The Protein-Packed Bakery Trend | IBIE 2025 | BAKERpedia
Protein in baking has quickly become a core offering as part of a broader movement toward functional foods. Read this blog to find out more!| BAKERpedia
The post BAKED in Science EP102: Leveraging Data for Optimal Quality Control appeared first on BAKERpedia.| BAKERpedia
The post The Continued Rise of Specialty Ingredients appeared first on BAKERpedia.| BAKERpedia
The post Fiber Enrichment That Doesn’t Sacrifice Softness appeared first on BAKERpedia.| BAKERpedia
The post The Latest Clean Label Solutions appeared first on BAKERpedia.| BAKERpedia
Protein in baking has quickly become a core offering as part of a broader movement toward functional foods. Read this blog to find out more!| BAKERpedia
Orafti® β-Fit is rich in beta-glucans, which are soluble viscous fibres that thicken consumed food, delaying its passage through the digestive system. This gel with a net-like structure creates a physical barrier, for example for glucose absorption, offering health benefits. Learn more!| 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
