women who are ready to move from their kitchen tables to a fully compliant food business. Leah Noble is the Executive Director of the Pan Cape Breton Food Hub. The Cape Breton Food Hub (https://www.capebretonfoodhub.com) provides a distribution linkage between local food producers and consumers, creating a more sustainable food system by increasing the viability of local producers while improving access to high quality local food. Supporting Entrepreneurs in the Food Industry As they discuss resources for entrepreneurs, some topics covered include: Initiatives to support women in business in Canada The start of the SPICE Program Regulatory challenges in the Canadian food industry The learning curve for new entrepreneurs Helping food producers get their products to consumers Community aid and installations for food entrepreneurs Supporting fair compensation for food producers and farmers This podcast is brought to you by: Grain Millers Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at www.grainmillers.com!

In the baking industry, each step, bit of expertise, and technical skill plays a vital role in achieving excellence. Whether you're an experienced baker aiming to grow your enterprise or an enthusiastic home baker preparing to venture into commercial production, the path to success has both obstacles and possibilities. This is where a bakery consultant (https://bakerpedia.com/elevate-your-baking-business-with-a-bakery-consultant/) proves invaluable, serving as a trusted partner to navigate challenges and open the gateway to success. In this episode of BAKED in Science, host Mark Floerke is joined by Garteth Armanius, Technical Director, and Victoria Yeung, Senior Project Manager, at PreScouter. PreScouter (https://www.prescouter.com) provides research support services to help business leaders make better R&D, product development, and corporate development decisions. They are a global network of aspiring and accomplished scientists, engineers, economists, analysts, industry experts, and developers who share a common ambition: to apply academic and industry knowledge and problem-solving skills to challenges faced in industry. Offering Insights to Baking Industry Challenges Some topics covered include: The history of PreScouter Formulating good baking questions Collaborating with bakery experts Technologies to improve shelf life and ingredient sourcing Tools to analyze consumer reviews and pain points Advising bakers beyond the research This podcast is brought to you by: Goodway Technologies Goodway Technologies is a leading manufacturer of specialty cleaning and sanitation solutions engineered specifically for food and beverage production facilities such as Bakeries. These solutions include industrial dry steam cleaners, automated conveyor belt cleaning systems, alcohol atomizing mist spray systems, and industrial vacuums such as explosion-proof, HEPA, and wet/dry. See the Goodway difference with a free onsite demo. Call us today - 1-800-333-7467 or visit www.Goodway.com to learn more.

Providing high-quality bakery products is essential for successful bakery operations. However, traditional, rule-based methods for quality assurance (https://bakerpedia.com/food-safety/quality-assurance/) can be time-consuming and have become more difficult with current labor shortages. Vision inspection is an alternative that has been on the market for decades, used initially for final inspection and packaging. Nonetheless, in recent years, its capabilities have evolved with the latest technological advances, including artificial intelligence. In this episode of BAKED in Science, host Mark Floerke is joined by Yuegang Zhao, Chief Commercial Officer at KPM Analytics to discuss vision inspection, artificial intelligence, and how they can be used to improve quality control in bakeries. KPM Analytics (https://bakerpedia.com/kpm-analytics/) supplies instruments that measure critical quality parameters of incoming ingredients, analyze products during the baking process, and ensure final product quality. Their comprehensive range of analyzers are used by food producers throughout their production to improve efficiency, ensure quality and protect their brand. Futuristic Tools for Quality Control As they discuss vision inspection systems, some topics covered include: The evolution of vision inspection systems How vision inspection can help address labor shortages Managing waste while integrating new technologies Utilizing data to improve a line's yield Strategies for implementing vision inspection Opportunities to produce higher quality products at lower costs This podcast is brought to you by: KPM Analytics KPM Analytics is working alongside industrial bakers for quality assurance and process control at every stage of their production to improve efficiency, ensure quality and protect their brand. Their comprehensive range of analyzers provides critical quality measurements of incoming ingredients, analysis of products during the baking process, and inspection of final product quality for consistency. To learn more, go to www.kpmanalytics.com

Seasonal baking opens up exciting possibilities for commercial bakers to captivate customers, drive sales, and maintain a competitive edge. Tailoring your bakery's offerings to each season keeps your bakery both relevant and irresistible. Of course, crafting these seasonal delights (https://bakerpedia.com/festive-bakes-and-seasonal-treats/) demands more than creativity. it calls for technical skill in formulation, precise processing, and rigorous quality control to ensure each treat is perfectly executed. In this episode of BAKED in Science, host Mark Floerke is joined by three other baking industry professionals to discuss a baker to baker approach to seasonal baking. Richard Charpentier has over 35 years of extensive bakery experience in snacks and breads. Classically trained as a French baker and Certified Master Baker, he has gone on to include bakery science, grain milling and food history in his repertoire. He is currently the CEO of Baking Innovation (https://baking-innovation.com), finding practical uses for emerging innovations and technologies. Denise Stemmler is a Technical Sales Representative at Bakers And Us (http://www.bakersandus.ca/en/). Bakers & Us is a full service wholesale distribution expert, servicing the bakery and pastry industries of the Greater Toronto Area. Peter Jacobs is a highly skilled RBA Certified Master Baker with over 40 years of baking experience. He uses his experience in the bakery and food production industry at his company, The Bakers Workshop (https://thebakersworkshop.ca), to consult clients in product development, production-line application, economic production efficiencies, formula development, and mentoring recruits. The Change of Seasons in the Bakery Some topics covered include: Bakery preparation for the holidays Leveraging current technology Ingredient cost considerations for seasonal baking Learning from other bakers Baking regulation and certification Artisanal techniques in seasonal baking This podcast is brought to you by: Enzyme Innovation Enzyme Innovation can help you extend shelf-life and prolong softness in your baked goods with SEBake Fresh Ultra™, Enzyme Innovation's proven, high-performing Maltogenic Amylase. Call (909) 203-4620 or visit enzymeinnovation.com to learn more!

Shortening (https://bakerpedia.com/ingredients/shortening/) is a commonly used ingredient in commercial baking, which helps produce moist and soft baked goods. However, this ingredient can come coupled with challenges such as off-flavors, rising costs, and not appealing to health-conscious consumers. Fortunately, enzymes can offer bakers solutions for these issues. In this episode of BAKED in Science, host Mark Floerke is joined by Dipak Roda, Senior Vice President of Market & Business Development at Enzyme Innovation (https://bakerpedia.com/enzyme-innovation/). Enzyme Innovation is a research-driven true manufacturer with more than 67 years of manufacturing experience, and unparalleled expertise in industrial probiotics and enzymes. Improving Texture and Shelf Life with Enzymes As they discuss fat reduction, some topics covered include: Eco-friendly enzyme solutions Using enzymes in corn and flour tortillas The growing tortilla market The benefits of reducing shortening Shelf-life extension using enzymes Fat reduction possibilities in muffins This podcast is brought to you by: Enzyme Innovation Need to improve the foldability, rollability, and texture of tortillas? Enzyme Innovation can help with SEBake LO™ a powerful enzyme blend that can mimic shortening function when replacing up to 33% of shortening in wheat flour tortillas. Call (909) 203-4620 or visit enzymeinnovation.com to learn more!

Shortening (https://bakerpedia.com/ingredients/shortening/) is a commonly used ingredient in commercial baking, which helps produce moist and soft baked goods. However, this ingredient can come coupled with challenges such as off-flavors, rising costs, and not appealing to health-conscious consumers. Fortunately, enzymes can offer bakers solutions for these issues. In this episode of BAKED in Science, host Mark Floerke is joined by Dipak Roda, Senior Vice President of Market & Business Development at Enzyme Innovation (https://bakerpedia.com/enzyme-innovation/). Enzyme Innovation is a research-driven true manufacturer with more than 67 years of manufacturing experience, and unparalleled expertise in industrial probiotics and enzymes. Improving Texture and Shelf Life with Enzymes As they discuss fat reduction, some topics covered include: Eco-friendly enzyme solutions Using enzymes in corn and flour tortillas The growing tortilla market The benefits of reducing shortening Shelf-life extension using enzymes Fat reduction possibilities in muffins This podcast is brought to you by: Enzyme Innovation Need to improve the foldability, rollability, and texture of tortillas? Enzyme Innovation can help with SEBake LO™ a powerful enzyme blend that can mimic shortening function when replacing up to 33% of shortening in wheat flour tortillas. Call (909) 203-4620 or visit enzymeinnovation.com to learn more!

Quality control for ingredients and raw materials (https://bakerpedia.com/processes/quality-control-for-baking-ingredients/) is an important part of the production process for bakeries of all sizes. From flour quality to moisture, protein, and ash, there are a myriad of factors that can affect the quality of bakery products. In this episode of BAKED in Science, host Mark Floerke is joined by Arnaud Dubat, Director of Business Development at CHOPIN Technologies, a KPM Analytics brand. KPM Analytics supplies instruments that measure critical quality parameters of incoming ingredients, analyze products during the baking process and ensure final product quality. Their comprehensive range of analyzers is used by food producers throughout their production to improve efficiency, ensure quality, and protect their brand. Looking at Quality Control in a New Way During their conversation on quality assurance (https://bakerpedia.com/food-safety/quality-assurance/), some topics covered include: Variables that can impact flour type Discovering what does and doesn't work for bakeries The importance of measuring Using new tools to collect more accurate data Improving efficiency for both bakers and millers Adjusting specifications to suit the ideal final product properties Troubleshooting quality issues This podcast is brought to you by: KPM Analytics KPM Analytics is working alongside industrial bakers for quality assurance and process control at every stage of their production to improve efficiency, ensure quality, and protect their brand. Their comprehensive range of analyzers provides critical quality measurements of incoming ingredients, analysis of products during the baking process, and inspection of final product quality for consistency. To learn more, go to www.kpmanalytics.com.

Food waste contributes significantly to environmental degradation, as large quantities of edible food are discarded for various reasons including cosmetic standards and logistical inefficiencies. However, more and more companies are rising to the challenge of mitigating food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/) and reimagining ways to put these scraps to good use. In this episode of BAKED in Science, host Mark Floerke is joined by David Wishnick of Nutraberry (https://www.linkedin.com/company/nutraberry/). Nutraberry is a Pacific Northwest natural functional ingredient manufacturer of berry seed flours and oils. This company upcycles berry seeds created during the production of seedless purée by focusing on manufacturing high quality berry seed powders to supply natural actives, colorants and exfoliants. Getting More Out of Fruit Some topics covered include: The nutritional value of fruit skins and seeds Supporting the evolution of the baking industry Fiber and oil production Addressing texture and mouthfeel Bread and artisanal applications This podcast is brought to you by: Goodway Technologies Goodway Technologies is a leading manufacturer of specialty cleaning and sanitation solutions engineered specifically for food and beverage production facilities such as Bakeries. These solutions include industrial dry steam cleaners, automated conveyor belt cleaning systems, alcohol atomizing mist spray systems, and industrial vacuums such as explosion-proof, HEPA, and wet/dry. See the Goodway difference with a free onsite demo. Call us today - 1-800-333-7467 or visit www.Goodway.com to learn more. Select Custom Solutions At Select Custom Solutions, we don't just provide ingredients and services – we craft success stories for our customers in the food, beverage, and nutrition industries. Let us be the driving force behind your next masterpiece. Experience the difference with Select Custom Solutions – where innovation meets excellence, and your satisfaction is our priority. Learn more at selectcustomsolutions.com.

Bakery Showcase is one of the most important events in the Canadian baking industry and the perfect place to catch up on the latest trends and innovations. Established in 1932, the Baking Association of Canada (BAC) [https://www.baking.ca] serves as the national representative for the Canadian baking industry, which has historically run this well-known event. In this episode of BAKED in Science, host Mark Floerke is joined by Colleen Cross of Annex Business Media (https://www.annexbusinessmedia.com), Editor of the Bakers Journal (https://www.bakersjournal.com) and Canadian Pizza Magazine (https://www.canadianpizzamag.com) to discuss the growth and evolution of Canada's Bakery Showcase (https://bakerpedia.com/baked-in-science-ep84-celebrating-canadian-bakers/) after the pandemic. In the 2024 Bakery Showcase Canada, Annex Business Media stepped in to help organize this trade show. Highlights from Bakery Showcase Canada As they recap this industry event, some topics covered include: Bakery Showcase Canada's 2024 numbers How Annex Business Media got involved Organizing the showcase The wide variety of exhibitors Educational opportunities at the event Chronicling the history of Bakery Showcase Canada Mentorship and the future of the Canadian baking industry This podcast is brought to you by: Brabender This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com

The plant-based food trend has been growing steadily since 2017 when its market was valued at $3.9 billion. As of 2023, this market was valued at $8.1 billion with more consumers demanding plant-based alternatives, whether for ecological or ethical reasons. In the baking industry, plant-based baked goods (https://bakerpedia.com/the-plant-based-revolution-in-patisserie/) continue to be in high demand, with many citing reasons such as dietary restrictions, allergens, sustainability, and cost reduction. In this episode of BAKED in Science, Mark is joined by Morgan Keim and Brock Kuhlman of Plantible (https://www.plantiblefoods.com). Plantible is unlocking the power of plants to promote the health and longevity of people and the planet. They work with pioneering food brands to create better plant-based products that are affordable, tasty, and nutritious, making animal-based protein the less desirable alternative. Going Plant-Based for the Planet As they discuss plant-based protein alternatives, some topics covered include: Creating sustainable food systems RuBisCo (Rubi Protein™) Protein Consumer trend toward plant-based for health reasons Egg price volatility The science behind egg replacement Gluten-free enhancement Rubi Whisk™ to replace eggs in a variety of baked goods Innovating with ingredient solutions This podcast is brought to you by: Malt Products This podcast is made possible by Malt Products, a family business that manufactures and distributes a full line of natural, nutritious grain extracts and sweeteners. They source their extracts from whole grains and offer a full range of other sweeteners, available with non-GMO and organic certification. Learn more at www.maltproducts.com

The better-for-you bakery trend has grown immensely in the last few years, as consumers demand more nutritious baked goods with plenty of functional ingredients. The high-protein bread (https://bakerpedia.com/processes/high-protein-bread/) trend, much like the keto trend, has shown plenty of staying power with grocery stores stocking more and more products in this category. In this episode of BAKED in Science, Mark is joined by Sebastien Canonne, co-founder of The French Pastry School (https://www.linkedin.com/school/the-french-pastry-school/) in Chicago, to discuss transitioning into R&D and the science that goes into designing better-for-you bakery products. The Role of Bakery Science in Nutritious Bakery Products As they discuss research & development of healthy baked goods, some topics covered include: The French Pastry School's legacy How bakery science helps improve product quality Identifying nutritious types of protein Formulating EQUII The opportunities for plant-based, clean-label protein Capitalizing on food technology to further the growth of the baking industry This podcast is brought to you by: Brabender This episode is brought to you by Brabender A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com BlueSens Dough volume, gas retention, and total gas volume in only one measurement. YeastForce is for the determination of raising power, dough volume, gas retention, and total gas volume in the dough piece, or sugar solutions, as CO2 pressure measurements. YeastForce can determine the gas holding capacity in dough or of proofing dough samples, with yeast, baking soda, or sourdough as CO2 gas concentration kinetics. Visit www.bluesens.com for more information. Grain Millers This podcast is brought to you by Grain Millers, a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at www.grainmillers.com!

While iba may have been last fall, there are still plenty of creative and innovative solutions to delve into from the world's leading trade fair for bakery, confectionery, and snacks. Mark Floerke visited the trade show to learn about the biggest bakery trends, as well as equipment and ingredient solution innovations on behalf of BAKERpedia. In this episode of BAKED in Science, Mark is joined by three baking industry professionals to discuss bakery equipment for customization and thermal profiling, as well as upcycled ingredient solutions presented at iba 2023 (https://bakerpedia.com/iba/). Jennifer Loegering is the Director of Marketing at Primera Technology (https://www.primera.com/eddie-edible-ink-cookie-printer). Primera is one of the world's leading manufacturers of specialty label printing equipment, including Eddie® the Edible Ink Printer. Stephane Fjelddahl is ​a Thermal Profiler at Stephane Thermal Runs (https://www.stephanethermalruns.com). Leveraging his 26 years of experience in the baking industry, he has introduced FALK, a bun-centric solution for industrial bakers. FALK combines hardware and software to accurately understand what is happening inside the oven. Marta Benedet is the Key Account Manager at Agrain (https://agrainproducts.com). Agrain is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products. Futuristic Technical Baking Tools & Ingredients As these three baking industry professionals highlight their equipment and solutions, some topics covered include: Baked goods customization Improving the bakeout phase with optimal data collection The potential for implementing artificial intelligence into S-curve analysis Kill-step validation Minimizing food waste Environmentally-friendly flours This podcast is brought to you by: Vantage Food This podcast episode is brought to you by Vantage Food – your ultimate baking partner. From release agents to specialty ingredients, they cater to your every baking need. Enjoy cleaner label solutions like allergen-free, non-GMO, organic, as well as Kosher, and Halal options. Discover more at info.food@vantagegrp.com or visit www.vantagegrp.com. Elevate your baking experience with Vantage Food today! J&K Ingredients This podcast is brought to you by J&K Ingredients. Their Bred-Mate line of clean-label mold inhibitors will keep your baked goods mold-free all while enhancing natural flavor and aroma. To learn more about how J&K Ingredients is leading the way in natural preservation, visit their website at www.jkingredients.com today!

From regulation compliance to pushing for sustainability (https://bakerpedia.com/baking-for-a-sustainable-future/), today's bakers have a lot on their plates outside of producing their delicious baked goods. Founded in 1932, the Baking Association of Canada (BAC) is a Canadian national baking industry association governed by the members. Over the decades, the BAC (https://www.baking.ca) has been hard at working, supporting bakeries of all sizes in these endeavors through education, advocacy, and much more. In this episode of BAKED in Science, host Mark Floerke is joined by Martin Barnett, Executive Director of the Baking Association of Canada, to discuss the BAC and the upcoming Bakery Showcase trade show on May 5th - 6th in Toronto. A Peek Inside the Canadian Baking Industry Some topics covered include: How the Baking Association of Canada helps bakers Advocating for Canadian bakers What to expect at Bakery Showcase Where artisan baking and bakery technology meet Regional BAC events

While commercial baking relies on skills, productivity, and innovation, networking is also an important part of this industry. That's why attending industry events, like the American Society of Baking's BakingTECH, are important for professional bakers. This conference, known to many as the Best Week in Baking, invites experts, industry leaders, and professionals from around the world to discuss the latest advancements, innovations, and challenges facing the industry. In this episode of BAKED in Science, Dr. Lin Carson speaks to Kristen Spriggs (https://bakerpedia.com/asb-announces-new-executive-director-ahead-of-bakingtech-2023/), Executive Director at The American Society of Baking, about what's new at Baking TECH 2024 alongside collaborations with BAKERpedia (https://bakerpedia.com/bakerpedia-donates-its-encyclopedia-of-knowledge-to-asb-to-collaborate-and-foster-knowledge-sharing-in-the-baking-industry/). What to expect at BakingTECH 2024? Some topics covered include: Celebrating 100 years of the American Society of Baking Benefits of becoming a member of ASB Year-long learning opportunities ASB's regional meet-ups The newly re-launched Ambassador program Encouraging making new connections

The baking industry is always evolving to meet consumer demands. This changing landscape may help drive innovation but can also pose challenges when it comes to maintaining quality and consistency. That's why it's important to keep tabs on the latest bakery trends (https://bakerpedia.com/trends-in-cake-mixes-bases-and-concentrates/), equipment, and ingredient solutions. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Lin Carson to discuss bakery highlights from 2023 and predict what's in store for the bakery industry in 2024. What Bakery Trends Will Continue into 2024? While discussing top bakery trends, some topics covered include: Sugar reduction (https://bakerpedia.com/sugar-reduction-in-baked-goods/) Flour quality (https://bakerpedia.com/processes/flour-quality/) analysis tools Staff shortages in the baking industry High fiber (https://bakerpedia.com/ingredients/high-fiber/) baking Keto baking (https://bakerpedia.com/processes/keto-baking/) Sustainability in baking Artisan bakery products Shelf life extension High protein (https://bakerpedia.com/ingredients/high-protein-baking/) baking

Last year, BAKERpedia was on the show floor at iba 2023 (https://bakerpedia.com/iba/)! As the world's leading trade fair for bakery, confectionery, and snacks, it is one of the best places to see the latest industry trends and innovations. Mark Floerke was there to report on bakery trends, equipment, and ingredient solutions, and share them back to our commercial baking community. In this episode of BAKED in Science, host Mark Floerke is joined by three baking industry professionals to explore equipment, ingredient, and ventilation solutions at iba 2023. Julio Aviles is the CEO and founder of A&A Baking Solutions Corp (https://bakerpedia.com/aa-baking/). He is specialized in Business & Marketing and has been a baker since he was 7 years old. Over the years, he has worked as a technical advisor and Bakery R&D Director. Julio is a Baker-to-Baker evangelist in the Americas. Remi Reguero is ​​the Technical Director at Benexia (https://bakerpedia.com/benexia/). He has 20 years of experience in R&D in the Food Industry, with half of it being at Benexia, designing chia ingredients and developing applications, implementing those worldwide. His technical and commercial experience alongside his passion for chia (https://bakerpedia.com/ingredients/chia-flour/) make him a technical “Chia guru.” Martina Austin is the Brand & Marketing Manager at A.M.G. Reichenbach (https://amgreichenbach.com/en/). A.M.G. Reichenbach combines the innovative power of science, engineering, and craft, which enables a hygienically safe atmosphere for the production of baked goods at a constant high level. Bakery solutions for every baking operation As these three baking industry professionals discuss their expertise, some topics covered include: Maximizing capital with the right bakery equipment Ingredient solutions for adding nutrition to baked goods Balancing soluble and insoluble fiber bakery applications Ventilation systems and proofers in bakeries This podcast is brought to you by: AB Mauri North America Featuring premium bakery ingredient solutions backed by both leading technology and technical support, AB Mauri North America is proud to help industrial and artisan bakers be successful and reminds you that WHO'S BEHIND YOU MATTERS. To learn more, please visit abmna.com.

This autumn BAKERpedia attended iba 2023 (https://bakerpedia.com/iba/) in Munich! iba is the world's leading trade fair for bakery, confectionery, and snacks where the latest trends and innovations in the industry are presented. Usually, this trade show takes place every three years, however, due to the pandemic, it was postponed. From October 22 – 26, 2023 iba will open its doors once again and Mark Floerke was there to report on bakery trends, equipment, ingredient solutions, and much more directly from the show floor. In this episode of BAKED in Science, host Mark Floerke is joined by Matthijs Sillevis Smitt from S&S Baking Solutions about their solution for baking with steam. Steam Baking Technology In Asia, buns and other bread products have been cooked with steam for centuries; however, in the baking world, steam injection (https://bakerpedia.com/processes/proofer-design/) technology has yet to be widely applied to many applications. Mark and Mattijis discuss steam technology and efficiently applying it to product formats in the baking industry. Some topics they cover include: Steam tunnel & pan technology How steam baking can save time and money Minimizing bake loss Cake and dough steam applications This podcast is brought to you by: Lesaffre This podcast episode is brought to you by Lesaffre. You may know Lesaffre for their world-class baking yeast and 170-year heritage, but you may not be familiar with their elite technical team and the other innovative ingredients we've developed. In addition to their fresh, dry, and deactivated yeasts, Lesaffre offers a range of innovative and high-quality baking ingredients for any application or process, from buns and rolls to pastries, bagels, pretzels, tortillas, and more. To learn more, visit www.lesaffrebaking.com Ingredion This episode is brought to you by Ingredion. Ingredion turns plant materials into value-added ingredients in over 100 countries – making life better for brands, consumers and the planet. As demand for healthier and sustainable snack products grows, Ingredion has the portfolio, people and proprietary insights to help your brand create consumer-preferred, market-winning products. To learn more, visit www.ingredion.com

Shelf life extension is a significant concern for bakers, and with the rise of the clean label bakery trend, many are searching for more natural methods. Introducing UV sanitizing (https://bakerpedia.com/food-safety/uv-sanitizing/), which can be used to kill bacteria, molds, yeasts, and viruses on bakery products and is as natural as sunlight. Ultraviolet rays encompass the invisible spectrum of non-ionizing electromagnetic radiation with a wavelength of 100–400 nanometers (nm). UV sanitizing referred to as UV-C rays covers the wavelength range from 100–280 nm. In this episode of BAKED in Science, host Mark Floerke is joined by Cajus Dinies, General Manager of Dinies Technologies, as well as Ken Sturgess and Nick Sturgess, Business Development Managers at Dinies North America to dive into the science behind UV sanitizing, how it can extend shelf life (https://bakerpedia.com/processes/shelf-life-extension/), and applications for it in the baking industry. UV Sanitizing & Improving Shelf Life Some topics they cover include: How UV sanitizing fits into the food industry The use of UV-C rays as a kill-step Surface disinfection of bread products UV Tunnels and commercial equipment solutions Potential applications for UV-C disinfection This podcast is brought to you by: Dinies North America This podcast episode is brought to you by Dinies North America - a pioneer in food safety. Our UVC equipment facilitates a 100% chemical-free process with zero by-products to extend your product's shelf life. Perfect for organic and gluten-free breadstuff. It's a completely natural solution, learn more at www.dinies.com/en.

There's nothing more frustrating than baked goods getting stuck in their pans, which is why release agents are so valuable for commercial bakers. In the baking industry, release agents (https://bakerpedia.com/processes/release-agent/) are used to help remove baked goods from baking pans, molds, tins, trays, conveyor belts, or packaging. With the industrialization of baked goods production also came the need for automation and systems to help release the product and speed up production, which requires an understanding of baking, engineering, and equipment maintenance. In this episode of BAKED in Science, host Mark Floerke is joined by Adam Oberheu, Equipment & Engineering Manager at Vantage Food. Optimizing the Bakeout Phase with Release Agents Nowadays, a wide variety of release agents are used in the baking industry depending on the application, type of product, formulation, production process, and desired shelf life of the product. Mark and Adam discuss how release agents can be specifically formulated for applications and equipment to maximize efficiency, help prevent product loss, and save bakers money. Some topics they cover include: Common issues with bread pan oilers Best practices for selecting release agents Advances in release agent automation How release agents improve sustainability The importance of maintenance and technical support This podcast is brought to you by: Vantage Food This podcast episode is brought to you by Vantage Food - your ultimate baking partner. From release agents to specialty ingredients, they cater to your every baking need. Enjoy cleaner label solutions like allergen-free, non-GMO, organic, as well as Kosher, and Halal options. Discover more at info.food@vantagegrp.com or visit www.vantagegrp.com. Elevate your baking experience with Vantage Food today! Brabender This episode is brought to you by Brabender. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. To learn more, visit www.brabender.com Malt Products This podcast is made possible by Malt Products, a family business that manufactures and distributes a full line of natural, nutritious grain extracts and sweeteners. They source their extracts from whole grains and offer a full range of other sweeteners, available with non-GMO and organic certification. Learn more at www.maltproducts.com

Shelf life extension is a complex issue that doesn't have a simple solution, however, enzymes (https://bakerpedia.com/ingredients/enzyme/) can be a useful tool on the journey towards keeping baked goods fresher longer. In bakery systems, enzymes can be utilized as dough conditioners, fermentation enhancers, and anti-staling agents. The latter is particularly interesting for bakers interested in extending the shelf life of their baked goods. In this episode of BAKED in Science, host Mark Floerke is joined by Dipak Roda, Vice President of Market & Business Development at Enzyme Innovation, Inc. (https://www.enzymeinnovation.com/baking-milling/) A chemical engineer with a Master's Degree in Bioprocess Technology, Dipak has over 27 years of experience in enzymes and probiotics, ranging from product and application development to sales and marketing. Using enzymes for prolonged freshness As bakery processing technologies and ingredient innovations advance, shelf-life extension has become more attainable. Mark and Dipak talk about how enzymes can be used to delay staling as well as maintain the moistness and softness of baked goods, while also allowing bakers to remove undesirable additives and formulate clean label baked goods. Also, how some enzymes are able to indirectly prevent mold, another huge concern for commercial bakers these days. Some topics they cover include: How enzymes play into shelf life extension Measure staling and maintaining moisture The interplay between starch retrogradation and softness Dosing enzymes for your application Adding probiotics to baked goods

Getting your product to market has many steps, and a crucial one is developing a compliant nutrition facts label. Food labeling (https://bakerpedia.com/food-safety/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 the regulations may be subject to recall. In this episode of BAKED in Science, host Mark Floerke is joined by three nutrition, food regulation, and allergen labeling experts to explore the nuances of the nutrition facts label. Lauren Swann is a Registered Dietitian with a Master of Science in Nutrition Communications and a Licensed Dietitian Nutritionist in the state of Pennsylvania. With over 40 years of experience, she has worked for companies such as Concept Nutrition, Inc., (https://foodfactswork.com)Kraft Foods Group, and Vlasic Foods & The Pinnacle Food Corporation. Kamran Khan is a food regulation compliance professional with a Master of Science in Chemistry. After 10 years of experience in analytic testing in a food laboratory, he got his start in food regulation when India rolled out stricter food safety and standard regulations. Sam Godefroy is a professor of Food Risk Analysis and Regulatory Policies in the Department of Food Science at Laval University. He is also a founding member of the Global Food Regulatory Science Society. (https://gforss.org) Focusing on food labeling As these three food experts discuss the current landscape of labeling and health claims, some topics covered include: - Considerations for nutrition facts labeling - Nutrient content claims as defined by the FDA - Health claims and regulations for food exports - Regulations surrounding allergen labeling - Allergen management practices

Success in today's baking industry calls for more than just making bread or cake. It requires a broad range of knowledge in fields like food science, engineering, R&D, and packaging—to name a few. Cross-training in these areas to expand skills allows bakers to take advantage of new opportunities and trends in the market. So what should you focus on in today's world of food? To help share the big picture of the baking industry, two seasoned experts and Certified Master Bakers join host Mark Floerke in this episode. Richard Charpentier has over 35 years of extensive bakery experience in snacks and breads. Classically trained as a French baker and Certified Master Baker, he has gone on to include bakery science, grain milling and food history in his repertoire. Richard spent years working in the industry for retail bakeries and large CPG Brands, leading Research and Development teams. He is currently the CEO of Baking Innovation, finding practical uses for emerging innovations and technologies. Peter Jacobs is a highly skilled RBA Certified Master Baker with over 40 years of baking experience. His passion for baking began in Europe in the ‘80s and has grown to include expertise in bread, bun, cake, and pastry production efficiencies. Peter uses his experience in the bakery and food production industry at his company, The Bakers Workshop, to consult clients in product development, production-line application, economic production efficiencies, formula development, and mentoring recruits. The three bakers sit down to talk over the state of the industry, hitting on topics such as: - Their start in the business and the changes they've seen over the years - Education and certification paths vs. in-the-bakery experience - Passing on knowledge and mentoring the next generation of bakers - Trends in the bakery industry Join the conversation! Check out our Baking Industry Professional Facebook group to chat with a community of bakers and experts. Brought to you by: AB Mauri North America Featuring premium bakery ingredient solutions backed by both leading technology and technical support, AB Mauri North America is proud to help industrial and artisan bakers be successful and reminds you that WHO'S BEHIND YOU MATTERS. To learn more, please visit https://abmna.com/. J&K Ingredients Their Clean Label mold inhibitor, SOR-Mate, will keep your cakes and other sweet goods mold-free without the need for artificial preservatives! To learn more, go to https://www.jkingredients.com/ today! Grain Millers Grain Millers is a trusted ingredient partner specializing in organic and conventional whole grain ingredients that boost nutrition and taste. Our products and partnerships allow us to provide simple, clean food that helps people live healthier lives. Find out how at https://www.grainmillers.com/.

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 new generation of bakers. In this special episode recorded live from the show, Dr. Lin of BAKERpedia sits down with Kristen Spriggs, the new Executive Director of ASB. Kristen has over 20 years of experience in membership-based organizations and is known for creating and supporting communities. Although new to the baking industry, she has already started building relationships with industry partners, feeling a strong bond between professionals in this field. With a passion for innovation and a collaborative approach, she looks forward to working with other trade organizations and service partners to advance the industry's success. Lin and Kristen cover a lot of ground in this episode, including glimpses at what is in store for the future of ASB and things we should consider to modernize our approach to baking to utilize technology. Some topics covered include: - Trends in the industry - BakingTECH highlights - Implementation of AI in baking - The possibility of a lights-out bakery - Supporting the next generation of bakers Join us next year at the 100th ASB BakingTECH show in Chicago, February 27th to 29th, 2024. Learn more at https://asbe.org/ THIS PODCAST IS BROUGHT TO YOU BY: J&K Ingredients Their clean label mold inhibitor, SOR-Mate, will keep your cakes and other sweet goods mold-free without the need for artificial preservatives! To learn more, go to http://www.jkingredients.com today! KPM Analytics KPM Analytics is working alongside industrial bakers for quality assurance and process control at every stage of their production to improve efficiency, ensure quality and protect their brand. Their comprehensive range of analyzers provides critical quality measurements of incoming ingredients, analysis of products during the baking process, and inspection of final product quality for consistency. To learn more, go to http://www.kpmanalytics.com Grain Millers They're a trusted ingredient partner specializing in organic and conventional whole grain ingredients that boost nutrition and taste. Their products and partnerships allow us to provide simple, clean food that helps people live healthier lives. Find out how at https://www.grainmillers.com/.

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 and improve food manufacturing processes. So how did we become the digital epicenter for baking? From a 200-page resource to a comprehensive database of over 980 pages, along with multiple forms of media like videos, podcasts, and seminars, BAKERpedia has come a long way. Here to share the journey and what's next is BAKERpedia Founder and CEO Dr. Lin Carson. Along with host Mark Floerke, she's joined by Bob Schnyder, VP of Growth. The group shares about their efforts to create a central hub for all things baking, plus what's in the works for 2023 to give you access to more resources and knowledge! Want to learn more about how to get involved with BAKERpedia as a supplier and sponsor? Email bob.schnyder@bakerpedia.com! This episode covers: - What's new and what's coming up - Ways to learn and grow with BAKERpedia - A peak behind-the-scenes - Keto Pocket Guides: https://bakerpedia.learnupon.com/store/3101091-baking-keto-pocket-guide - New programs launching - Our community of food and baking professionals: https://www.facebook.com/groups/bakingindustryprofessionals/ Stay updated with the latest trends and techniques in the world of baking! Join our mailing list to see new content and ways to get involved: https://bakerpedia.com/sign-up-for-the-bakerpedia-newsletter/

As food science and technology continue to advance, so do opportunities to elevate nutrition and quality of life for communities. One impactful example of this is indigenizing food science, the process of integrating traditional food knowledge and nutrition into modern food systems, helping preserve cultural heritage and promote economic development. When put into practice, this can help indigenous farmers limit food waste by incorporating technology to preserve or process raw materials. That's just the type of project a team from Montana State University, led by Dr. Wan-Yuan Kuo and graduate researchers Edwin Allan and Chidimma Ifeh, launched in partnership with farmers in Senegal, West Africa. The goal: to turn underutilized natural resources into a nutritious baked good that farmers could produce and sell, helping improve the local economy and environment. In this BAKED in Science episode, host Mark Floerke talks with this team and Aliou Ndiaye, who played an influential role in convincing farmers to change their practices and work on value-added products instead of just selling raw materials and facing 40% losses. The group goes over: - Indigenizing food science - The need for food technology and science - Natural resources in Senegal and their potential - Food waste and solutions - Formulation challenges for this project - Creating a community in the process Learn more about the project: https://www.montana.edu/foodprodevlab/ Brought to you by: Did you know that you can use KPM Vision Inspection Technology to improve product quality and consistency at full line speed? Virtually any food product can be measured using 2D/3D/color imaging technology, either directly during the production process or using a Benchtop Inspection System for at-line quality checks. To learn more, go to https://www.kpmanalytics.com/ Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at https://www.grainmillers.com/!

Creativity has always been a fundamental part of food. The industry is constantly looking for ways to build something groundbreaking and eye-catching from simple ingredients. What's interesting is when new technology comes into the mix. Say for instance, 3D printing customized strawberries filled with chocolate ganache. In this BAKED in Science episode, Mark Floerke sits down with Meagan Bozeman, Co-Founder at CURRANT™ 3D and Sugar Lab. With a degree in mechanical engineering and 2 decades in the 2D printing industry, Meagan began focusing on 3D printing technology and how to take it into new spaces. She connected with Kyle von Hasseln, who during graduate school for architecture, had started using sugar instead of plastic to 3D print more affordable building models. This innovation led to 3D-printed cake toppers, an acquisition of Sugar Lab, and Meghan developing CURRANT™, the printer their company is now based around. Now a few years and many R&D hours later, food possibilities abound. Meagan shares all the creative ways that 3D printing can fit into the baking and food industry. Meagan and Mark discuss: - The background and future of SugarLabs and 3D food printing - Storytelling through food - Healthy and non-sweet food printing - Most interesting projects - Biggest challenges facing 3D food printing - Using technology to save time and money Check out Sugar Lab here: https://sugarlab3d.com/ This podcast is brought to you by J&K Ingredients. Their clean label mold inhibitor, SOR-Mate, will keep your cakes and other sweet goods mold-free without the need for artificial preservatives! To learn more, go to https://www.jkingredients.com/ today!

Developing products for the healthy food market has become so much more than adjusting fat or sugar levels. The rising demand for high protein, high fiber, plant-based, egg-free, or gluten-free baked goods is causing bakers to rethink whole formulas and find new functional, nutritional ingredients. A Master Baker and innovative developer, Chadwick White is no stranger to this space. Initially an artisan bread baker and pastry chef, he began developing gluten-free products at the very start of the trend. In 2008, Chadwick partnered with Udi and Etail Baron to develop Udi's Healthy Foods and successfully built Udi's Gluten-Free. Going on to help brands improve their gluten-free products, his latest venture is Nepra Foods—a transformative company founded in allergen-free and plant-based food and ingredient solutions. Learn more about plant-based protein: https://bakerpedia.com/ingredients/plant-based-protein/ In this episode, BAKED in Science host Mark Floerke chats with Chadwick about how to improve functionality and nutrition for a number of health-related trends. One versatile ingredient that fits into many niches is hemp. At Nerpa Foods, they've found uses for it in gluten-free, egg-free, keto and more! Mark and Chadwick go over: - Trends in developing new products - Keeping nutritional values high - Egg functionality in gluten-free products - Hemp flour, oil and blends - Quality control for gluten-free products (https://bakerpedia.learnupon.com/store/2642897-gluten-free-flour-quality-analysis-bakerview) - Developing high protein and keto baked goods This podcast is brought to you by Enzyme Innovation. PlantSEB Protein™ is Enzyme Innovation's neutral-tasting, odorless, vegan protein. Derived from mung beans, it boasts a robust amino acid profile for fortification of your baked goods. To learn more, call (909) 203-4620, or visit https://www.enzymeinnovation.com/baking-milling/

The baking industry gathered from around the world at IBIE 2022 to talk shop and explore the latest trends and innovations. Since this baking expo only happens every three years, there's always plenty to catch up on and discover. While we can't capture everything we saw in just one podcast (check out our IBIE hub for that: https://bakerpedia.com/ibie/), BAKED in Science host Mark Floerke shares a few favorite highlights and interviews he recorded live from the show floor. IBIE Trends Roundtable First up, Mark is joined by Dr. Lin of BAKERpedia, Arnaud Dubat of KPM Analytics and Dr. Sophia Pai of Tate & Lyle. The group of seasoned professionals discuss what's been catching their eye at the show and the industry overall. Topics include sugar replacement, quality control and tracking data for success, dealing with ingredient shortages or replacements, and vegan grilled cheese sandwiches. Did you know that you can use KPM Vision Inspection Technology to improve product quality and consistency at full line speed? Virtually any food product can be measured using 2D/3D/color imaging technology, either directly during the production process or using a Benchtop Inspection System for at-line quality checks. To learn more, go to https://www.kpmanalytics.com/. Baking with Organic Oats As healthy, functional and clean label ingredients continue to be in high demand, Mark shares an interview with Pat Shannon, Business Development at Grain Millers. The two talk about how oat and grain-based solutions offer bakers a variety of applications and options when formulating for top trends. Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at https://www.grainmillers.com/!

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 set in Dublin, Ireland. Now, he's finding ways to pass his knowledge and craft down to younger generations of bakers. BAKED in Science host Mark Floerke invites Jimmy to share his story in this episode. Starting back in Ireland during the late 1700s with his journeyman ancestor, and the start of the family bakery in the late 1800s, Jimmy shares what life as a baker looked like back then and the memories that have been passed down over the decades. His own career officially started at 17, as he studied baking at a university and helped run the family business, eventually starting his own cake shop on the side. From there, Jimmy would go on to win a silver medal in the Coupe du Monde Chocolatine and was a frequent international jury member of the Coupe Du Monde (Bakery World Cup). In 2016 he was president of the jury. The Art of Lamination Later in his career, Jimmy went back to school to get a Master's degree in New Product Development and Culinary Innovation so he could continue instructing honors degree bakery students. He devoted that time to immersing himself in the art and science of lamination. Those notes would eventually become his first self-published, widely popular book. The Art of Lamination is the ultimate instruction and reference book for croissant (https://bakerpedia.com/processes/croissant/) and other laminated pastry (https://bakerpedia.com/processes/dough-lamination/). It covers all the processes and skills from start to finish, helping the reader firmly grasp the concept and troubleshoot issues. You can find Jimmy's book on Amazon. Through this conversation, Jimmy and Mark cover: - Growing up in a bakery - International baking competitions - Writing a book - The most commonly asked croissant question - Adding layers to croissant dough - Sourdough croissants What are your top croissant or baking questions? Ask our experts in the Baking Industry Professionals Facebook group! https://www.facebook.com/groups/bakingindustryprofessionals

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 Mark Floerke brings on guest Jerry Smiley. No stranger to the food industry, Jerry's career includes brands such as Quaker Oats, Heinz, Sara Lee and Technomic. In 2000, he founded Strategic Growth Partners, Inc., a management-consulting firm dedicated to the food industry. His consultancy work has allowed him to partner with food service, commercial, and in-store bakeries, as well as leading ingredient and finished goods companies around the world. In this conversation, Jerry and Mark start off talking about sustainability and how to be in the innovative mindset for the baking and food industry. They also discuss what's an emerging trend or just a passing fad when it comes to: - Food as medicine - Fiber (https://bakerpedia.com/ingredients/fiber/) - Keto (https://bakerpedia.com/processes/keto-baking/) - Clean label (https://bakerpedia.com/processes/clean-label/) - Different sugar reduction solutions (https://bakerpedia.com/sugar-reduction-in-baked-goods/) Want to stay up on the latest trends in food? Join our Baking Industry Professionals Facebook group to ask questions, get updates, and discuss with industry experts! https://www.facebook.com/groups/bakingindustryprofessionals Listen to part 1 of the conversation here: https://soundcloud.com/user-573042609/ep63-baking-industry-update-and-top-trends

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 Marda Stoliar about her adventures baking around the world. Originally with a career in shoe design, her work took her to Europe. While there, she fell in love with an Italian hard roll and was determined to learn how to bake it herself. So, over the next few years she worked in the fashion world during the day, and then got two hours of sleep before working in a bakery all night. This kicked off a life journey of baking that wound through France, owning a bakery in Oregon, teaching baking classes in Asia, and operating the International School of Baking over the last 30 years. Still teaching, Marda helps bakers from around the world, helping them design and launch their own bakeries. Marda shares some of her favorite experiences, like: - Mastering delicate french pastry - Running a bakery during a recession in the 1980s - Her friendship with Julia Childs - Teaching international students - The importance of a bakery layout for saving money - Her signature wedding cake recipe and a $5,000 fruit cake What's next for Marda? She is currently the focus of a documentary of how she has helped over 300 people refocus their lives through teaching the art of baking. Many have gone on to open their own bakeries all over the world. In changing their lives, these novice bakers have also given their families and their communities a new direction too. Check out the documentary kickstarter here: https://www.kickstarter.com/projects/mardasgift/mardas-gift-film-changing-peoples-lives-through-baking

Rich, complex flavors 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 to flavors in baking.Typically, they are added to food to boost the aroma, taste and sensate components that make a food more desirable—from a burst of fruit flavor to a kick of spice. Learn more about flavors in baking: https://bakerpedia.com/ingredients/flavors/ So what's new in the world of flavors? In this episode of BAKED in Science, your host Mark Floerke is joined by Jeff Stopa, Research Chef & Taste Designer at ZoomEssence—a supplier of powdered flavors for food and beverages. Their patented process allows for natural flavors that bring a strong punch and long shelf life. As a Research Chef, Jeff applies his training in both culinary and food science to create food and beverage products. Currently at ZoomEssence, he is working on a line of boozy and alcoholic flavors, ranging from beers and wines to bourbon and rum. Mark and Jeff talk over some of the possibilities of baking with boozy flavors, and how to pack in flavor. Other topics discussed are: - How flavors are captured for food use - Flavor trends in the food industry - How bakers can reach their flavor goals - Shelf life for flavors This podcast is brought to you by ZoomEssence. Their encapsulated flavors are changing the paradigm of flavor delivery. Try them in anything from sweet fillings to savory breads and biscuits and taste the ZoomEssence difference.Check out www.zoomessence.com or email hello@zoomessence.com to learn more.

Here to tackle the biggest issues and top questions in the baking industry is the BAKERin team (https://bakerpedia.com/bakerin/)! As part of BAKERpedia's influencer program, these seasoned professionals share their knowledge and keep you up to date on the latest innovations. In this roundtable discussion, the group talks through some of the frequent problems they see in their respective fields, such as: - What needs to be changed about manufacturing in the baking industry - Improving productivity and consistency for bakeries - Understanding flour quality and how to communicate more efficiently with your miller - Explaining raising cake prices and necessary ingredients to customers - The need for more accessible training in the industry - Our most frequently asked questions on social media Meet the 2022 BAKERin Team Gideon Butler-Smith Hailing from Kansas City, Gideon is a Kansas State alum with a degree in Bakery Science and Management. He now resides in Rogers, Arkansas with his wife, Kourtney, working as a baking supervisor at a manufacturing co-op where he also helps with continuous improvement projects. Connect with Gideon: https://www.linkedin.com/in/gideon-butler-smith-5327b910b/ Dr. Jayne Bock Dr. Jayne Bock works at the Wheat Marketing Center as the Technical Director. She established herself as an industry expert in flour and dough quality testing as an adjunct professor at the University of Guelph before joining C.W. Brabender Instruments as their Global Technical Leader. Jayne has published refereed publications covering topics including wheat and flour quality, dough rheology, and gluten structure-functions. She has worked extensively with wheat breeders, agronomists, producers, millers and food processors. Connect with Jayne: https://www.linkedin.com/in/jayne-bock-a040165b/ Mafo M. Adeniji Mafo M. Adeniji is the Co-Founder of Mistribite a food business in Nigeria.With over three years in the food and baking industry, she currently works to provide quality, safe and nutritious food products and offer food trainings. She is a passionate and skilled baker with expertise in the art of cake baking and decoration. She is from Nigeria and currently lives with her family in the Federal Capital Territory where she works and runs her business. Connect with Mafo: https://www.linkedin.com/in/mafo-adeniji-285074193/ Mark Floerke Mark is a baking industry veteran with over 45 years of experience. He classically trained as a pastry chef in Germany where he also picked up bread baking before returning home to Canada where he's worked as a senior applications scientist and been a baking instructor. Nowadays, he's retired but continues to teach and participate in a number of different baking organizations. Connect with Mark: https://www.linkedin.com/in/mrpastry/ Dr. Lin Carson Dr. Lin is the baking industry's influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy's and Dave's Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. Connect with Lin: https://www.linkedin.com/in/lincarson/

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 host Mark Floerke brings on guest Jerry Smiley. No stranger to the food industry, Jerry's career includes brands such as Quaker Oats, Heinz, Sara Lee and Technomic. In 2000, he founded Strategic Growth Partners, Inc., a management-consulting firm dedicated to the food industry. His consultancy work has allowed him to partner with food service, commercial, and in-store bakeries, as well as leading ingredient and finished goods companies around the world. Key Bakery Trends in 2022 Mark and Jerry discuss the top trends and updates they've been keeping an eye on over the last year or two. One pandemic-driven shift is an increase in mega-mergers and acquisitions, whether it's people wanting to get out of a business, or smaller brands expanding their reach. A consumer behavior shift is also impacting this trend. Other bakery trends covered include: - Nutritionally advantaged products - GMO products and crops - Plant-based products - Sustainability - Other innovations Want to be in-the-know with other industry leaders? Join our Baking Industry Professionals Facebook group to ask questions and network: https://www.facebook.com/groups/bakingindustryprofessionals

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 share that knowledge with you. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Lin Carson who shares how BAKERpedia has created new online training and learning opportunities through the pandemic, and what's in store for 2022. The BAKER Academy Last year, we launched the BAKER Academy, an online learning platform that gives easy access to videos, technical papers and live seminars. This year, we have a full line up of content based on the hottest trends and trending topics. Here are some upcoming seminars: March 10th: High Protein Baking March 24th: Hamburger Buns Production April 7th: Thermal Profiling for Cakes April 21st: Vegan Indulgent Desserts May 5th: Donut Quality May 19th: Gluten-free Flour Quality Analysis June 2nd: Product Development for Bread June 16th: Effect of Fermentation June 30th: Artisan Bread Production July 14th: Clean Label Cake August 4th: Frozen Dough Production Sept. 8th: Gluten Free Bread Oct. 6th: Egg Replacement Oct. 20th: Sugar Reduction Nov. 3rd: Gluten Free Cake Nov. 17th: Croissant Production Sign up and view past seminars on the BAKER Academy: https://bakerpedia.learnupon.com/store Want to stay up to date on new content from BAKERpedia? Sign up for the BAKERpedia newsletter! You'll be the first to hear about new blogs, courses, and upcoming sales. Plus, get weekly tips from our technical digest. Join the community here: https://t2m.io/Ex4Px4wn

Flour is at the heart of so many baked goods, so it's no surprise that wheat is a passionate subject for many bakers and food professionals. For Claudia Carter, that passion has not only driven her career, but inspired her to share it with the next generation. In this episode of BAKED in Science, your host Mark Floerke is joined by Claudia Carter, the Executive Director of the California Wheat Commission(CWC). While studying food sciences, she developed a passion for understanding the quality of wheat and its many varieties. This led to her obtaining a Master of Science in cereal sciences. She first joined the CWC in 2014 as a lab director to take care of flour quality testing, and was promoted to director in 2016. Now, she helps educate millers and bakers on the specific benefits and unique features of California-grown wheat. Over the last few years, she has run an educational program with local elementary students. Claudia shares how the program helps teach children the way food is processed and introduces them to the possibilities of agricultural sciences. The program allows students to get hands-on experience with: - Growing, harvesting, and milling wheat - Quality testing equipment such as the alveograph and farinograph - Extruding dough and baking pasta, bread and tortillas Mark and Claudia talk all about grain, milling, and how to reach and support the next generation of food scientists. Learn more about: Wheat: https://bakerpedia.com/ingredients/wheat/ Milling: https://bakerpedia.com/processes/milling/

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. Your BAKED in Science host Mark Floerke invites Anne Hoest Stenbaek from Arla Foods Ingredients. With over 20 years of international marketing communication experience with both BtC and BtB in the food value chain, she is now Head of Marketing at the whey-based ingredient supplier (https://bakerpedia.com/ingredients/whey-protein/). As the company heeded into 2021, they found the pandemic had completely disrupted their go-to marketing strategy. Even as tentative trade shows were scheduled, Arla Foods Ingredients decided to fully embrace online solutions by directing their marketing budget to create an in-house webinar platform and broadcasting studio. Anne shares with Mark about the strategy behind this move, and how it's paid off even as some business returns to normal. The two discuss topics such as: - Demonstrating products and labs online - Connecting with customers - Digital solutions - Producing webinars - Marketing strategies Learn more about Arla Food Ingredients' whey and protein solutions for bakers: https://www.arlafoodsingredients.com/bakery/

If you're not familiar with resistant starch, you should be! This power-house ingredient is a unique and interesting form of starch with many applications and benefits. It's a type of dietary fiber that's resistant to degradation and digestion. In baked goods, it boosts nutrition and adds functionality as well. Learn more: https://bakerpedia.com/ingredients/resistant-starch/ In this episode of BAKED in Science your host Mark Floerke gets all his resistance starch questions answered by Tanya Jeradechachai, the Vice President of Ingredient Solutions R&D at MGP Ingredients. With a background in cereal science and a solid familiarity with flour milling, baking, and pasta industries, she leads the MGP team that develops resistant starch products, among other things. Tanya and Mark dive into the function of resistant starch in baking, which has become a welcome solution to low-carb and keto baking. Thanks to its absorption capacities that are similar to wheat flour, it can replace flour and starches in traditionally high carb products such as bread, noodles, or donuts. It also provides a way to increase the fiber content without negative effects. A few topics they discuss include: - Formulating with resistant starch - Replacing flour and increasing fiber - Keto and low-carb baking - FDA requirements for dietary fiber - Process for making resistant starch - MGP's Fibersym Resistant Wheat Starch solutions Today's Baked in Science podcast is brought to you by MGP Ingredients, who brings scientific know-how and proven products to support your work and exceptional bakery products. Their Fibersym Resistant Wheat Starch adds fiber to baked goods and bakery mixes. Learn more about their specialty wheat proteins and starches at www.mgpingredients.com

Donuts are a classic bakery treat that seem to be a forever favorite. Ranging from simple to deliciously complex, they also are a space for innovation and creativity. And while producing fried dough may seem simple enough, donuts do come with their fair share of unique challenges. So here to circle up the truth about donuts is your BAKED in Science host Mark Floerke and Randy McArthur with Dawn Foods. Randy is a second generation baker who grew up above his father's small bakery in St. Louis, Missouri. He took over the business in 1976, and over the next 36 years grew it to include 3 locations and a small wholesale section. Now working in the technical department of Dawn Foods, Randy shares his experiences to help customers troubleshoot and formulate new ideas. Mark and Randy discuss new innovation opportunities, like the sourdough donut mix from Dawn Foods. Sourdough is a hugely popular flavor trend at the moment, and serving it in donut form opens up exciting possibilities. A few other topics include: - Brioche donuts - Dry mix solutions - Extending oil fry life - Impact of labor and supply shortages - Ways to extend donut shelf life - Overnight production trends Keep learning about donuts! Check out our page here: https://bakerpedia.com/processes/donut/ This podcast was brought to you by Dawn Foods. As your trusted donut partner, Dawn has everything you need to create delicious donut experiences this season. Explore Dawn's complete donut portfolio to grow your business at www.dawnfoods.com/donuts

Since 2020, the baking industry has seen its fair share of changes, shake ups, and pivots due to the pandemic. Even now as the world makes its way to a new normal, the effects of the last year and half are still impacting bakers around the world. In this BAKED in Science episode, your host Mark Floerke interviews 4 different stakeholders to see how different bakers and companies have survived and evolved from the pandemic. Keith Foreneck at Lallemand Baking Solutions With 34 years in the baking industry and several bread technology patents, Keith now works as a technical product manager with Lallemand Baking— a supplier of yeasts, enzymes, and other ingredient solutions. Keith talks about the shipping disruptions and gluten shortages faced by the industry. However, he also shares about a cost-effective gluten replacer that offers multiple solutions. Mark Tsemak at Red Square Bakery For the last 31 years, Red Square Bakery has been selling authentic Russian foods to Canada and the US. With a large retail and warehouse space, their range included fresh, frozen and packaged foods. However, when the pandemic hit and restrictions came, Mark had to change retail and production operations. Out of that change, they discovered a market for prepackaged keto baking mixes. Mark chats about their success and how they filled a need for healthy food and resources. Reimund Kurz at Baldinger Baker A pastry chef and master baker with almost 40 years experience baking, Reimund is the Director of Product Development and Innovation at Baldinger Bakery these days. The last two years have brought about changes and opportunities for the way R&D work is conducted. He shares about ingredient substitutions and shortages, as well adjusting to virtual business. Richard Bontempo at Gold Coast Ingredients A bakery consultant and flavor expert, Richard has spent many years working in the baking industry. Based on the East Coast, he talks about the challenges with supply and shipping delays in the US. Mark has some tips for staying prepared and observations on staffing issues. How has your business been evolving and surviving the last few years? Let us know in our Baking Industry Professional Facebook group: https://www.facebook.com/groups/bakingindustryprofessionals

As the demand for gluten-free baked goods has grown over the years, so has the ingredient technology to make delicious products. However, there are still plenty of challenges and opportunities for bakers and R&D teams. When removing protein in the form of gluten in baking, it is mandatory to incorporate other sources of protein to replace that functionality. Plant-based proteins, natural fibers and gums are capable of forming strong gels, binding water, emulsifying and stabilizing foams. Common sources of gluten-free protein include egg solids, dairy/whey, soy, rice and pea protein. Learn more here: https://bakerpedia.com/tips-for-gluten-free-baking/ Gluten free product development So what are helpful points for gluten free product development? In this episode of BAKED in Science, your host Mark Floerke covers this topic with Michael Childs, a long-time player in the gluten free baking world. With over 25 years in the food industry, Michael is now a Principal Development Scientist at Conagra Brands. Michael's first taste of gluten-free baking was in the late 1990s, long before it was an established trend. He shares the product development journey as gluten-free baking progressed in quality, taste and nutrition. Moving on to best practices for gluten-free product development, Mark and Michael dive into topics such as: - Gluten-free formulation - How to approach doughs vs. sweet goods - Adding nutrition - Sourcing and testing ingredients - Gluten-free certification - Gluten free, keto and grain free trends - Finding inspiration for gluten free product development Sometimes it's helpful to take a step back and hear stories from the customers buying the products. Check out part 1 of our gluten-free podcast: https://bakerpedia.com/baked-in-science-ep55-gluten-free-pt-1-why-it-matters/

The interest in gluten free products (https://bakerpedia.com/processes/gluten-free/) 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 gluten-free products. At the peak of the trend in 2015, 8% of people followed the gluten-free diet and 64% of US consumers indicated they considered it to be very healthy. Motives for purchasing gluten free products can run from trying something new, to dietary restrictions, to serious health issues. In this episode, BAKED in Science host Mark Floerke is joined by Coral Bajas, who knows the importance of having quality and delicious gluten-free products available. Seven years ago, Coral's young daughter began experiencing serious health issues, leading doctors to believe she had cancer. However, the diagnosis came back as celiac disease, an autoimmune disease triggered by eating anything with even the smallest traces of gluten. Living a Gluten-free Life As Coral started navigating the gluten free world, and was later diagnosed with celiac disease herself, she began to gather resources and knowledge. Now, she offers helpful resources and courses to the gluten free community through her website: http://glutenfreewithcoral.com/ Coral and Mark discuss the many different angles to this trend, such as: - The impact of celiac's disease - Understanding gluten free certification - Navigating the gluten free market as a consumer - Gluten's role in baking - Food that makes people happy Make sure to catch part two of our Gluten Free series, where Mark dives into the R&D side of product development of gluten free baked goods. Coming soon!

Take a deeper dive into chemical leavening in part two of our look into the systems help so many baked goods produce the final perfect texture and structure. Chemical leavening systems are essential to a number of baked goods. Blends, like baking powders, are 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. In this episode your podcast host Mark Floerke explores the impact these systems have on the development of products. He is joined by Dr. Sharon Book, a bakery technologist for ICL Food Specialties. After obtaining her MS and PhD degrees focusing on cereal starch and proteins, she went on to work for Monsanto investigating how to make bread without yeast, resulting in a patent. Now with ICL, a company that manufactures a portfolio of leavening acids, her work focuses on researching chemical leavening and baked goods. Mark and Sharon’s conversation starts with phosphates and leavening acids—ingredients that often aren’t fully understood. Impacting things such as crust color or cookie spread, their reactions are far more complex than simply making cake rise. A few topics discussed include: - Rising bread without yeast - Gluten-free products - Using yeast in combination with chemical leavening - The meaning behind SAPP values - Troubleshooting and formulating - Tortillas, cakes, doughnuts and more When working with chemical leavening systems it’s important to understand just what the final volume will be and how much gas will be produced. Specific blends for specific applications can help get just the reaction you’re looking for. To learn more about ICL Food Specialties and how they can create unique phosphate solutions to formulate around texture challenges, visit https://www.iclfood.com/bakery/

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 chemical leavening systems and how to navigate baking with them is your BAKED in Science host, Mark Foerke. Joining him are April Welsh, R&D manager, and Laurie Borden, culinary scientist, with Nutriati. Nutriati is an ingredient technology company that specializes in plant-based protein flours and products made from chickpeas, making them an ideal choice for gluten-free products. So April and Laurie spend quite a bit of time working with chemical leaveners—a key ingredient in formulas without gluten to help to trap and hold yeast. Properly balancing leavening systems and getting the desired rise out cakes, breads and cookies can be tricky. Mark, April and Laurie discuss their experiences baking, testing, troubleshooting and formulating. A few topics covered are: — Tools to check your leavening system after baking — Baking powder vs. acids and sodium bicarbonate — Other ingredients in your formula that affect leavening — Finding the right ratio — Use in dry mixes and troubleshooting “tunneling” — Uncommon chemical leaveners For more help formulating with chemical leaveners, check out our page covering usage and reaction rates for common bases and acids: https://bakerpedia.com/processes/chemical-leavening-formulation/ And keep an eye out for part two of our chemical leavening conversations!

Looking for a way to mix things up with your product lines? Add new flavors and cut costs with mixes and bases. This is a way to maximize opportunities for growth, innovation, and diversification. So what exactly are mixes and bases, and why are they so great? Well, here to tell us all about it are two industry experts who work with them quite a bit. Your BAKED in Science host Mark Floerke is first joined by Al Orr, the VP of Sales and Marketing with J&K Ingredients, a value-added ingredient company that’s been around for over a hundred years. With almost 30 years in the industry, Al brings his expertise to help customers find the right custom blend for their product. Mark and Al discuss the difference between a mix, base and concentrate: Mix: all ingredients are included, making up anywhere from 50 to 100% percent of a formula.You just need to add water or another liquid. Base: usually around 20% of a formula, it calls for the addition of ingredients like oil, shortening, yeast, flour and sweeteners, allowing for more customization. Concentrate: 3% of flour base, it’s made up of all minor and micro ingredients. The conversation explains how these premixes can help solve issues such as specialty ingredient sourcing, storage, costs and how they can be customized for a good fit. Our next guest is Tomasz Hoekstra, a Master Baker and technical sales manager at IREKS North America. This 160 year old ingredients company partners with bakeries with creative ideas and services, providing sourdoughs, malts and a number of mixes. Tomasz shares about some of the available combinations when it comes to things like aroma, flavor, taste, dough improvers, gluten free, and more. Also discussed is pandemic challenges for bakeries, staff changes, and how innovation and unique products can be a boost to bakeries these days. How could mixes make a difference in your bakery? Let us know in the BAKERforum! https://bakerpedia.com/forums/

Here to kick off a new year—and brand new era of BAKED in Science—is Mark Floerke! With 45 years of industry experience, he knows the ins and outs of baking. And now he’s here to host this podcast, sharing all his knowledge and insight with you. From working in small to large bakeries, to preparing food for royalty and popstars, Mark has had an eventful career in baking. It all started with an apprenticeship in Germany as a pastry chef. He credits his humble beginnings as the root of his practical and scientific understanding of baking. From there, he gained many experiences in various facets of the industry, from retail bakeries, cafes, restaurants, catering companies, hotels, resorts, conference centers, commercial commissaries and commercial bakeries, to corporate experience in technical service, product development and ingredient research. Over his career, Mark has mentored future industry professionals as a baking and pastry instructor for community colleges and private baking schools. He is well connected throughout the industry and enjoys sharing his knowledge and experiences. So although currently retired in beautiful Cape Breton Nova Scotia, Canada, he’s working with BAKERpedia to help freely share knowledge with baking industry professionals! As a preview of what’s to come in this year of BAKED in Science, Mark shares some of his favorite moments from past Q&A sessions in BAKER Academy seminars. A few topics covered are: - Flour quality - Dough processing - Laminated dough - TTA and fermentation - Shelf life - And more! What topics would you like to hear more about? Let us know in the comments!

Aquafaba, the waste water from cooking legumes such as chickpeas, may not sound that exciting. However, it can be utilized in innovative and sustainable ways by the food industry. It’s protein and fiber content allows it to function as an egg replacement! The research into aquafaba has been going on for a few years, but it’s now reached a point that’s ready to move onto the commercialization stage. Here to tell us all about it is Luca Serventi, a lecturer at Lincoln University in New Zealand. Luca, whose focus is food innovation and development, has spent the last four years researching the applications and functionality of aquafaba. He is now focusing on getting it from the lab to the industry, looking into large scale production. Aquafaba in baking Dr. Lin and Mark Floerke chat with Luca to learn more about how aquafaba functions in baked goods, especially with the increasingly popular vegan and plant protein trend around the world. A few questions covered are: - What in aquafaba can replace the function of eggs in baked goods? - Does the processing method impact functionality at all? - Which legume sources work best? - What products can it be used in? - What sustainability possibilities does this create for the food industry? There are lots of opportunities with aquafiber, for both legumes processors to make better use of a waste product, and for bakers to use innovative ingredients. If you’d like to learn more about aquafaba or would like to get involved with the commercialization process, get in touch with Luca: https://www.linkedin.com/in/luca-serventi-896a70b/

Have you had issues with mold developing on your product? Or maybe some of your baked products later have a small amount of water gathered? Water activity is one of the biggest reasons why breads and pastries have fast mold growth. So on today’s podcast Richard Charpentier and Dr. Lin answer your mold and shelf life questions. If you want to go in depth into improving your cake or bread shelf life, go to the BAKERview section on our BAKER academy (https://bakerpedia.com/academy/) to download the episodes on cake and bread shelf life extension techniques. They are absolutely free to our users, thanks to our amazing sponsors. Shelf life questions and answers Dr. Lin and Richard cover a few different aspects of stopping mold and extending shelf life. They answer these questions: -What is water activity and how do I measure it? -How can I stop my cakes from molding? -Can I make my no bake cookies last 90 days? -How can I extend the shelf life of my donut for more than 24 hours? -How can I keep my coconut cookie from becoming rancid? -How can I keep my icing shelf stable? -Why does my pastry with honey mold less? Does honey have anti--mold properties? -Are preservatives safe? I don’t like to use preservatives. -Does packaging help with molding? If you want to seek an alternative go to our natural preservatives page and seek solutions from there. https://bakerpedia.com/ingredients/natural-preservatives/ Low water activity can help inhibit microorganism growth. Learn more about water activity in baking. https://bakerpedia.com/processes/water-activity/ BAKERpedia is reaching 2 million page views a year! Thank you for using our website. We are thankful for all of you all and your questions.

At BAKERpedia, we hear a lot of questions from bakers. And most of the time, we find that a lot of other people are wondering the same thing. That’s why we spend time each week answering questions on social media and our BAKERforum (https://bakerpedia.com/forums/) A few questions keep coming up. So in this episode, Dr. Lin Carson brings on Richard Charpentier to answer 9 of them. Since a very young age growing up in France, Richard has had a heart for baking. From an unpaid apprenticeship at 16 in a very tiny bakery to a commercial bakery, he learned the art of bread and croissant baking. After completing a Master Baker Program along with a marketing degree he moved to the Bahamas and fell in love with the science of baking. So, he went to study R&D at Kansas State University. From there, he worked in flour mills, created baked good MRs with a 3 year shelf life for the military, and worked on Twinkies at Hostess. Now, his company Baking Innovation helps smaller bakeries with R&D consulting so they can get where they need to be, faster. Richard and Dr. Lin discuss the following questions: - Should I be using deactivated dry yeast as a natural dough relaxer? - What is water activity, and why should I pay attention to it? - What should the standard water activity be for cookies, especially chocolate chip cookies? - Will Carboxymethyl Cellulose help bind water and decrease water activity? - What would be a good machine to make 800-1,000 tortillas per hour? - What are some shelf life preservatives for gluten-free dry mixes? - Can I make a pound cake with a shelf life of 6 months? - Do high dough temperatures make products collapse? - Does DATEM work for dough that keeps breaking down? Get your own answered questions! Join the BAKERforum, or work with Richard - https://bakerpedia.com/product/consultation-team/