Catch the QuickBITES Sessions at IBIE 2025 | IBIE 2025 | BAKERpedia
One of the hidden gems of IBIE 2025? The QuickBITES Sessions. These are punchy, 20-minute presentations designed for busy pros.| BAKERpedia
One of the hidden gems of IBIE 2025? The QuickBITES Sessions. These are punchy, 20-minute presentations designed for busy pros.| BAKERpedia
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As well as being a functional ingredient and adding sweetness to baked goods, sugar plays a very important role in the formation of flavor. Fat and sugar reduction or removal creates challenges for flavor, texture and structure.| BAKERpedia
Caramelization is the oxidation of sugar that creates intense flavors and non-enzymatic browning. It is primarily utilized in the food.| BAKERpedia
Sugars are nutritive carbohydrates used by the baking industry to add sweetness, flavor, fermentable solids, and other key functions.| BAKERpedia
Inulin is a water-soluble dietary fiber, approved by the FDA. A variety of cereal-based products, such as baked goods, breakfast cereals and energy bars are made with this functional ingredient.| BAKERpedia
Erythritol is a low-calorie keto sweetener commonly used to sweeten beverages, yogurts, custards, and baked goods.| BAKERpedia
Allulose is a novel reduced-calorie sweetener for the food and beverage industry. It is a ketohexose monosaccharide. It is about 70% as sweet as sucrose, but provides only 10% as many calories as sucrose.| BAKERpedia
The post Formulating for the Vegan Baking Boom appeared first on BAKERpedia.| BAKERpedia
Sugar is not just a sweetener for bakers. It’s a fundamental building block of baking! Sugar contributes to texture, moisture, browning, and shelf life. However, the market increasingly demands reduced sweetness. Learn more!| BAKERpedia
Lactic acid is one of the most widely distributed acids in nature. It is the natural sourdough bread acid and is found in a variety of foods including pickles, beer, buttermilk and cheese.| BAKERpedia
Oven heat flux is one of five critical parameters in baking operations. It is defined as the amount of energy transferred per unit area per unit time from or to the product surface.| BAKERpedia
An index of food safety topics, practices and guidelines for bakeries and food producers.| BAKERpedia
A very important (and hopefully obvious) point for food production: food safety procedures are a top priority. A HACCP Plan is a great start.| BAKERpedia
High protein diets are popular for their potential benefits in staving off hunger and weight gain control. Because of these properties, consumers are seeking out baked goods high in protein.| BAKERpedia
The post BAKED in Science EP102: Leveraging Data for Optimal Quality Control appeared first on BAKERpedia.| BAKERpedia
The post Looking Back on IBIE 2025 appeared first on BAKERpedia.| BAKERpedia
The post The Future of Marketing: Embracing Emerging Trends in the Commercial Baking Industry appeared first on BAKERpedia.| BAKERpedia
The post The Continued Rise of Specialty Ingredients appeared first on BAKERpedia.| BAKERpedia
The post Wholesome and Delicious Natural Flavors 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
Water activity is an intrinsic food property which refers to the amount of free water that is available for chemical or biological processes| BAKERpedia
Shelf life extension involves approaches to manufacturing products which remain safe for longer times while keeping their original eating qualities. Baked products beyond their shelf life can become less desirable and unsafe.| BAKERpedia
pH is a key quality indicator in the food industry, influencing things such as shelf life and quality. It stands for “potential of hydrogen.”| BAKERpedia
Sorbic acid is the most common food preservative against molds, bacteria, and yeasts. It's favored for its organoleptic neutrality and safety| BAKERpedia
Potassium sorbate (K-sorbate) is a food preservative commonly used in the baking industry to prevent mold, yeast, and microbes. It is often used in cakes and icings, beverage syrups, margarine, pie fillings, wine and more.| BAKERpedia
Cultured wheat is a natural, clean label mold inhibitor and antimicrobial agent. It can be used in yeasted and chemically-leavened products such as breads, buns and cakes. It works by lowering dough or batter pH.| BAKERpedia
Calcium propionate is a preservative commonly used in baked goods around the world. It extends shelf life by preventing mold and ropy bread bacteria growth.| BAKERpedia
Relative humidity (RH) is a measure of the moisture in the air. The higher the RH%, the more moisture is available in the surrounding air. It is the ratio of the partial pressure of the water vapor in a mixture to the saturation pressure at the same temperature.| BAKERpedia
When you measure relative humidity (RH), you're gauging the moisture in the air. Done right, it works wonders on product consistently and quality.| BAKERpedia
Managing heat and humidity is a challenge for bakeries, especially during summer. Relative humidity, while often overlooked, plays a pivotal role in ensuring optimal baking conditions. Join us as we explore the intricacies of humidity and its impact on your baking success.| BAKERpedia
Dough dividing is the transformation/portioning of bulk or large masses of dough into countable or single pieces of dough that can be better handled and/or manipulated throughout the production line.| BAKERpedia
Staling or firming causes baked goods to lose their freshness and initial eating qualities. Depending on the product, these changes involve both crumb and crust. It is also the greatest challenge for shelf-life extension.| BAKERpedia
Mixing is one of the most critical and important operations in a bakery. The mixing stage allows “inert” dry and liquid ingredients to create a very reactive and dynamic system that can be then processed and transformed into value-added products.| BAKERpedia
Commercial vital wheat gluten is derived from the gluten protein of wheat flour, from which the starch and soluble components.| BAKERpedia
Flour is a fine powder made by grinding wheat kernels. It is the main component of foods such as bread, crackers, pasta, tortillas, cakes, cookies and pastries. Among other grains, wheat flour is unique due to its ability to form a gluten network when mixed with water.| BAKERpedia
Flatbread is a unique class of baked products characterized by its low specific volume and high crust-to-crumb ratio. Examples are Pita Bread, Chapati or Naan.| BAKERpedia
Thermal profiling is a baking process for optimization and control. Baking involves stages such as proofing, baking and freezing operations. This tool allows bakers to analyze the change in temperature within a product while it goes through these stages.| BAKERpedia
Blast freezing is a rapid or short time thermal preservation technology commonly used in bakery and other food applications to extend the product’s shelf life and maintain its safety, physicochemical stability and freshness.| BAKERpedia
ECD Baking Solutions is recognized worldwide for its leadership and expertise in thermal monitoring and analysis technology.| BAKERpedia
The frozen bakery market is experiencing rapid growth, valued at USD 45.8 billion in 2023 and projected to expand at 6.5% annually through 2032, fueled by rising demand for convenient, high-quality baked goods. While this presents a lucrative opportunity, success hinges on mastering the intricate science of par-baked and frozen dough.| BAKERpedia
Your hub for IBIE 2025, a place for show planning, updates, events, things to look forward to, and more from 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
The Plan for bakeries is an output document of the Hazard Analysis and Critical Control Points (HACCP) Study. It specifies the strategies to be followed to assure control of physical, chemical and biological hazards on the basis of the seven principles of HACCP when manufacturing baked goods.| 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
Why should bakers care about AI? From reducing waste in ingredient handling to predicting maintenance needs on production lines, AI is helping us make smarter decisions batch after batch. Imagine your dough divider telling you when it's about to need a tune-up or your inventory system automatically adjusting orders based on historical data and upcoming seasonal trends.| BAKERpedia
There's not better place than IBIE to get the full picture (or, should I say, the full round) of where flatbread processing is headed. Baker Mark Floerke will be on the lookout for all things tortilla and flatbread processing.| 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
Molds are multicellular fungi which are morphologically more complex than bacteria or yeast (single-celled fungi). In foods, they are one of the main causes of food spoilage and foodborne diseases.| BAKERpedia
Driving growth, efficiency, and staying one step ahead of the curve are key ingredients for bakers looking to succeed in the modern baking industry. While there’s plenty to see (and sample), the one spot Bob Schnyder always make a beeline for is the Innovation Showcase.| BAKERpedia
Are you hungry for innovation, ingredients, and all the best of baking? Then, you have to come down to Las Vegas for IBIE 2025.| BAKERpedia
KPM Analytics is a global leader in scientific instrumentation, focused primarily on analyzing critical quality parameters for food producers.| BAKERpedia
Product loss is inevitable, but avoiding it in a high-output food production facility should be an essential goal and a critical sustainability factor.| BAKERpedia
Quality Assurance (QA) is a set of activities used by food companies to ensure that the process by which products are developed and produced meets a set of standards and specifications. The goal of QA is to prevent defects with a focus on the process used to make the product.| 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
Ethoxylated mono and diglycerides are non-ionic emulsifiers used in the baking industry to improve the volume of bread and enhance aeration in cake batters.| BAKERpedia
DATEM is an emulsifier used in bread making to strengthen the dough during processing. It helps improve texture and increase volume.| BAKERpedia
Water absorption is the amount of water taken up by flour to achieve the desired consistency and create a quality end-product. It is the optimal amount of water you can add to a dough before it becomes too sticky to process. Water absorption is usually defined by flour weight.| BAKERpedia
Sourdough is a method of breadmaking that requires special fermentation by bacteria and wild yeast to provide a sour, or acidic taste in bread.| BAKERpedia
In baking, fermentation happens when yeast and bacteria convert sugars mainly into carbon dioxide. This is what casues the dough to rise.| BAKERpedia
An enzyme is a protein catalyst that facilitates chemical changes in biological systems. In bakery systems, they can act as dough conditioners, fermentation enhancers and anti-staling agents. They can eliminate undesirable additives for clean label baking.| BAKERpedia
Emulsifiers are surface-active agents that stabilize immiscible dispersions like water and oil. Various emulsifiers are used in food and bakery formulas such as lecithin, mono- and di-glycerides, DATEM, SSL and CSL.| BAKERpedia
A clean label in baking is the ability to make a product without chemicals or with a simple ingredient label. The aspects of a clean label are a short ingredient list, with minimally processed, easy to understand ingredients with no chemicals, artificial preservatives, color agents or flavor agents.| BAKERpedia
Hygienic design of bakery equipment is the set of conditions and requirements machinery and equipment should comply to contamination of the baked goods.| BAKERpedia
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Chia flour is a gluten-free fine powder made from ground chia seeds. It is highly nutritious and used to replace wheat flour and eggs.| BAKERpedia
Benexia offers a number of applications to improve the nutritional composition in bakery products. High in healthy natural fiber and protein.| BAKERpedia
