BAKERpedia in the news
American Society of Baking Launches Online Training Center Powered by BAKERpedia
The American Society of Baking (ASB) is launching an online training center that includes 10 Bread Production Certificate courses. These digital courses are designed to provide the commercial baking industry with streamlined, contemporary delivery methods and up-to-date training content.
BAKERpedia Expands Staff, Hires Experienced VP of Growth
BAKERpedia, the commercial baking industry’s trusted digital resource for technical and scientific baking information, has announced that it has hired marketing executive and proven strategist, Bob Schnyder, to head its ambitious growth initiatives for sales and brand development.
5 Things You Need To Create a Successful Food Line or Specialty Food
As a part of our series called “5 Things You Need To Create a Successful Food Line or Specialty Food”, I had the pleasure of interviewing Lin Carson, PhD, founder of BAKERpedia.
Pro Tip Monthly Column Geared for Baking Industry Professionals
Dr. Lin Carson is here to share her advice and insight into key fundamentals of baking, and the hottest trends of today. A few topics include clean label, dough production and flour quality.
Democratizing Baking Knowledge with Dr. Lin Carson
Lin Carson is one of those amazing people who will give away knowledge for free. In this case, her amazing technical expertise in the bakery industry has made her able to share this on an awesome website called BAKERpedia. Think of it as Wikipedia, but for bakers!
Discovering BAKERpedia with Dr. Lin Carson
Patrick interviews Dr. Lin Carson, founder and CEO of BAKERpedia, a go-to digital resource for all things commercial bakery and food innovation. Dr. Lin has had a love affair with baking for 30 years. With over 2 million pages read annually, BAKERpedia is the world’s only free and comprehensive online technical resource for the baking industry!
The 5 Best Egg Substitutes, According to Vegan Bakers
Eggs are a pretty integral ingredient in baking. But if you’re vegan (or allergic, or just out of eggs), there are plenty of awesome egg substitutes available today. “I can’t tell you how big this vegan [baking] trend is right now,” Lin Carson, Ph.D., food scientist and CEO of BAKERpedia, a free online encyclopedia for commercial bakers, tells SELF.
Are Sprouted Grains Actually Healthier?
When it comes to stuff that just sounds healthy, sprouted grains are right up there with wheatgrass and flaxseed. If you have heard of sprouted grains, it was likely in the context of them being extremely nutritious. “There is a general perception that sprouted products are better for you overall,” Lin Carson, Ph.D., food scientist and CEO of BAKERpedia, a free online encyclopedia for commercial bakers, tells SELF.
Artisan Bread & Clean Label
Lin Carson, Ph.D., is the CEO and founder of BAKERpedia. Her industry experience includes work in R&D and quality control at Wendy’s and Dave’s Killer Bread, as well as running a bakery-café. Her column covers advice and ideas for baking artisan bread and a clean label.
The Science of Baking
For episode 32 of 17 Minutes of Science we are pleased to be joined by Dr. Lin Carson of BAKERpedia. BAKERpedia is the largest technical resource for the commercial baking industry globally with the mission of driving innovation and sustainability in the commercial baking industry.
Can’t Find Bread Flour? Vital Wheat Gluten Can Help
While it’s not a perfect fix in all cases, vital wheat gluten can help all-purpose flour perform more like bread flour by boosting its protein levels. From the dawn of civilization to “in these uncertain times,” bread has been a staple of the human diet, and cultures the world over have discovered the culinary magic of applying heat to a dough made from ground wheat and water.
Science of bread innovation: enzymes driving quality
Many QSR and fast casual restaurants are attempting to differentiate their menus by adding a new twist to old bread concepts. I spent a large portion of my career developing biscuit products served with fried chicken, and even though biscuits show the slowest growth, they continue to lead total sales charts.
Connect with BAKERpedia
For all media and interview requests, please send an email to support@bakerpedia.com
About BAKERpedia
BAKERpedia is a hub of shared knowledge that empowers, inspires change and improves food manufacturing processes. We’re on a mission of educating, inspiring and empowering the professional baking & food industry with cutting-edge food science solutions. With our online encyclopedia, videos, podcasts, technical papers, interactive seminars and forum, we’re on our way to being the leading destination for food science & technology that transforms food manufacturing and drives business growth.
About Dr. Lin Carson, Founder & CEO
Dr. Lin is a thought leader in the baking industry. She has had a love affair with baking for over 30 years, 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 went on to lead teams for bread manufacturing companies like Wendy’s International and Dave’s Killer Bread. As a technical expert, she led R&D, QA, Food Safety, Sanitation and Co-manufacturing teams.
During this time, she noticed the lack of technical baking information freely available online. So, Dr. Lin founded BAKERpedia. Now with over 2 million pages read annually, BAKERpedia is the central resource for the global baking industry. Founded in 2014, BAKERpedia offers technical information and cutting-edge solutions for professional baking and food production. From ingredient technology and food safety, to baking process best practices, BAKERpedia is breaking new ground though omni-channel digital solutions.
Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
BAKERpedia is proud to be owned and operated by an Asian American woman. BAKERpedia CEO Dr. Lin Carson and the BAKERpedia team stand against white supremacy and racism in the many forms it takes. Food production is an extremely diverse, global industry and BAKERpedia’s intention has been, and always will be, to provide equal access to technical resources for all individuals, regardless of race, gender identification, age or religion.
