The post Innovative Leavening Solutions That Rise to the Challenge – Visit Us at IBIE 2025 appeared first on BAKERpedia.| BAKERpedia
The post Bringing health closer to the media’s heart with barley beta-glucans appeared first on BAKERpedia.| BAKERpedia
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.| BAKERpedia
The post Food Recalls: Safeguard Consumers and Your Brand appeared first on BAKERpedia.| BAKERpedia
Dr. Lin is counting down the days to this year’s Baking Expo! With all of the attention on AI, tech, and suitability, the spotlight will be on smart bakery equipment and systems that slash waste while keeping operations running smoother than a perfectly laminated croissant.| BAKERpedia
Dough is the foundation of everything bakers create, from crusty artisan loaves to tender brioche to perfectly structured sandwich bread. However, achieving consistent dough quality requires precision. That’s where the Mixolab 300 comes in! Learn more!| BAKERpedia
Fresh bread is an important dietary staple for most consumers. During storage, the shelf life and freshness of bread degrades. Bakers have historically used synthetic propionic acid as an ingredient to control mold in bread. Today, there are better solutions.| BAKERpedia
Baked goods must rise to the same rigorous safety standards, especially when scaling production. Learn how bakers can ensure their HACCP plans don’t flop.| BAKERpedia
These days, keeping your cakes relevant and irresistible isn’t just about having a sweet tooth. It means keeping a sharp eye on emerging trends, ingredient quality, and production techniques that deliver consistency at scale.| BAKERpedia
Sodium Stearoyl Lactylate (SSL) is an emulsifier used in bread making to strengthen the dough during processing and to keep the crumb soft during storage.| BAKERpedia
In today’s dynamic baking industry, staying competitive and innovative is key. The role of technical resources in ingredient optimization and cost-effective strategies cannot be overstated.| BAKERpedia