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Adding a Whole Grain Claim to Your Label?
Is your bakery focused on producing whole grain products? Consumers are turning away from baked goods produced with...
How Do You Define Baking Quality?
You can just tell some products and batches are better than others. But can you pick out what makes one better than...
Pitching a Loaf Podcast S1E12 Eat Bread 90 Comes to an End!
The final results are in! After a loaf a day for 90 days, Dr. Lin Carson shares her final weight and levels. Did she...
Why the Baking Industry Uses Emulsifiers
An emulsifier has a water-loving end and a fat-loving end. It is used in water-oil emulsions to prevent their...
90 Days of Bread in the Books
90 days ago, I started with a loaf a day, at 149 pounds. And here at the end, not a single pound gained! I’d call that...
It’s a Biga Deal! Baking with Fermented Dough
Artisan breads are in. One of the top food trends for this year is rustic breads, like Ciabatta. If you’re going to...
Hydration: Why You Need to Get it Right
Hydration is a part of the mixing process that you MUST get right. No matter what you’re mixing—doughs, batters, or...
Pitching a Loaf Podcast S1E11 Cleaning Up Your Label and Baking Organically
There’s no question about it: consumers want a cleaner and simpler label. Although many chemicals have GRAS (Generally...
Why are there Different Amounts of Gluten in Flour?
All flours have the same amounts of gluten, right? Wrong. The level of gluten varies greatly between different types...
HOT TOPIC
What’s the most talked about trends in our community? Meet Mark Floerke, our BAKED In Science Podcast host, and baking Guru. In this segment, he talks about what’s hot in our Baking Industry Professional’s Forum.