The baking industry is always evolving to meet consumer demands. This changing landscape may help drive innovation but can also pose challenges when it comes to maintaining quality and consistency. That’s why it’s important to keep tabs on the latest bakery trends (https://bakerpedia.com/trends-in-cake-mixes-bases-and-concentrates/), equipment, and ingredient solutions. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Lin Carson to discuss bakery highlights from 2023 and predict what’s in store for the bakery industry in 2024. What Bakery Trends Will Continue into 2024? While discussing top bakery trends, some topics covered include: Sugar reduction (https://bakerpedia.com/sugar-reduction-in-baked-goods/) Flour quality (https://bakerpedia.com/processes/flour-quality/) analysis tools Staff shortages in the baking industry High fiber (https://bakerpedia.com/ingredients/high-fiber/) baking Keto baking (https://bakerpedia.com/processes/keto-baking/) Sustainability in baking Artisan bakery products Shelf life extension High protein (https://bakerpedia.com/ingredients/high-protein-baking/) baking

Last year, BAKERpedia was on the show floor at iba 2023 (https://bakerpedia.com/iba/)! As the world’s leading trade fair for bakery, confectionery, and snacks, it is one of the best places to see the latest industry trends and innovations. Mark Floerke was there to report on bakery trends, equipment, and ingredient solutions, and share them back to our commercial baking community. In this episode of BAKED in Science, host Mark Floerke is joined by three baking industry professionals to explore equipment, ingredient, and ventilation solutions at iba 2023. Julio Aviles is the CEO and founder of A&A Baking Solutions Corp (https://bakerpedia.com/aa-baking/). He is specialized in Business & Marketing and has been a baker since he was 7 years old. Over the years, he has worked as a technical advisor and Bakery R&D Director. Julio is a Baker-to-Baker evangelist in the Americas. Remi Reguero is ​​the Technical Director at Benexia (https://bakerpedia.com/benexia/). He has 20 years of experience in R&D in the Food Industry, with half of it being at Benexia, designing chia ingredients and developing applications, implementing those worldwide. His technical and commercial experience alongside his passion for chia (https://bakerpedia.com/ingredients/chia-flour/) make him a technical “Chia guru.” Martina Austin is the Brand & Marketing Manager at A.M.G. Reichenbach (https://amgreichenbach.com/en/). A.M.G. Reichenbach combines the innovative power of science, engineering, and craft, which enables a hygienically safe atmosphere for the production of baked goods at a constant high level. Bakery solutions for every baking operation As these three baking industry professionals discuss their expertise, some topics covered include: Maximizing capital with the right bakery equipment Ingredient solutions for adding nutrition to baked goods Balancing soluble and insoluble fiber bakery applications Ventilation systems and proofers in bakeries This podcast is brought to you by: AB Mauri North America Featuring premium bakery ingredient solutions backed by both leading technology and technical support, AB Mauri North America is proud to help industrial and artisan bakers be successful and reminds you that WHO’S BEHIND YOU MATTERS. To learn more, please visit abmna.com.

This autumn BAKERpedia attended iba 2023 (https://bakerpedia.com/iba/) in Munich! iba is the world’s leading trade fair for bakery, confectionery, and snacks where the latest trends and innovations in the industry are presented. Usually, this trade show takes place every three years, however, due to the pandemic, it was postponed. From October 22 – 26, 2023 iba will open its doors once again and Mark Floerke was there to report on bakery trends, equipment, ingredient solutions, and much more directly from the show floor. In this episode of BAKED in Science, host Mark Floerke is joined by Matthijs Sillevis Smitt from S&S Baking Solutions about their solution for baking with steam. Steam Baking Technology In Asia, buns and other bread products have been cooked with steam for centuries; however, in the baking world, steam injection (https://bakerpedia.com/processes/proofer-design/) technology has yet to be widely applied to many applications. Mark and Mattijis discuss steam technology and efficiently applying it to product formats in the baking industry. Some topics they cover include: Steam tunnel & pan technology How steam baking can save time and money Minimizing bake loss Cake and dough steam applications This podcast is brought to you by: Lesaffre This podcast episode is brought to you by Lesaffre. You may know Lesaffre for their world-class baking yeast and 170-year heritage, but you may not be familiar with their elite technical team and the other innovative ingredients we’ve developed. In addition to their fresh, dry, and deactivated yeasts, Lesaffre offers a range of innovative and high-quality baking ingredients for any application or process, from buns and rolls to pastries, bagels, pretzels, tortillas, and more. To learn more, visit www.lesaffrebaking.com Ingredion This episode is brought to you by Ingredion. Ingredion turns plant materials into value-added ingredients in over 100 countries – making life better for brands, consumers and the planet. As demand for healthier and sustainable snack products grows, Ingredion has the portfolio, people and proprietary insights to help your brand create consumer-preferred, market-winning products. To learn more, visit www.ingredion.com

Shelf life extension is a significant concern for bakers, and with the rise of the clean label bakery trend, many are searching for more natural methods. Introducing UV sanitizing (https://bakerpedia.com/food-safety/uv-sanitizing/), which can be used to kill bacteria, molds, yeasts, and viruses on bakery products and is as natural as sunlight. Ultraviolet rays encompass the invisible spectrum of non-ionizing electromagnetic radiation with a wavelength of 100–400 nanometers (nm). UV sanitizing referred to as UV-C rays covers the wavelength range from 100–280 nm. In this episode of BAKED in Science, host Mark Floerke is joined by Cajus Dinies, General Manager of Dinies Technologies, as well as Ken Sturgess and Nick Sturgess, Business Development Managers at Dinies North America to dive into the science behind UV sanitizing, how it can extend shelf life (https://bakerpedia.com/processes/shelf-life-extension/), and applications for it in the baking industry. UV Sanitizing & Improving Shelf Life Some topics they cover include: How UV sanitizing fits into the food industry The use of UV-C rays as a kill-step Surface disinfection of bread products UV Tunnels and commercial equipment solutions Potential applications for UV-C disinfection This podcast is brought to you by: Dinies North America This podcast episode is brought to you by Dinies North America - a pioneer in food safety. Our UVC equipment facilitates a 100% chemical-free process with zero by-products to extend your product’s shelf life. Perfect for organic and gluten-free breadstuff. It’s a completely natural solution, learn more at www.dinies.com/en.

There’s nothing more frustrating than baked goods getting stuck in their pans, which is why release agents are so valuable for commercial bakers. In the baking industry, release agents (https://bakerpedia.com/processes/release-agent/) are used to help remove baked goods from baking pans, molds, tins, trays, conveyor belts, or packaging. With the industrialization of baked goods production also came the need for automation and systems to help release the product and speed up production, which requires an understanding of baking, engineering, and equipment maintenance. In this episode of BAKED in Science, host Mark Floerke is joined by Adam Oberheu, Equipment & Engineering Manager at Vantage Food. Optimizing the Bakeout Phase with Release Agents Nowadays, a wide variety of release agents are used in the baking industry depending on the application, type of product, formulation, production process, and desired shelf life of the product. Mark and Adam discuss how release agents can be specifically formulated for applications and equipment to maximize efficiency, help prevent product loss, and save bakers money. Some topics they cover include: Common issues with bread pan oilers Best practices for selecting release agents Advances in release agent automation How release agents improve sustainability The importance of maintenance and technical support This podcast is brought to you by: Vantage Food This podcast episode is brought to you by Vantage Food - your ultimate baking partner. From release agents to specialty ingredients, they cater to your every baking need. Enjoy cleaner label solutions like allergen-free, non-GMO, organic, as well as Kosher, and Halal options. Discover more at info.food@vantagegrp.com or visit www.vantagegrp.com. Elevate your baking experience with Vantage Food today! Brabender This episode is brought to you by Brabender. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. To learn more, visit www.brabender.com Malt Products This podcast is made possible by Malt Products, a family business that manufactures and distributes a full line of natural, nutritious grain extracts and sweeteners. They source their extracts from whole grains and offer a full range of other sweeteners, available with non-GMO and organic certification. Learn more at www.maltproducts.com

Shelf life extension is a complex issue that doesn’t have a simple solution, however, enzymes (https://bakerpedia.com/ingredients/enzyme/) can be a useful tool on the journey towards keeping baked goods fresher longer. In bakery systems, enzymes can be utilized as dough conditioners, fermentation enhancers, and anti-staling agents. The latter is particularly interesting for bakers interested in extending the shelf life of their baked goods. In this episode of BAKED in Science, host Mark Floerke is joined by Dipak Roda, Vice President of Market & Business Development at Enzyme Innovation, Inc. (https://www.enzymeinnovation.com/baking-milling/) A chemical engineer with a Master’s Degree in Bioprocess Technology, Dipak has over 27 years of experience in enzymes and probiotics, ranging from product and application development to sales and marketing. Using enzymes for prolonged freshness As bakery processing technologies and ingredient innovations advance, shelf-life extension has become more attainable. Mark and Dipak talk about how enzymes can be used to delay staling as well as maintain the moistness and softness of baked goods, while also allowing bakers to remove undesirable additives and formulate clean label baked goods. Also, how some enzymes are able to indirectly prevent mold, another huge concern for commercial bakers these days. Some topics they cover include: How enzymes play into shelf life extension Measure staling and maintaining moisture The interplay between starch retrogradation and softness Dosing enzymes for your application Adding probiotics to baked goods

Getting your product to market has many steps, and a crucial one is developing a compliant nutrition facts label. Food labeling (https://bakerpedia.com/food-safety/food-labeling/) needs to be easily understood by consumers and must comply with federal regulations. Proper food labeling is vital to a product’s success, as products that do not comply or are in violation of the regulations may be subject to recall. In this episode of BAKED in Science, host Mark Floerke is joined by three nutrition, food regulation, and allergen labeling experts to explore the nuances of the nutrition facts label. Lauren Swann is a Registered Dietitian with a Master of Science in Nutrition Communications and a Licensed Dietitian Nutritionist in the state of Pennsylvania. With over 40 years of experience, she has worked for companies such as Concept Nutrition, Inc., (https://foodfactswork.com)Kraft Foods Group, and Vlasic Foods & The Pinnacle Food Corporation. Kamran Khan is a food regulation compliance professional with a Master of Science in Chemistry. After 10 years of experience in analytic testing in a food laboratory, he got his start in food regulation when India rolled out stricter food safety and standard regulations. Sam Godefroy is a professor of Food Risk Analysis and Regulatory Policies in the Department of Food Science at Laval University. He is also a founding member of the Global Food Regulatory Science Society. (https://gforss.org) Focusing on food labeling As these three food experts discuss the current landscape of labeling and health claims, some topics covered include: - Considerations for nutrition facts labeling - Nutrient content claims as defined by the FDA - Health claims and regulations for food exports - Regulations surrounding allergen labeling - Allergen management practices

Success in today’s baking industry calls for more than just making bread or cake. It requires a broad range of knowledge in fields like food science, engineering, R&D, and packaging—to name a few. Cross-training in these areas to expand skills allows bakers to take advantage of new opportunities and trends in the market. So what should you focus on in today’s world of food? To help share the big picture of the baking industry, two seasoned experts and Certified Master Bakers join host Mark Floerke in this episode. Richard Charpentier has over 35 years of extensive bakery experience in snacks and breads. Classically trained as a French baker and Certified Master Baker, he has gone on to include bakery science, grain milling and food history in his repertoire. Richard spent years working in the industry for retail bakeries and large CPG Brands, leading Research and Development teams. He is currently the CEO of Baking Innovation, finding practical uses for emerging innovations and technologies. Peter Jacobs is a highly skilled RBA Certified Master Baker with over 40 years of baking experience. His passion for baking began in Europe in the ‘80s and has grown to include expertise in bread, bun, cake, and pastry production efficiencies. Peter uses his experience in the bakery and food production industry at his company, The Bakers Workshop, to consult clients in product development, production-line application, economic production efficiencies, formula development, and mentoring recruits. The three bakers sit down to talk over the state of the industry, hitting on topics such as: - Their start in the business and the changes they’ve seen over the years - Education and certification paths vs. in-the-bakery experience - Passing on knowledge and mentoring the next generation of bakers - Trends in the bakery industry Join the conversation! Check out our Baking Industry Professional Facebook group to chat with a community of bakers and experts. Brought to you by: AB Mauri North America Featuring premium bakery ingredient solutions backed by both leading technology and technical support, AB Mauri North America is proud to help industrial and artisan bakers be successful and reminds you that WHO’S BEHIND YOU MATTERS. To learn more, please visit https://abmna.com/. J&K Ingredients Their Clean Label mold inhibitor, SOR-Mate, will keep your cakes and other sweet goods mold-free without the need for artificial preservatives! To learn more, go to https://www.jkingredients.com/ today! Grain Millers Grain Millers is a trusted ingredient partner specializing in organic and conventional whole grain ingredients that boost nutrition and taste. Our products and partnerships allow us to provide simple, clean food that helps people live healthier lives. Find out how at https://www.grainmillers.com/.

Each year the baking industry gathers to learn, network, connect and explore at BakingTECH, a show hosted by the American Society of Baking (ASB). This year was marked by the introduction of new leadership, discussions on hot topics like AI, and making space for a new generation of bakers. In this special episode recorded live from the show, Dr. Lin of BAKERpedia sits down with Kristen Spriggs, the new Executive Director of ASB. Kristen has over 20 years of experience in membership-based organizations and is known for creating and supporting communities. Although new to the baking industry, she has already started building relationships with industry partners, feeling a strong bond between professionals in this field. With a passion for innovation and a collaborative approach, she looks forward to working with other trade organizations and service partners to advance the industry’s success. Lin and Kristen cover a lot of ground in this episode, including glimpses at what is in store for the future of ASB and things we should consider to modernize our approach to baking to utilize technology. Some topics covered include: - Trends in the industry - BakingTECH highlights - Implementation of AI in baking - The possibility of a lights-out bakery - Supporting the next generation of bakers Join us next year at the 100th ASB BakingTECH show in Chicago, February 27th to 29th, 2024. Learn more at https://asbe.org/ THIS PODCAST IS BROUGHT TO YOU BY: J&K Ingredients Their clean label mold inhibitor, SOR-Mate, will keep your cakes and other sweet goods mold-free without the need for artificial preservatives! To learn more, go to http://www.jkingredients.com today! KPM Analytics KPM Analytics is working alongside industrial bakers for quality assurance and process control at every stage of their production to improve efficiency, ensure quality and protect their brand. Their comprehensive range of analyzers provides critical quality measurements of incoming ingredients, analysis of products during the baking process, and inspection of final product quality for consistency. To learn more, go to http://www.kpmanalytics.com Grain Millers They’re a trusted ingredient partner specializing in organic and conventional whole grain ingredients that boost nutrition and taste. Their products and partnerships allow us to provide simple, clean food that helps people live healthier lives. Find out how at https://www.grainmillers.com/.

Being a skilled baker is a continuous process of refining your craft. It starts by mastering new techniques, comprehending the science behind it, or learning the skills to keep up with emerging trends. That’s why the team at BAKERpedia shares information: to empower, inspire change and improve food manufacturing processes. So how did we become the digital epicenter for baking? From a 200-page resource to a comprehensive database of over 980 pages, along with multiple forms of media like videos, podcasts, and seminars, BAKERpedia has come a long way. Here to share the journey and what’s next is BAKERpedia Founder and CEO Dr. Lin Carson. Along with host Mark Floerke, she’s joined by Bob Schnyder, VP of Growth. The group shares about their efforts to create a central hub for all things baking, plus what’s in the works for 2023 to give you access to more resources and knowledge! Want to learn more about how to get involved with BAKERpedia as a supplier and sponsor? Email bob.schnyder@bakerpedia.com! This episode covers: - What’s new and what’s coming up - Ways to learn and grow with BAKERpedia - A peak behind-the-scenes - Keto Pocket Guides: https://bakerpedia.learnupon.com/store/3101091-baking-keto-pocket-guide - New programs launching - Our community of food and baking professionals: https://www.facebook.com/groups/bakingindustryprofessionals/ Stay updated with the latest trends and techniques in the world of baking! Join our mailing list to see new content and ways to get involved: https://bakerpedia.com/sign-up-for-the-bakerpedia-newsletter/

As food science and technology continue to advance, so do opportunities to elevate nutrition and quality of life for communities. One impactful example of this is indigenizing food science, the process of integrating traditional food knowledge and nutrition into modern food systems, helping preserve cultural heritage and promote economic development. When put into practice, this can help indigenous farmers limit food waste by incorporating technology to preserve or process raw materials. That’s just the type of project a team from Montana State University, led by Dr. Wan-Yuan Kuo and graduate researchers Edwin Allan and Chidimma Ifeh, launched in partnership with farmers in Senegal, West Africa. The goal: to turn underutilized natural resources into a nutritious baked good that farmers could produce and sell, helping improve the local economy and environment. In this BAKED in Science episode, host Mark Floerke talks with this team and Aliou Ndiaye, who played an influential role in convincing farmers to change their practices and work on value-added products instead of just selling raw materials and facing 40% losses. The group goes over: - Indigenizing food science - The need for food technology and science - Natural resources in Senegal and their potential - Food waste and solutions - Formulation challenges for this project - Creating a community in the process Learn more about the project: https://www.montana.edu/foodprodevlab/ Brought to you by: Did you know that you can use KPM Vision Inspection Technology to improve product quality and consistency at full line speed? Virtually any food product can be measured using 2D/3D/color imaging technology, either directly during the production process or using a Benchtop Inspection System for at-line quality checks. To learn more, go to https://www.kpmanalytics.com/ Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at https://www.grainmillers.com/!

Creativity has always been a fundamental part of food. The industry is constantly looking for ways to build something groundbreaking and eye-catching from simple ingredients. What’s interesting is when new technology comes into the mix. Say for instance, 3D printing customized strawberries filled with chocolate ganache. In this BAKED in Science episode, Mark Floerke sits down with Meagan Bozeman, Co-Founder at CURRANT™ 3D and Sugar Lab. With a degree in mechanical engineering and 2 decades in the 2D printing industry, Meagan began focusing on 3D printing technology and how to take it into new spaces. She connected with Kyle von Hasseln, who during graduate school for architecture, had started using sugar instead of plastic to 3D print more affordable building models. This innovation led to 3D-printed cake toppers, an acquisition of Sugar Lab, and Meghan developing CURRANT™, the printer their company is now based around. Now a few years and many R&D hours later, food possibilities abound. Meagan shares all the creative ways that 3D printing can fit into the baking and food industry. Meagan and Mark discuss: - The background and future of SugarLabs and 3D food printing - Storytelling through food - Healthy and non-sweet food printing - Most interesting projects - Biggest challenges facing 3D food printing - Using technology to save time and money Check out Sugar Lab here: https://sugarlab3d.com/ This podcast is brought to you by J&K Ingredients. Their clean label mold inhibitor, SOR-Mate, will keep your cakes and other sweet goods mold-free without the need for artificial preservatives! To learn more, go to https://www.jkingredients.com/ today!

Developing products for the healthy food market has become so much more than adjusting fat or sugar levels. The rising demand for high protein, high fiber, plant-based, egg-free, or gluten-free baked goods is causing bakers to rethink whole formulas and find new functional, nutritional ingredients. A Master Baker and innovative developer, Chadwick White is no stranger to this space. Initially an artisan bread baker and pastry chef, he began developing gluten-free products at the very start of the trend. In 2008, Chadwick partnered with Udi and Etail Baron to develop Udi’s Healthy Foods and successfully built Udi’s Gluten-Free. Going on to help brands improve their gluten-free products, his latest venture is Nepra Foods—a transformative company founded in allergen-free and plant-based food and ingredient solutions. Learn more about plant-based protein: https://bakerpedia.com/ingredients/plant-based-protein/ In this episode, BAKED in Science host Mark Floerke chats with Chadwick about how to improve functionality and nutrition for a number of health-related trends. One versatile ingredient that fits into many niches is hemp. At Nerpa Foods, they’ve found uses for it in gluten-free, egg-free, keto and more! Mark and Chadwick go over: - Trends in developing new products - Keeping nutritional values high - Egg functionality in gluten-free products - Hemp flour, oil and blends - Quality control for gluten-free products (https://bakerpedia.learnupon.com/store/2642897-gluten-free-flour-quality-analysis-bakerview) - Developing high protein and keto baked goods This podcast is brought to you by Enzyme Innovation. PlantSEB Protein™ is Enzyme Innovation's neutral-tasting, odorless, vegan protein. Derived from mung beans, it boasts a robust amino acid profile for fortification of your baked goods. To learn more, call (909) 203-4620, or visit https://www.enzymeinnovation.com/baking-milling/

The baking industry gathered from around the world at IBIE 2022 to talk shop and explore the latest trends and innovations. Since this baking expo only happens every three years, there’s always plenty to catch up on and discover. While we can’t capture everything we saw in just one podcast (check out our IBIE hub for that: https://bakerpedia.com/ibie/), BAKED in Science host Mark Floerke shares a few favorite highlights and interviews he recorded live from the show floor. IBIE Trends Roundtable First up, Mark is joined by Dr. Lin of BAKERpedia, Arnaud Dubat of KPM Analytics and Dr. Sophia Pai of Tate & Lyle. The group of seasoned professionals discuss what’s been catching their eye at the show and the industry overall. Topics include sugar replacement, quality control and tracking data for success, dealing with ingredient shortages or replacements, and vegan grilled cheese sandwiches. Did you know that you can use KPM Vision Inspection Technology to improve product quality and consistency at full line speed? Virtually any food product can be measured using 2D/3D/color imaging technology, either directly during the production process or using a Benchtop Inspection System for at-line quality checks. To learn more, go to https://www.kpmanalytics.com/. Baking with Organic Oats As healthy, functional and clean label ingredients continue to be in high demand, Mark shares an interview with Pat Shannon, Business Development at Grain Millers. The two talk about how oat and grain-based solutions offer bakers a variety of applications and options when formulating for top trends. Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at https://www.grainmillers.com/!

A sixth-generation master baker, competitor and jury member for international baking competitions, business owner, consultant, professor, and most recently, author—Jimmy Griffin has just about done it all in his baking career. He got his start working from a young age in his 125-year-old family bakery set in Dublin, Ireland. Now, he’s finding ways to pass his knowledge and craft down to younger generations of bakers. BAKED in Science host Mark Floerke invites Jimmy to share his story in this episode. Starting back in Ireland during the late 1700s with his journeyman ancestor, and the start of the family bakery in the late 1800s, Jimmy shares what life as a baker looked like back then and the memories that have been passed down over the decades. His own career officially started at 17, as he studied baking at a university and helped run the family business, eventually starting his own cake shop on the side. From there, Jimmy would go on to win a silver medal in the Coupe du Monde Chocolatine and was a frequent international jury member of the Coupe Du Monde (Bakery World Cup). In 2016 he was president of the jury. The Art of Lamination Later in his career, Jimmy went back to school to get a Master’s degree in New Product Development and Culinary Innovation so he could continue instructing honors degree bakery students. He devoted that time to immersing himself in the art and science of lamination. Those notes would eventually become his first self-published, widely popular book. The Art of Lamination is the ultimate instruction and reference book for croissant (https://bakerpedia.com/processes/croissant/) and other laminated pastry (https://bakerpedia.com/processes/dough-lamination/). It covers all the processes and skills from start to finish, helping the reader firmly grasp the concept and troubleshoot issues. You can find Jimmy’s book on Amazon. Through this conversation, Jimmy and Mark cover: - Growing up in a bakery - International baking competitions - Writing a book - The most commonly asked croissant question - Adding layers to croissant dough - Sourdough croissants What are your top croissant or baking questions? Ask our experts in the Baking Industry Professionals Facebook group! https://www.facebook.com/groups/bakingindustryprofessionals

There’s no shortage of new ideas and markets popping up in the food and baking industry. The question is, which ones will still be thriving in the years to come? To give a fresh and informed perspective on the industry, your BAKED in Science host Mark Floerke brings on guest Jerry Smiley. No stranger to the food industry, Jerry’s career includes brands such as Quaker Oats, Heinz, Sara Lee and Technomic. In 2000, he founded Strategic Growth Partners, Inc., a management-consulting firm dedicated to the food industry. His consultancy work has allowed him to partner with food service, commercial, and in-store bakeries, as well as leading ingredient and finished goods companies around the world. In this conversation, Jerry and Mark start off talking about sustainability and how to be in the innovative mindset for the baking and food industry. They also discuss what’s an emerging trend or just a passing fad when it comes to: - Food as medicine - Fiber (https://bakerpedia.com/ingredients/fiber/) - Keto (https://bakerpedia.com/processes/keto-baking/) - Clean label (https://bakerpedia.com/processes/clean-label/) - Different sugar reduction solutions (https://bakerpedia.com/sugar-reduction-in-baked-goods/) Want to stay up on the latest trends in food? Join our Baking Industry Professionals Facebook group to ask questions, get updates, and discuss with industry experts! https://www.facebook.com/groups/bakingindustryprofessionals Listen to part 1 of the conversation here: https://soundcloud.com/user-573042609/ep63-baking-industry-update-and-top-trends

Bakers have a special knack of seeing opportunities instead of risks. It’s a gift that allows food to make an impact on the world, even if it just starts by helping one person. In this episode, your BAKED in Science host Mark Floerke interviews 81-year-old Marda Stoliar about her adventures baking around the world. Originally with a career in shoe design, her work took her to Europe. While there, she fell in love with an Italian hard roll and was determined to learn how to bake it herself. So, over the next few years she worked in the fashion world during the day, and then got two hours of sleep before working in a bakery all night. This kicked off a life journey of baking that wound through France, owning a bakery in Oregon, teaching baking classes in Asia, and operating the International School of Baking over the last 30 years. Still teaching, Marda helps bakers from around the world, helping them design and launch their own bakeries. Marda shares some of her favorite experiences, like: - Mastering delicate french pastry - Running a bakery during a recession in the 1980s - Her friendship with Julia Childs - Teaching international students - The importance of a bakery layout for saving money - Her signature wedding cake recipe and a $5,000 fruit cake What’s next for Marda? She is currently the focus of a documentary of how she has helped over 300 people refocus their lives through teaching the art of baking. Many have gone on to open their own bakeries all over the world. In changing their lives, these novice bakers have also given their families and their communities a new direction too. Check out the documentary kickstarter here: https://www.kickstarter.com/projects/mardasgift/mardas-gift-film-changing-peoples-lives-through-baking

Rich, complex flavors can truly set a baked good above the rest. And while familiar, traditional flavors can make customers fall in love with your brand, out-of-the-box profiles can take it to a whole new level! The possibilities are practically endless when it comes to flavors in baking.Typically, they are added to food to boost the aroma, taste and sensate components that make a food more desirable—from a burst of fruit flavor to a kick of spice. Learn more about flavors in baking: https://bakerpedia.com/ingredients/flavors/ So what’s new in the world of flavors? In this episode of BAKED in Science, your host Mark Floerke is joined by Jeff Stopa, Research Chef & Taste Designer at ZoomEssence—a supplier of powdered flavors for food and beverages. Their patented process allows for natural flavors that bring a strong punch and long shelf life. As a Research Chef, Jeff applies his training in both culinary and food science to create food and beverage products. Currently at ZoomEssence, he is working on a line of boozy and alcoholic flavors, ranging from beers and wines to bourbon and rum. Mark and Jeff talk over some of the possibilities of baking with boozy flavors, and how to pack in flavor. Other topics discussed are: - How flavors are captured for food use - Flavor trends in the food industry - How bakers can reach their flavor goals - Shelf life for flavors This podcast is brought to you by ZoomEssence. Their encapsulated flavors are changing the paradigm of flavor delivery. Try them in anything from sweet fillings to savory breads and biscuits and taste the ZoomEssence difference.Check out www.zoomessence.com or email hello@zoomessence.com to learn more.

Here to tackle the biggest issues and top questions in the baking industry is the BAKERin team (https://bakerpedia.com/bakerin/)! As part of BAKERpedia’s influencer program, these seasoned professionals share their knowledge and keep you up to date on the latest innovations. In this roundtable discussion, the group talks through some of the frequent problems they see in their respective fields, such as: - What needs to be changed about manufacturing in the baking industry - Improving productivity and consistency for bakeries - Understanding flour quality and how to communicate more efficiently with your miller - Explaining raising cake prices and necessary ingredients to customers - The need for more accessible training in the industry - Our most frequently asked questions on social media Meet the 2022 BAKERin Team Gideon Butler-Smith Hailing from Kansas City, Gideon is a Kansas State alum with a degree in Bakery Science and Management. He now resides in Rogers, Arkansas with his wife, Kourtney, working as a baking supervisor at a manufacturing co-op where he also helps with continuous improvement projects. Connect with Gideon: https://www.linkedin.com/in/gideon-butler-smith-5327b910b/ Dr. Jayne Bock Dr. Jayne Bock works at the Wheat Marketing Center as the Technical Director. She established herself as an industry expert in flour and dough quality testing as an adjunct professor at the University of Guelph before joining C.W. Brabender Instruments as their Global Technical Leader. Jayne has published refereed publications covering topics including wheat and flour quality, dough rheology, and gluten structure-functions. She has worked extensively with wheat breeders, agronomists, producers, millers and food processors. Connect with Jayne: https://www.linkedin.com/in/jayne-bock-a040165b/ Mafo M. Adeniji Mafo M. Adeniji is the Co-Founder of Mistribite a food business in Nigeria.With over three years in the food and baking industry, she currently works to provide quality, safe and nutritious food products and offer food trainings. She is a passionate and skilled baker with expertise in the art of cake baking and decoration. She is from Nigeria and currently lives with her family in the Federal Capital Territory where she works and runs her business. Connect with Mafo: https://www.linkedin.com/in/mafo-adeniji-285074193/ Mark Floerke Mark is a baking industry veteran with over 45 years of experience. He classically trained as a pastry chef in Germany where he also picked up bread baking before returning home to Canada where he’s worked as a senior applications scientist and been a baking instructor. Nowadays, he’s retired but continues to teach and participate in a number of different baking organizations. Connect with Mark: https://www.linkedin.com/in/mrpastry/ Dr. Lin Carson Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. Connect with Lin: https://www.linkedin.com/in/lincarson/

What’s the latest trends and biggest topics in the baking industry right now? After a disruptive few years, with aftershocks still impacting businesses and consumers, there’s a lot to talk about. To give a fresh and informed perspective on the industry, your BAKED in Science host Mark Floerke brings on guest Jerry Smiley. No stranger to the food industry, Jerry’s career includes brands such as Quaker Oats, Heinz, Sara Lee and Technomic. In 2000, he founded Strategic Growth Partners, Inc., a management-consulting firm dedicated to the food industry. His consultancy work has allowed him to partner with food service, commercial, and in-store bakeries, as well as leading ingredient and finished goods companies around the world. Key Bakery Trends in 2022 Mark and Jerry discuss the top trends and updates they’ve been keeping an eye on over the last year or two. One pandemic-driven shift is an increase in mega-mergers and acquisitions, whether it’s people wanting to get out of a business, or smaller brands expanding their reach. A consumer behavior shift is also impacting this trend. Other bakery trends covered include: - Nutritionally advantaged products - GMO products and crops - Plant-based products - Sustainability - Other innovations Want to be in-the-know with other industry leaders? Join our Baking Industry Professionals Facebook group to ask questions and network: https://www.facebook.com/groups/bakingindustryprofessionals Listen to part 2 of the conversation here: https://soundcloud.com/user-573042609/ep67-baking-industry-update-and-top-trends-pt-2

As a baking professional, there’s always something you can do to further improve your craft. Whether it’s learning more techniques, understanding the science behind it, or learning new skills for popular trends, more knowledge is out there. At BAKERpedia, our goal has always been to share that knowledge with you. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Lin Carson who shares how BAKERpedia has created new online training and learning opportunities through the pandemic, and what’s in store for 2022. The BAKER Academy Last year, we launched the BAKER Academy, an online learning platform that gives easy access to videos, technical papers and live seminars. This year, we have a full line up of content based on the hottest trends and trending topics. Here are some upcoming seminars: March 10th: High Protein Baking March 24th: Hamburger Buns Production April 7th: Thermal Profiling for Cakes April 21st: Vegan Indulgent Desserts May 5th: Donut Quality May 19th: Gluten-free Flour Quality Analysis June 2nd: Product Development for Bread June 16th: Effect of Fermentation June 30th: Artisan Bread Production July 14th: Clean Label Cake August 4th: Frozen Dough Production Sept. 8th: Gluten Free Bread Oct. 6th: Egg Replacement Oct. 20th: Sugar Reduction Nov. 3rd: Gluten Free Cake Nov. 17th: Croissant Production Sign up and view past seminars on the BAKER Academy: https://bakerpedia.learnupon.com/store Want to stay up to date on new content from BAKERpedia? Sign up for the BAKERpedia newsletter! You'll be the first to hear about new blogs, courses, and upcoming sales. Plus, get weekly tips from our technical digest. Join the community here: https://t2m.io/Ex4Px4wn

Flour is at the heart of so many baked goods, so it’s no surprise that wheat is a passionate subject for many bakers and food professionals. For Claudia Carter, that passion has not only driven her career, but inspired her to share it with the next generation. In this episode of BAKED in Science, your host Mark Floerke is joined by Claudia Carter, the Executive Director of the California Wheat Commission(CWC). While studying food sciences, she developed a passion for understanding the quality of wheat and its many varieties. This led to her obtaining a Master of Science in cereal sciences. She first joined the CWC in 2014 as a lab director to take care of flour quality testing, and was promoted to director in 2016. Now, she helps educate millers and bakers on the specific benefits and unique features of California-grown wheat. Over the last few years, she has run an educational program with local elementary students. Claudia shares how the program helps teach children the way food is processed and introduces them to the possibilities of agricultural sciences. The program allows students to get hands-on experience with: - Growing, harvesting, and milling wheat - Quality testing equipment such as the alveograph and farinograph - Extruding dough and baking pasta, bread and tortillas Mark and Claudia talk all about grain, milling, and how to reach and support the next generation of food scientists. Learn more about: Wheat: https://bakerpedia.com/ingredients/wheat/ Milling: https://bakerpedia.com/processes/milling/

With all the changes to the baking industry over the last two years, how companies interacted with customers was a big one. Trade shows, face-to-face demonstrations, and lab visits were uncertainties or simply impossible. Here is how one ingredient supplier met these challenges head on. Your BAKED in Science host Mark Floerke invites Anne Hoest Stenbaek from Arla Foods Ingredients. With over 20 years of international marketing communication experience with both BtC and BtB in the food value chain, she is now Head of Marketing at the whey-based ingredient supplier (https://bakerpedia.com/ingredients/whey-protein/). As the company heeded into 2021, they found the pandemic had completely disrupted their go-to marketing strategy. Even as tentative trade shows were scheduled, Arla Foods Ingredients decided to fully embrace online solutions by directing their marketing budget to create an in-house webinar platform and broadcasting studio. Anne shares with Mark about the strategy behind this move, and how it’s paid off even as some business returns to normal. The two discuss topics such as: - Demonstrating products and labs online - Connecting with customers - Digital solutions - Producing webinars - Marketing strategies Learn more about Arla Food Ingredients’ whey and protein solutions for bakers: https://www.arlafoodsingredients.com/bakery/

If you’re not familiar with resistant starch, you should be! This power-house ingredient is a unique and interesting form of starch with many applications and benefits. It’s a type of dietary fiber that’s resistant to degradation and digestion. In baked goods, it boosts nutrition and adds functionality as well. Learn more: https://bakerpedia.com/ingredients/resistant-starch/ In this episode of BAKED in Science your host Mark Floerke gets all his resistance starch questions answered by Tanya Jeradechachai, the Vice President of Ingredient Solutions R&D at MGP Ingredients. With a background in cereal science and a solid familiarity with flour milling, baking, and pasta industries, she leads the MGP team that develops resistant starch products, among other things. Tanya and Mark dive into the function of resistant starch in baking, which has become a welcome solution to low-carb and keto baking. Thanks to its absorption capacities that are similar to wheat flour, it can replace flour and starches in traditionally high carb products such as bread, noodles, or donuts. It also provides a way to increase the fiber content without negative effects. A few topics they discuss include: - Formulating with resistant starch - Replacing flour and increasing fiber - Keto and low-carb baking - FDA requirements for dietary fiber - Process for making resistant starch - MGP’s Fibersym Resistant Wheat Starch solutions Today’s Baked in Science podcast is brought to you by MGP Ingredients, who brings scientific know-how and proven products to support your work and exceptional bakery products. Their Fibersym Resistant Wheat Starch adds fiber to baked goods and bakery mixes. Learn more about their specialty wheat proteins and starches at www.mgpingredients.com

Donuts are a classic bakery treat that seem to be a forever favorite. Ranging from simple to deliciously complex, they also are a space for innovation and creativity. And while producing fried dough may seem simple enough, donuts do come with their fair share of unique challenges. So here to circle up the truth about donuts is your BAKED in Science host Mark Floerke and Randy McArthur with Dawn Foods. Randy is a second generation baker who grew up above his father’s small bakery in St. Louis, Missouri. He took over the business in 1976, and over the next 36 years grew it to include 3 locations and a small wholesale section. Now working in the technical department of Dawn Foods, Randy shares his experiences to help customers troubleshoot and formulate new ideas. Mark and Randy discuss new innovation opportunities, like the sourdough donut mix from Dawn Foods. Sourdough is a hugely popular flavor trend at the moment, and serving it in donut form opens up exciting possibilities. A few other topics include: - Brioche donuts - Dry mix solutions - Extending oil fry life - Impact of labor and supply shortages - Ways to extend donut shelf life - Overnight production trends Keep learning about donuts! Check out our page here: https://bakerpedia.com/processes/donut/ This podcast was brought to you by Dawn Foods. As your trusted donut partner, Dawn has everything you need to create delicious donut experiences this season. Explore Dawn’s complete donut portfolio to grow your business at www.dawnfoods.com/donuts

Since 2020, the baking industry has seen its fair share of changes, shake ups, and pivots due to the pandemic. Even now as the world makes its way to a new normal, the effects of the last year and half are still impacting bakers around the world. In this BAKED in Science episode, your host Mark Floerke interviews 4 different stakeholders to see how different bakers and companies have survived and evolved from the pandemic. Keith Foreneck at Lallemand Baking Solutions With 34 years in the baking industry and several bread technology patents, Keith now works as a technical product manager with Lallemand Baking— a supplier of yeasts, enzymes, and other ingredient solutions. Keith talks about the shipping disruptions and gluten shortages faced by the industry. However, he also shares about a cost-effective gluten replacer that offers multiple solutions. Mark Tsemak at Red Square Bakery For the last 31 years, Red Square Bakery has been selling authentic Russian foods to Canada and the US. With a large retail and warehouse space, their range included fresh, frozen and packaged foods. However, when the pandemic hit and restrictions came, Mark had to change retail and production operations. Out of that change, they discovered a market for prepackaged keto baking mixes. Mark chats about their success and how they filled a need for healthy food and resources. Reimund Kurz at Baldinger Baker A pastry chef and master baker with almost 40 years experience baking, Reimund is the Director of Product Development and Innovation at Baldinger Bakery these days. The last two years have brought about changes and opportunities for the way R&D work is conducted. He shares about ingredient substitutions and shortages, as well adjusting to virtual business. Richard Bontempo at Gold Coast Ingredients A bakery consultant and flavor expert, Richard has spent many years working in the baking industry. Based on the East Coast, he talks about the challenges with supply and shipping delays in the US. Mark has some tips for staying prepared and observations on staffing issues. How has your business been evolving and surviving the last few years? Let us know in our Baking Industry Professional Facebook group: https://www.facebook.com/groups/bakingindustryprofessionals

As the demand for gluten-free baked goods has grown over the years, so has the ingredient technology to make delicious products. However, there are still plenty of challenges and opportunities for bakers and R&D teams. When removing protein in the form of gluten in baking, it is mandatory to incorporate other sources of protein to replace that functionality. Plant-based proteins, natural fibers and gums are capable of forming strong gels, binding water, emulsifying and stabilizing foams. Common sources of gluten-free protein include egg solids, dairy/whey, soy, rice and pea protein. Learn more here: https://bakerpedia.com/tips-for-gluten-free-baking/ Gluten free product development So what are helpful points for gluten free product development? In this episode of BAKED in Science, your host Mark Floerke covers this topic with Michael Childs, a long-time player in the gluten free baking world. With over 25 years in the food industry, Michael is now a Principal Development Scientist at Conagra Brands. Michael’s first taste of gluten-free baking was in the late 1990s, long before it was an established trend. He shares the product development journey as gluten-free baking progressed in quality, taste and nutrition. Moving on to best practices for gluten-free product development, Mark and Michael dive into topics such as: - Gluten-free formulation - How to approach doughs vs. sweet goods - Adding nutrition - Sourcing and testing ingredients - Gluten-free certification - Gluten free, keto and grain free trends - Finding inspiration for gluten free product development Sometimes it’s helpful to take a step back and hear stories from the customers buying the products. Check out part 1 of our gluten-free podcast: https://bakerpedia.com/baked-in-science-ep55-gluten-free-pt-1-why-it-matters/

The interest in gluten free products (https://bakerpedia.com/processes/gluten-free/) is not slowing down and has established itself as a lasting trend. Usually, when discussed in the baking industry, the conversation focuses on replacing gluten in formulas and R&D solutions. However, sometimes it’s helpful to take a step back and hear stories from the customers buying gluten-free products. At the peak of the trend in 2015, 8% of people followed the gluten-free diet and 64% of US consumers indicated they considered it to be very healthy. Motives for purchasing gluten free products can run from trying something new, to dietary restrictions, to serious health issues. In this episode, BAKED in Science host Mark Floerke is joined by Coral Bajas, who knows the importance of having quality and delicious gluten-free products available. Seven years ago, Coral’s young daughter began experiencing serious health issues, leading doctors to believe she had cancer. However, the diagnosis came back as celiac disease, an autoimmune disease triggered by eating anything with even the smallest traces of gluten. Living a Gluten-free Life As Coral started navigating the gluten free world, and was later diagnosed with celiac disease herself, she began to gather resources and knowledge. Now, she offers helpful resources and courses to the gluten free community through her website: http://glutenfreewithcoral.com/ Coral and Mark discuss the many different angles to this trend, such as: - The impact of celiac’s disease - Understanding gluten free certification - Navigating the gluten free market as a consumer - Gluten’s role in baking - Food that makes people happy Make sure to catch part two of our Gluten Free series, where Mark dives into the R&D side of product development of gluten free baked goods. Coming soon!

Take a deeper dive into chemical leavening in part two of our look into the systems help so many baked goods produce the final perfect texture and structure. Chemical leavening systems are essential to a number of baked goods. Blends, like baking powders, are typically made up of a food-grade base, a leavening acid, and an inert filler like starch. They must be blended at just the right ratio into your formula for success. In this episode your podcast host Mark Floerke explores the impact these systems have on the development of products. He is joined by Dr. Sharon Book, a bakery technologist for ICL Food Specialties. After obtaining her MS and PhD degrees focusing on cereal starch and proteins, she went on to work for Monsanto investigating how to make bread without yeast, resulting in a patent. Now with ICL, a company that manufactures a portfolio of leavening acids, her work focuses on researching chemical leavening and baked goods. Mark and Sharon’s conversation starts with phosphates and leavening acids—ingredients that often aren’t fully understood. Impacting things such as crust color or cookie spread, their reactions are far more complex than simply making cake rise. A few topics discussed include: - Rising bread without yeast - Gluten-free products - Using yeast in combination with chemical leavening - The meaning behind SAPP values - Troubleshooting and formulating - Tortillas, cakes, doughnuts and more When working with chemical leavening systems it’s important to understand just what the final volume will be and how much gas will be produced. Specific blends for specific applications can help get just the reaction you’re looking for. To learn more about ICL Food Specialties and how they can create unique phosphate solutions to formulate around texture challenges, visit https://www.iclfood.com/bakery/

Forever causing reactions in baking science, chemical leavening systems are essential to a number of baked goods. Typically made up of a food-grade base, a leavening acid, and an inert filler like starch, they must be blended at just the right ratio into your formula for success. Here to dive into the science of chemical leavening systems and how to navigate baking with them is your BAKED in Science host, Mark Foerke. Joining him are April Welsh, R&D manager, and Laurie Borden, culinary scientist, with Nutriati. Nutriati is an ingredient technology company that specializes in plant-based protein flours and products made from chickpeas, making them an ideal choice for gluten-free products. So April and Laurie spend quite a bit of time working with chemical leaveners—a key ingredient in formulas without gluten to help to trap and hold yeast. Properly balancing leavening systems and getting the desired rise out cakes, breads and cookies can be tricky. Mark, April and Laurie discuss their experiences baking, testing, troubleshooting and formulating. A few topics covered are: — Tools to check your leavening system after baking — Baking powder vs. acids and sodium bicarbonate — Other ingredients in your formula that affect leavening — Finding the right ratio — Use in dry mixes and troubleshooting “tunneling” — Uncommon chemical leaveners For more help formulating with chemical leaveners, check out our page covering usage and reaction rates for common bases and acids: https://bakerpedia.com/processes/chemical-leavening-formulation/ And keep an eye out for part two of our chemical leavening conversations!

Looking for a way to mix things up with your product lines? Add new flavors and cut costs with mixes and bases. This is a way to maximize opportunities for growth, innovation, and diversification. So what exactly are mixes and bases, and why are they so great? Well, here to tell us all about it are two industry experts who work with them quite a bit. Your BAKED in Science host Mark Floerke is first joined by Al Orr, the VP of Sales and Marketing with J&K Ingredients, a value-added ingredient company that’s been around for over a hundred years. With almost 30 years in the industry, Al brings his expertise to help customers find the right custom blend for their product. Mark and Al discuss the difference between a mix, base and concentrate: Mix: all ingredients are included, making up anywhere from 50 to 100% percent of a formula.You just need to add water or another liquid. Base: usually around 20% of a formula, it calls for the addition of ingredients like oil, shortening, yeast, flour and sweeteners, allowing for more customization. Concentrate: 3% of flour base, it’s made up of all minor and micro ingredients. The conversation explains how these premixes can help solve issues such as specialty ingredient sourcing, storage, costs and how they can be customized for a good fit. Our next guest is Tomasz Hoekstra, a Master Baker and technical sales manager at IREKS North America. This 160 year old ingredients company partners with bakeries with creative ideas and services, providing sourdoughs, malts and a number of mixes. Tomasz shares about some of the available combinations when it comes to things like aroma, flavor, taste, dough improvers, gluten free, and more. Also discussed is pandemic challenges for bakeries, staff changes, and how innovation and unique products can be a boost to bakeries these days. How could mixes make a difference in your bakery? Let us know in the BAKERforum! https://bakerpedia.com/forums/

Here to kick off a new year—and brand new era of BAKED in Science—is Mark Floerke! With 45 years of industry experience, he knows the ins and outs of baking. And now he’s here to host this podcast, sharing all his knowledge and insight with you. From working in small to large bakeries, to preparing food for royalty and popstars, Mark has had an eventful career in baking. It all started with an apprenticeship in Germany as a pastry chef. He credits his humble beginnings as the root of his practical and scientific understanding of baking. From there, he gained many experiences in various facets of the industry, from retail bakeries, cafes, restaurants, catering companies, hotels, resorts, conference centers, commercial commissaries and commercial bakeries, to corporate experience in technical service, product development and ingredient research. Over his career, Mark has mentored future industry professionals as a baking and pastry instructor for community colleges and private baking schools. He is well connected throughout the industry and enjoys sharing his knowledge and experiences. So although currently retired in beautiful Cape Breton Nova Scotia, Canada, he’s working with BAKERpedia to help freely share knowledge with baking industry professionals! As a preview of what’s to come in this year of BAKED in Science, Mark shares some of his favorite moments from past Q&A sessions in BAKER Academy seminars. A few topics covered are: - Flour quality - Dough processing - Laminated dough - TTA and fermentation - Shelf life - And more! What topics would you like to hear more about? Let us know in the comments!

Aquafaba, the waste water from cooking legumes such as chickpeas, may not sound that exciting. However, it can be utilized in innovative and sustainable ways by the food industry. It’s protein and fiber content allows it to function as an egg replacement! The research into aquafaba has been going on for a few years, but it’s now reached a point that’s ready to move onto the commercialization stage. Here to tell us all about it is Luca Serventi, a lecturer at Lincoln University in New Zealand. Luca, whose focus is food innovation and development, has spent the last four years researching the applications and functionality of aquafaba. He is now focusing on getting it from the lab to the industry, looking into large scale production. Aquafaba in baking Dr. Lin and Mark Floerke chat with Luca to learn more about how aquafaba functions in baked goods, especially with the increasingly popular vegan and plant protein trend around the world. A few questions covered are: - What in aquafaba can replace the function of eggs in baked goods? - Does the processing method impact functionality at all? - Which legume sources work best? - What products can it be used in? - What sustainability possibilities does this create for the food industry? There are lots of opportunities with aquafiber, for both legumes processors to make better use of a waste product, and for bakers to use innovative ingredients. If you’d like to learn more about aquafaba or would like to get involved with the commercialization process, get in touch with Luca: https://www.linkedin.com/in/luca-serventi-896a70b/

Have you had issues with mold developing on your product? Or maybe some of your baked products later have a small amount of water gathered? Water activity is one of the biggest reasons why breads and pastries have fast mold growth. So on today’s podcast Richard Charpentier and Dr. Lin answer your mold and shelf life questions. If you want to go in depth into improving your cake or bread shelf life, go to the BAKERview section on our BAKER academy (https://bakerpedia.com/academy/) to download the episodes on cake and bread shelf life extension techniques. They are absolutely free to our users, thanks to our amazing sponsors. Shelf life questions and answers Dr. Lin and Richard cover a few different aspects of stopping mold and extending shelf life. They answer these questions: -What is water activity and how do I measure it? -How can I stop my cakes from molding? -Can I make my no bake cookies last 90 days? -How can I extend the shelf life of my donut for more than 24 hours? -How can I keep my coconut cookie from becoming rancid? -How can I keep my icing shelf stable? -Why does my pastry with honey mold less? Does honey have anti--mold properties? -Are preservatives safe? I don’t like to use preservatives. -Does packaging help with molding? If you want to seek an alternative go to our natural preservatives page and seek solutions from there. https://bakerpedia.com/ingredients/natural-preservatives/ Low water activity can help inhibit microorganism growth. Learn more about water activity in baking. https://bakerpedia.com/processes/water-activity/ BAKERpedia is reaching 2 million page views a year! Thank you for using our website. We are thankful for all of you all and your questions.

At BAKERpedia, we hear a lot of questions from bakers. And most of the time, we find that a lot of other people are wondering the same thing. That’s why we spend time each week answering questions on social media and our BAKERforum (https://bakerpedia.com/forums/) A few questions keep coming up. So in this episode, Dr. Lin Carson brings on Richard Charpentier to answer 9 of them. Since a very young age growing up in France, Richard has had a heart for baking. From an unpaid apprenticeship at 16 in a very tiny bakery to a commercial bakery, he learned the art of bread and croissant baking. After completing a Master Baker Program along with a marketing degree he moved to the Bahamas and fell in love with the science of baking. So, he went to study R&D at Kansas State University. From there, he worked in flour mills, created baked good MRs with a 3 year shelf life for the military, and worked on Twinkies at Hostess. Now, his company Baking Innovation helps smaller bakeries with R&D consulting so they can get where they need to be, faster. Richard and Dr. Lin discuss the following questions: - Should I be using deactivated dry yeast as a natural dough relaxer? - What is water activity, and why should I pay attention to it? - What should the standard water activity be for cookies, especially chocolate chip cookies? - Will Carboxymethyl Cellulose help bind water and decrease water activity? - What would be a good machine to make 800-1,000 tortillas per hour? - What are some shelf life preservatives for gluten-free dry mixes? - Can I make a pound cake with a shelf life of 6 months? - Do high dough temperatures make products collapse? - Does DATEM work for dough that keeps breaking down? Get your own answered questions! Join the BAKERforum, or work with Richard - https://bakerpedia.com/product/consultation-team/

The vegan trend may have started off small, but it’s a force to be reckoned with these days. For bakers, it means replacing key functional ingredients. However, it’s also an opportunity for innovation and powerful solutions. So what do you need to know about it? Our first guest to weigh in is Mark Floerke, the community and forum manager with BAKERpedia. Trained as a pastry chef and confectioner in Germany, Mark is a seasoned baker who has recently retired after 25 years with ADM. He shares with Dr. Lin how he has seen the vegan trend evolve over the years and the driving factors behind it. A few topics they discuss are: - How to design a food product for the vegan trend - The key functional ingredients to replace - Innovative solutions that work well - Why egg replacement is a big deal in this story - Why the vegan trend is driving innovation and new products Speaking of innovation, our next guest is Tyler Lorenzen, CEO of PURIS. Tyler grew up helping his father pollinate peas. Now, that family company is positioned right in the middle of the booming plant based trend. PURIS sells ingredients derived from peas: starches, fibers, protein and more: https://purisfoods.com/ What’s unique about their story is their origins. Tyler shares how long before the plant protein, sustainable-food trend, his father made non-GMO seeds specially bred to grow high-yield, disease-resistant crops during the 1980s with the goal of finding a way of getting protein to the world. 20 years later, they have 400 farmers growing peas from California to Georgia and almost everywhere in between as a sustainable double crop system. Tyler and Dr. Lin talk about the company’s journey over the years and where it’s headed now. Want to talk about vegan baking, or other big trends? Join the BAKERforum to find solutions and ask questions: https://bakerpedia.com/forum/

Freshness is one of the biggest challenges in baked goods. The trick is keeping products tasting good over a long shelf life, especially if you have a clean label. But why do baked goods go stale in the first place? And what role can enzymes play in this process to save the day? To answer these questions, Dr. Lin is joined by Tisa Drew, a staff scientist at Novozymes— a world leader in enzyme production. Tisa breaks down the science of how enzymes function in baked goods, and the role they play in protecting freshness and shelf life. She also tackles some of the misconceptions about enzymes, touching on subjects like GMOs and what to declare on labels. Plus, get some specific enzyme application suggestions. Other topics are: - How enzymes are produced - What happens to them during the baking process - New trends for enzymes - Enzymes and cakes Learn more about enzyme solutions from Novozymes and get samples: https://www.novozymes.com/en/advance-your-business/food-and-beverage/baking/freshness For another take on this subject, Stephen Pike explains how you can measure the effect of enzymes in bread. Stephen, a technical expert at Calibre, has 30 years of experience in the cereal industry. He shares about C-cell, technology that does digital image analysis for food testing. It can analyze the internal structure and shape of baked goods for quantifiable, objective data. A few questions he answers are: - How do you see the effect of enzymes with the imaging? - How can it help if you’re replacing ingredients like DATEM for a clean label? - What are some top trends and questions coming in from bakers? Learn more c-cell technology here: https://www.calibrecontrol.com/main-product-list/c-cell-colour

Navigating egg replacement in baking can be a challenge. There are plenty of reasons to remove eggs from your formula, from costs to labels. But don’t worry, there are options out there that make it all possible. Here are some tips on how to successfully replace eggs in your baked goods. Joining us first off is Nanna Vardar Berthel from Arla Foods Ingredients. The company produces a variety of whey-based ingredients, with bakery as one of the areas of focus. One of the functional uses of whey in baking? Egg replacement. From tests in their application center in Denmark, they’ve found their whey egg replacer Nutrilac® works in a variety of products, such as pound cakes, muffins and cookies. A few things Nanna and Dr. Lin discuss are: - How Nutrilac® fits into your formula - Replacing powder vs. liquid eggs - The effects on baking, texture and shelf life Learn more about Nutrilac® and egg replacement: https://www.arlafoodsingredients.com/our-ingredients/bakery-ingredients/egg-replacement/ Up next, we’re joined by Richard Charpentier. A classically trained French baker and a Certified Master Baker with a degree in Baking Science from KSU, Richard has built a career learning about flour and grains, shelf stable foods, cakes and more. He talks about the eggs used in commercial bakeries today, and the function they serve. Other questions he goes over are: - What's the easiest cake system to replace eggs in - What are some issues when replacing eggs - How to address tunneling problems - Solutions for color and flavor Get Richard’s help with your product development: https://bakerpedia.com/product/consultation-team/

Sourdough might not be a new technique, but it’s the hot bread these days. What’s new in the world of sourdough? And what does it look like around the globe? In this episode, Dr. Lin brings on guest Kevan Roberts, a master baker, teacher and author of the upcoming book, “Baking Sourdough.” Kevan has been baking his whole career. Originally from the UK, he was first introduced to the art of sourdough in the south of France. From then on he was hooked, going on to opening a bakery and baking school in the UK. He has since gone on to help with new product development, designing recipes for supermarkets. Now an instructor at the Bread Ahead School in London, Kevan continues to work with sourdough, as well as donuts, ancient grains and more. Dr. Lin and Kevan discuss the journey of sourdough in the UK and US, and why it’s making a comeback in the baking industry. From clean label, to dealing with fermentation on a commercial scale, to bringing out flavors, they cover it all. A few episode highlights are: - The science behind sourdough - Creating rich flavors - Research into sourdough and fermentation - The number one problem people run into with baking sourdough - Favorite recipes

In this third and final installment of BAKERpedia’s tour of IBIE 2019, Dr. Lin talks protein, heat stable emulsifiers and how to make gluten-free nutritional! Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin, as she learns about what’s new at IBIE 2019! Resistant Starch with MGP: This year resistant starch was approved by the FDA as a dietary fiber on food labels. This cross linked starch offers some great benefits, both in nutrition and function. Here is more background about this starch, and its baking applications. Learn more at https://www.mgpingredients.com/ Flavor Premix with Lallemand: Time to spice things up! Tortimix is a dry powder mix of natural ingredients with different flavors, ranging from mole to pico de gallo. Oh yeah, it’s also vegan. Just add flour, salt and water. Learn more at https://www.lallemandbaking.com/ Pea protein and Potato Starch with Ciranda: Crop rotation is key in organic farming. Ciranda has found that peas fit in perfectly with the soil and timing for potato rotations. Their brown pea protein products add a favorable taste and rich nutritional properties. Learn more at https://www.ciranda.com/ Dry Vapor Steam Sanitation with Electro-Steam: It may sound like a contradiction, but this method of sanitizing is both efficient and effective. The dry steam is safe to touch, and eliminates water waste and wet floors. Dr. Lin learns how this technology works, and how it can help your cleaning process. Learn more at https://www.electrosteam.com/ Gluten-free and Nutrition with Ingredion: Gluten-free baking can raise some challenges, like replacing the texture and nutrition that wheat flour provides. Ingredion shares their product lines of starches that provide specific textures, help with volume, and boost the nutritional profile of the baked good. Learn more at https://www.ingredion.com/ Alpha Dextrins with WACKER: Alpha dextrins are ring shaped sugar molecules, made out of starch. When mixed with water and fat, they work as an emulsifier that does an excellent job of retaining fat. Uses range from frozen goods, to heat stable icings to gluten free and egg free applications! Learn more at https://www.wacker.com/cms/en-us/home/home.html Smart Bakery with Doyon: Run your bakery smoothly and consistently with the Bake Suite. The machine connects to all the bakery’s equipment, from preping to baking. It helps you manage workflow, keep track of your inventory, store your formulas, and scale up. Plus, learn about Doyon’s highly efficient ovens! Learn more at https://www.doyon.qc.ca/

The biggest baking show deserves more than one podcast! Part 2 of BAKERpedia at IBIE 2019 includes virtual reality, innovative bake lines, and delicious toppings. Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin, as she learns about what’s new at IBIE 2019! Virtual Inspector & BakePro Certification with AIB International Training continues to evolve, and more facilities are looking for convenient options. So AIB has come up with online classes, and customized training based on the company’s equipment and products. There’s also the virtual inspector, which teaches employees how do self inspections in an engaging, game-like way. Learn more at https://www.aibonline.org/ PGP International | Gluten-free Solutions Learn about this range of organic rice products. From functional flours like pre-gel to extruded goods that can be topical or inclusions, PGP has solutions for your gluten-free products. Learn more at https://www.pgpint.com/en/ Digital Humidity Sensor from Reading Thermal Understanding moisture content and dew points is important for more than one reason. And Reading Thermal has just launched a digital humidity sensor with anti-saturation technology, which means it measures very high dew points in very high temperatures. Learn more at https://www.readingthermal.com/ MECAFLEX Line from MECATHERM In today’s baking industry, it’s all about finding ways to have a high output with great flexibility. That’s what the MECAFLEX Line does, allowing you to produce all kinds of products like croissants, breads, baguettes and muffins all on the same line! Learn more at https://www.mecatherm.fr/en/lines/mecaflex-line.html Fiber Solutions with Grain Millers Oats are a great way to add fiber to your products. And with Grain Miller’s new milling facility, you can get their range of products with gluten-free certification. Learn more at https://www.grainmillers.com/ Dream Line by Auto-Bake This massive line has an output of one ton per hour. And it can be operated by just one person! Plus you can get it installed in a fraction of the time of other lines. Learn more at http://auto-bake.com/ Smart Equipment from Burford Do you need to cover your bread in seeds? Here’s a way you can do it with no water! It uses a dry sanitation process. But first, learn about their smart water scoring equipment. Learn more at https://burford.com/ Fleurage Semolina & Seed Toppings by Lesaffre Looking for a way to enhance the flavor of your bread products, while adding texture and visual appeal? Dr. Lin tries fleurage semolina and seed toppings in a vegan cheese bread. Learn more here: https://www.youtube.com/watch?v=MoiZ3ktZPYw

Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin, as she learns about what’s new at IBIE 2019! Thermal Profiling with BakeWATCH: You’ve probably heard Dr. Lin talk about the importance of thermal profiling before. Learn about the technology that makes tracking arrival, yeast kill, starch gelatinization and more possible. ECD has the tools to help you be objective and efficient with bake times and proofing. Learn more: https://bakewatch.ecd.com/products/thermal-profiler/bakewatch.aspx Sourdough with Puratos: Did you know there’s a Sourdough Library that’s home to starters from over 120 countries? Learn about why Puratos studies sourdough, why it’s important to the baking industry, and how you can use liquid sourdough products to make your own signature bread. Learn more: https://www.puratos.com/products/sapore Non-melting Inclusions with Balchem: With this inclusion blending technology, you can bake on trend with new colors and flavors, without worrying about bleeding or loss of colors. Learn about the science behind these lipid-based inclusions, and encapsulated preservatives and leavening systems. Learn more: https://www.balchem.com/our-products/ Reduce Sodium with Delavau: Replacing salt in baked goods is difficult. Not only does it add flavor, but it has a key role in developing the gluten network. However, one solution is a patented calcium ingredient. Not only does it help fortify your product, but it can support the structure and texture of a reduced sodium product. Learn more: https://www.delavaufood.com/our-products/#top-margin Crispy Fried Onions with Top Taste: Adding crispy onions to bread and pizza dough is a natural way to add flavor and texture. But with these onions, you’ll also be able to bake non-GMO, clean label, organic and gluten-free products! Learn More: https://www.top-taste.com/en/products Soulanges Mills: For everyone out there looking for less expensive solutions to organic baking, check out sustainable farming from Soulanges Mills. Find out how they grow flour without chemicals and pesticides, to create a cost effective product. Learn more: https://moulinsdesoulanges.com/sustainable-agriculture/

What’s the best part about baked goods? The way they smell and taste, of course! It’s easy to forget that at the end of the day, taste is the key driver for better sales. But from a production standpoint, taste and aroma can be hard to quantify—and keep consistent! In this episode, Dr. Lin covers just how to do that. Although first, she brings on a guest to talk about a great natural flavor solution: onions! In the natural, high protein and keto baking trends, bakers often turn to flavor masking to cover the use of alternative flours. However, herbs and spices like onions are a natural, delicious option. Rien Murre is from TOP-Taste B.V., a family-owned company from the Netherlands. While they offer a whole range of onion products, their specialty is crispy fried onions. Raw onions are cut and fried into an end product that can be put directly into the bread dough for a big flavor punch and visual appeal. Rein discusses the history of the company, what goes into processing onions, and creative uses for the product. The next guest is Myrna Fossum, an expert sensory guru! And she has the solution many of you need! She shares about how a trained sensory panel can save money and time while greatly improving the quality of your product and process. Some of the things she covers: - Why it’s important taste is objective and descriptive - What goes into training a sensory panel - How a sensory panel improves Research and Development - Issues with a one-person “Golden Tongue” tasting method Want to learn more about sensory panels? You can get in touch with Myrna at fnfossumrimrock@gmail.com.

Do we need to be concerned with the ingredients we’re eating and baking with? You may be familiar with the concern over the use of ADA (Azodicarbonamide) in bread. Although the additive is banned in some places, such as the EU, it can be used in the U.S. Dr. Lin Carson talks with Kristine Sherred from William Reed Business Media to clear the air on ADA and other ingredients currently in the spotlight. ADA is used as a whitening agent in cereal flour, as well as a dough conditioner in bread baking. Dr. Lin explains why bakers begin using this ingredient and the role it plays in high-speed bread production. But is it dangerous? Dr. Lin goes into why ADA shouldn’t scare you. The two discuss the media coverage of this ingredient, the difference in regulations around the globe, and what science has to say about it. A few talking points are: - Why the US allows food other parts of the world doesn’t - Public perception of chemical ingredients - Scientific studies on ADA - Other ingredients that should be scrutinized - How this fits into the clean label trend - GMO and organic ingredients The bottom line: the science is saying that there is no evidence of cancer causing ingredients that are currently in our food supply. If you have any questions about this subject, send an email to support@bakerpedia.com.

Finding creative and practical ways to be sustainable is key for the baking industry. From the ingredients we use, and where they come from, we’re finding better ways to bake with the future in mind. Because being sustainable isn’t just what your business does, but the entire baking ecosystem! There are a lot of companies out there making bold strides towards sustainability. Here are two that joined us for this episode. Matco Foods : Safwan Ghori with Matco Foods joined Dr. Lin to discuss how this company is making a difference. Based in Pakistan, Matco Foods exports rice and rice byproducts all over the world. For the baking industry, this means rice syrups. However, 7 years ago they started the Friends of Farmers program to help their area. Safwan shares about how their unique program provides education for not only farmers, but for children in the area as well. Aqua Faba: Water from soaked chickpeas may not seem that exciting. But did you know this simple byproduct can be used as an egg replacer? It’s easy to store, highly functional, and very sustainable. Luc Servanti, with Lincoln University in New Zealand, shares how this water waste can be repurposed, some of the research that’s been going into it, and what’s next for aqua faba. What sustainable discoveries have you excited? Let us know in the comments!

There was just too much happening on the IFT trade show this year to limit it to one episode! The annual event has always been a place for finding new innovation and ingredients, and 2019 was no different. In this episode, Dr. Lin talks about oat fibers and hydrocolloids, vegan cheese, and sugar replacements. Oat Fibers from Grain Millers: Robert Serrano shares about the many uses of oat fiber, which helps replace gums, improve rollablility and bread crumb. Plus, depending on the processing, it can be used in a gluten-free system. Grain Millers has also found ways to include more than just the oat hull fiber. So, bran and beta-glucans are included to help hold more water. Learn more at https://www.grainmillers.com/ Vegan Cheese from Ingredion: Matt Yurgec talks about a vegan cheese that’s rich in protein, and a baked beet cracker. Both are made with texturizers that help improve quality. Ingredion has pea starch-based texturizers that help with sheatablity and expansion during baking, adding just the right about of crunch. Plus, he shares some other innovative uses for it. Learn more at https://www.ingredion.com/ Sugar Replacement from Tate & Lyle: With the new FDA ruling on sugar labeling, Jim Carr shares a solution that will solve a lot of problems. Tate & Lyle has been working with the ingredient allulose for years, to make it an affordable sugar replacement and calorie reducer. Jim talks about the research that’s gone into this ingredient, and what makes it so innovative. Learn more at https://www.tateandlyle.com/

The IFT annual event is a place bustling with new technologies, interesting ingredients, and hundreds of other things to spark the interests of the food industry. There’s plenty to explore, so in case you didn’t get to see everything, here are a few of our favorite innovations from the show. Dr. Lin learns about new fiber innovations, sugar reduction solutions and vegan ingredients! New Fibers from InterFiber: Witosław Pastuszka from Interfiber shares about their sugar cane fiber product. Besides adding fiber to products, it’s zero calorie. It also adds no taste or sweetness, and has a very neutral color and taste. They share their favorite use for it, and some other fiber products. Learn more at interfiber.com Sugar Replacement from Ingredion: Eric Shinsato with Ingredion talks about Astraea Allulose, a sugar replacement. A low-calorie bulking agent, it’s 70% as sweet as sugar. Plus, it has browning benefits. The ingredient is available in liquid or crystalline form. Eric covers how it can be used in formulas, the benefits, and other sugar replacement solutions. Learn more at www.ingredion.us/Ingredients/astraea-allulose.html Plant Proteins with MGP Ingredients: Sara Gutowski at MGP Ingredients has some plant-based proteins in a vegan crab cake. It’s a wheat protein that has a texture and appearance similar to meat. However, it’s resilient structure makes it useful in many applications. Then she shares about Fibersym, an ingredient that can be used as to replace part of the flour in recipes. Also, listen to the end to learn about a secret society! Learn more at https://www.mgpingredients.com/

Ancient and heirloom grains are popping up everywhere. While there is plenty of variety and benefits, which ones are hot in the baking industry right now? And what can they offer to products and labels? On this episode I talk with two experts in the field of ancient grains to learn more about this trend. Angela Ichwan is the tech lead at The Annex at Ardent Mills. The Annex is a speciality business unit that started almost 2 years ago to specialize in specialty grains. One grain growing in popularity is quinoa. Angela discusses the sustainable story with this grain, its nutrition, and how it’s been finding a place in U.S. agriculture. We also cover: - Other ancient grains - Gluten-free grains - Products to try ancient grains in - IQF processing to improve functionality I’m also joined by Troy DeSmet, CEO and Founder of Freekeh Foods. Troy shares how after decades in the agricultural industry, he got involved with the production of Freekeh. The timing for its best quality is critical, with a two day period to cut the grain when it’s at the right stage. But the end result is a grain high in protein, resistant starch, protein and fiber. We discuss the production of this grain, and how to bake with it.

If you live in the U.S., or anywhere else that’s not the U.K. you may not be very familiar with the Chorleywood baking process for bread. And no, it’s not just another name for no-time dough. It is a whole other process, that has some very intriguing points and uses. To get a birds-eye view of the process, I bring Michael Addams onto today’s show. He is the Bakery Science Manager at Campden BRI, a membership-based organization that works with the global baking industry to help problem solve with ingredients and products, answering the questions behind the science of baking. Based in the U.K., the organization is very familiar with the Chorleywood baking process. This dough-making method originated in England after WWII, as bakers needed to find a way to utilize their home-grown soft wheat. So what is the Chorleywood process? Michael explains the key components of this quick-time dough that relies on the mechanical development of gluten. The dough is mixed not to a certain time, but to a certain energy input. A few things we discuss are: - Why is flour type so important to this process? - Why does it rely on a special type of mixer? - Do dough conditioners need to be used? - What all kinds of bread can you make with it? - What are some new advancements? While this method of baking may not be used much around the world, it does offer some interesting points of discussion and insight science behind dough and mixing. So get ready to learn something new!

There’s a lot of focus on solutions for replacing emulsifiers. In fact, so much that you’re probably tired of hearing about it. But this is really a fascinating field, with some exciting benefits for baking. So to give you some fresh insight into the trend, I talk with two specialists from Europe about their latest research with enzymes! First up is Dr. Helmut Reuscher, the technical director at WACKER. For more than 25 years, he’s been working with some truly mind-blowing molecules: cyclodextrins. Made from starch sources such as corn or potatoes, an enzyme is taken out. Then, bits of the starch helix are cut out and the enzyme is put into a ring form. As a result, when water and fats are added, it works an emulsifier! Dr. Reuscher goes into the science of this molecule, how it is used in baked goods, and why it’s unlike anything on the market. Next, to understand more about the science of enzymes and their use as emulsifiers and dough strengtheners, I talk with Iannis Samakidis. An industry technological specialist with the global biotechnology company Novozymes, he explains how enzymes are being used in the baking industry. A few questions we cover are: - How can they extend shelf life? - How do the effect flour? - Why are they so specific? - Are they safe to bake with? - What are some different kinds? If you're interested in finding new solutions for your products, and want to dive into some deep baking science, you don’t want to miss this episode!

Take a close look at flour, and you’ll find a lot of valuable information there. Understanding the makeup of flour gives insight into baking factors such as protein, starch, and moisture. Another key aspect of flour science is analyzing it. Because types and even batches of flour can differ in composition. In this episode of BAKED in Science, Dr. Lin Carson is joined by grain and flour expert Dr. Jayne Bock, Technical Director for the Wheat Marketing Center. Dr. Carson has her PhD in grain science, and is the CEO and founder of BAKERpedia. Dr. Bock, Technical Director at the Wheat Marketing Center, has publications covering topics including wheat and flour quality, dough rheology, and gluten structure-function. The two discuss components of flour, functionality and different flour analysis methods.This covers topics such as: - Just what flour is made of - The function of the components of flour - Flour moisture - Other grain flours like sorghum, corn, barley and rice - Testing flour quality As a baker, it’s absolutely critical to have some basic understanding of flour quality testing – it’s a way to clearly communicate with your miller or supplier what the optimal flour is for your process and product. And this podcast is the perfect place to start.

It’s time to get au naturel with your baking. Natural colors and flavors are one of the challenges of clean label or natural baking. So let’s dive in to taste and see! We start with one of the most storied flavors: vanilla. Daphna Havkin-Frenkel is a biologist and food scientist, as well as owner and manager of Bakto Flavors—a company that specializes in natural flavors for gourmet goods. Daphna has spent many years focusing on the flavor vanilla, and the process behind it. The world of vanilla is a fascinating one, from farming the plant, to its extraction, to the market surrounding it. Daphna and Dr. Lin discuss all aspects, like: - What makes vanilla so unusual? - What’s the science behind the curing process? - Conventional vs. organic methods - The vanilla crisis - Labeling vanilla If you’d like to learn more about the vanilla world and using it as flavor, learn more at https://www.baktoflavors.com/ To learn more about the colorful side of natural baking, we’re joined by Taygun Basaran, VP of Sales and R&D for Chef Master. He shares how the FDA handles food color additives and where natural flavors fit in. Also discussed: - Sources used in natural colors - What factors affect them in baked goods - What makes them fade, and how to fix that While natural colors may still present some challenges, there have been some great strides made with technology to help them hold their own. Visit https://chefmaster.com to learn more about natural colors.

Artisan bread and products are flying off the shelves. Why this interest in artisan style baking, and how can you get involved—or do it better? To help sort through this trend, I bring in a few artisan experts to answer some questions. First off, some visitors from Ardent Mills: Abbey Heikes in specialty sales and Ed Reinwald, a technical analyst. Abbey works on the grain side of things, offering insight into popular grains and milling practices that go hand in hand with artisan baking. Ed works to help bakeries solve problems, like how to bake with more natural, simple lines. He shares the challenges artisan bakers face, and new technological advances that can help make a successful product A few questions we tackle are: - What are heirloom and heritage grains, and how do they bake? - What can add rich flavors to artisan breads? - How should you handle high absorption dough - What does it takes to be a successful artisan bread baker? Later, Peter Lachapelle stops by to talk about the inaugural International Artisanal Bakery Expo. This show will be a monumental resource to bakers. Peter shares the struggles and obstacles to opening a new, successful business. As artisan bread starts to boom, it’s bringing in entrepreneurs who don’t necessarily have a background in baking or business. With this expo, Peter hopes to share support and knowledge. Along with equipment and ingredient vendors, speakers will cover topics such as: - Layered dough and pastry - Out of the box donuts - What the product mix should be in bakery cafe - How to start and finance a baking business To learn more about the expo, visit www.artisanbakeryexpo.com.

In this episode we interviewed finalists for the Baking Product Development Competition (PDC) contest at BakingTech19. This competition facilitates the development of innovative bakery products for the wholesale baking industry and encourages students to choose careers in the wholesale baking industry. Awards include: • 1st prize: $2,000 scholarship for each team member • 2nd prize: $1,500 scholarship for each team member • 3rd prize: $1,000 scholarship for each team member • 4th prize: $500 scholarship for each team member Our first team is from University of Wisconsin Medicine, their product is Sobasoy. This product is a buckley-based flatbread with scallion and ginger inclusions served alongside a soy-based dipping sauce. The team discusses the challenges they had with leavening agents, yeast and ingredient ratios with Dr. Carson. Our second team hails from Purdue University, their product is called Lost Grains Pita Pockets. These gluten-free pita pockets are made with three ancient grains (Millet, Sorghum and Fingermillet) and four whole grains. Their biggest technical challenge was the pocket formation in this gluten-free formulation. Dr. Carson and the team discuss the importance of carbohydrate science when making a gluten-free product. The third team comes from University of Massachusetts, Amherst, their product is called Spinsa and it's an ancient grain sourdough ready-to-bake pizza crust. Spinsa is made with whole grain spelt and its name comes from the "SP" in spelt and "insa" from the Roman pizza Pinsa. They chose spelt because it was the ancient grain most similar to wheat, has a great flavor and affordability compared to wheat. The team's biggest challenge was sticking and hydration. Our fourth (and winning!) team is from California State Polytechnic University, Pomona. Their product is called Graincient Grilled Cheese and Tomato Soup-inspired Flatbread, where the tomato soup is included in the dough part of the flatbread. The grilled cheese is part of the filling. The biggest difference between a quesadilla and this product is that the flatbread is leavened to be fluffy and the dough is infused with the soup. Their biggest challenge was the leavening agent. Do you want to participate next year? Check out this page for more info: https://www.asbe.org/pdc-main/

What’s your favorite event for the baking industry? If you don’t attend any expos or conventions, you really should start too. Or you’ll miss out on new innovations, valuable connections and informative sessions. Today, we get a special behind-the-scenes look at two of my favorite baking shows: IBIE and BakingTech. First up Jorge Zarate and Kerwin Brown from the International Baking Industry Exposition (IBIE). This century-old show only comes around every there years, but it’s worth the wait. It’s the largest show in North America focused on baking, creating a space for all the different segments of the industry to come together. Suppliers, equipment producers, and bakers from different sectors get to make contacts, find solutions, and walk away with what they need to make their company successful. What do you have to look forward to for IBIE 2019? Jorge and Kerwin share some new features and what they’re excited for: - All the new innovations, as many companies use IBIE as a launch point - The artisan marketplace with chances to interact with bread and experts - The Baker Center to check out demos, technology, celebrity chefs and more - A whole day focused on education - A focus on the floor of automation, robotics, mechanics, efficiency, food safety, and clean label Last time IBIE sold out, so make sure to reserve your spot today. Learn more (https://www.ibie2019.com/) Also on this episode is Kent Van Amburg, Executive Director of the American Society of Baking (ASB), with a fresh take on BakingTECH 2019. In case you didn’t make it this year, he shares a few highlights of the show. There was a lot of buzz around the future of food, and the disruptive forces at work. What will the baking and food industry look like in a few years, and what changes need to start happening now? Kent and Lin weigh in. They also discuss: - Award and contest winners at BakingTECH 2019 - What the theme of next year’s show will be - How to get stay involved the rest of the year with webinars by ASB Check out ASB’s webinars here:https://www.asbe.org/resources/webinars/

What’s a new frontier for the baking industry? Cannabis edibles. Legislation at the state and federal level is opening doors for a new market. And while there are a fair share of hurdles and unsteadiness, there is plenty of room for profits and growth. Thinking of throwing your hat into the game? Here are some questions and answers that may help you get started. One of the difficult things about the cannabis edibles industry is a lack of information that would normally be common place for a sector of food and bakery. Doug Peckenpaugh, a Group Director at BNP Media, stops by to share what his group has been finding. They provide business and product development intelligence for every aspect of the food and beverage industry. Lately, they have been digging into the cannabis industry and have noticed a great lack of information providing guidance, especially in areas of quality control, product development, and safety. Research about cannabis’ baking applications is also in short supply. Doug shares ways bakers can be prepared, key places to start, some resources, and what legislation to keep an eye on. He also discusses the difference between THC and CBD—a key distinction for end products. Later, Dr. Lin is also joined by Daniel Stoops, co-founder of Danodan Grassworks. His company manufactures a number of THC and CBD products. As someone who’s been involved in the industry for a number of years, Dan offers an important perspective on cannabis, public opinion, and what it takes to get going in the game. We discuss: - The safety of cannabis - Why it gets such a bad rap - Benefits - Baking with it - And the biggest challenges and rewards

On this unique episode of BAKED in Science, Dr. Carson presents from the podcast series My Food Job Rocks, Hosted by Adam Yee. On his podcast, Adam talks to all kinds of industry professionals to help inform people about the cool jobs available in the food industry. On this episode Adam interviews the CFO of Tyson Venture, Tom Mastrobuoni. Tyson Foods has been investing a number of innovative companies, such as Beyond Meat, Memphis Meats, and Tovala. Why? As Tom explains, investing in up and coming companies is the way to get ahead and be truly innovative. So not only do these brand new companies get a leg up, but the investing company gets a boost as well. Tom talks about how Tyson Ventures finds ideas, how the deals are made and the most prominent or popular place for food companies. Emerging Trends But how do you know which up and coming companies to get involved with? It helps to know what trends are on the horizon. Adam and Tom talk about some of the biggest one for the food industry such as: - Plant-based foods - Clean meat - Artificial intelligence - Blockchain And many more! So join us as we listen into an insightful and entertaining conversation with insights into the food industry which are rarely shared.

What trends should you be paying attention to this year in the baking industry? Here are a few to keep on your radar. But before you can be truly successful with new products and processes, you’ll need a solid foundation in some of the important aspects of baking and key functional ingredients. So Dr. Carson brings on Dr. Jayne Bock, the Technical Director for the Wheat Marketing Center, to answer a few commonly-asked questions such as: - What does peak time on a farinograph mean? - Why do flour properties fluctuate? - What’s the perfect pH for water for fermentation? If you’re looking for more in depth answers, you’re in luck! Dr. Carson and Dr. Bock are launching a series of 2-day technical trainings, called bootcamps! This is the chance to get hands-on experience and learn from the experts! The first one is all about flour and functional ingredients! Register here: http://bakerpedia.com/resources/commercial-baking-bootcamps/ Looking for something a little more inspirational? We’re also offering one day Growth Hacking seminars. It can take extreme creativity for growth and innovation, so these classes will introduce you to ingredients, equipment, and products to get you going! Register here: http://bakerpedia.com/resources/growth-hacking-seminars/ So what where those trends? Well, to find out Dr. Carson talks with Doug Peckenpaugh, Chief Editor of Snack Food and Wholesale Bakery. Here are a few he sees taking off in 2019: Making Food Fun: products that are unique, tasty, and offer a little break in the day. Healthy Ageing: Foods that appeal to both baby boomers and millennials, and are full of nutritional benefits like whole gains, high fiber and antioxidants while still tasting good. Sourdough: sparked by the public interest in baking their own bread, could this be the savior of white bread? Cutting costs: food producers are looking for ways to be more efficient, while improving products and lines. Cannabis: Not only will we see the rise of small businesses, but there are also growth possibilities for CBD baked goods, offering health benefits without psychoactive effects.

Who’s ready for Baking Tech 2019? In this episode we discuss the American Society of Baking annual conference offering with Kent Van Amburg, Executive Director. ASB is a trade association in the commercial baking industry. Members are individuals, not companies. Members are students, industry professionals and retirees. ASB’s mission is to help all the individuals in the commercial baking industry to further their career by providing education and broadening their network. Their annual meeting is called Baking Tech. This year the highlights are on the future of baking. 3 keynote speakers Dr. Morgaine Gaye – Food Futurologist Dr. Gaye looks at food and eating from social, cultural, economic trends, branding and geo-political perspectives. Her work involves collaborating with food manufacturers on developing new products and ideas. Tom Gumple – Founder of MDJ Baking Inc. Mr Gumple wil be covering what’s going on in the future of bread production and what innovations we’ll be seeing from the baking companies 10-15 years down the road. John Frehse – Senior Managing Director of Ankura Consulting Group, LLC. He’ll be discussing some innovations in labor management, specifically looking at the type of labor that is used in the commercial baking industry. Bread Talks This is New! There will be 2 talks and the purpose is to get people thinking and to start questioning what is everything in the future of commercial baking or their part of the industry. The first bread talk is called: Baked in Space. Sebastian Marcu will discuss the challenges of baking bread in space. The second one concentrates on the emerging market of At Home Meal Deliveries: This will be a panel discussion concentrating on a presentation from Blue Apron. They’ll be discussing their future plans within the industry for incorporating bread in this segment. Young Professional Session This session targets individuals that are younger than 40 years old. The purpose of this session is to provide a friendly and comfortable place to network with their peers. This section puts together their own program, and this year they decided to discuss Advocacy Marketing, developing the brand story through advocacy. This means they’ll be addressing how companies develop a brand but also how they can develop their own brand. The speaker for this session is Danielle Benjamin from Canyon Bakehouse, a company that’s done an amazing job in their marketing and growth. Product Development Competition The purpose of this session is to facilitate the development of innovative bakery products. These products are developed by students. Some of these students haven’t been exposed to the baking industry, ASB is connecting them to mentors, finalists get an AIB scholarship and an opportunity to tour a commercial bakery while in Chicago for the competition. This year the theme is Flatbreads. There are 15 teams from across the country that submitted proposals, 4 finalist teams were selected. Each team gets 20 min for a presentation and answer questions from the judges. Through the meeting app, attendees are able to rank them 1-4, which will allow for some extra points towards the final ranking. Prizes include: 20k in scholarships, AIB will also offer every single finalist a scholarship to their residency program. All these new and expanded offerings to ASB are all because of their sponsors. If you’re interested in sponsoring the sessions/meeting, please contact Kent at kvanamburg@asbe.org. Remember there’s still time to become a member (and if you’re one, remember to renew!). Check it out at www.asbe.org

Are low-FODMAP products the key to people eating bread again? If you aren’t familiar with the term, FODMAPs are fermentable short-chain carbohydrates that are hard to digest, triggering symptoms like bloating and discomfort. With over 15% of the Western world suffering from IBS, or wheat sensitivity, low-FODMAP foods tap into a huge market. There are a millions of people who can enjoy bread again as we find ways to bake for low FODMAP. In this episode I talk with two companies who are making great strides in low-FODMAP baking. Fazer is a Finland-based food company. During some consumer insight research, they found 1/5th of consumers were avoiding bread because of stomach issues. So they begin researching ways to remedy that. Their solution: a enzyme that solves the problem of FODMAPs without hurting quality, texture and taste of the final product! Jussi Loponen, head of research at Fazer, stops by to explain how this enzyme works and how to bake with it. It’s a fanzinating ingredient! Later on I’m joined by Carter Wands, who works in product development for Manildra Australia in the bakery sector. He has helped with the development of low FODMAP flours and a baking mix. He explains some of the nuances of FODMAPs, how to bake with their low-FODMAP flour, where this trend is headed, and the way it is changing people’s bread eating habits. For samples of low FODMAP flour, contact Manildra USA at http://www.manildrausa.com/contact

Every day we get questions on the BAKERpedia website. With over a thousand visits a day from people all over the world, it’s no surprise! When it comes to the commercial baking industry, there’s a lot of processes and ingredients that have to be just right so the product comes out perfect and delicious—and unique to the brand! So today to help with your unique questions, we’re going to give you some technical answers. I’m joined by Dr. Debi Rodgers, the director of baking services at AIB International. Dr. Debi teaches about the function of ingredients,science-related bakery functions and more for AIB’s classes. Together, we tackle your questions! We cover a lot of issues, like how to solve shelf life issues for both mold and staling or how to troubleshoot mixing, proofing and finishing problems. Through it all, we talk ingredient functionality, where to use what, and the science behind baking. Here are a few of the questions we answer are: - What additives are added to flour and their function - What’s the best shortening to use for a shinny, smooth finish - Everything enzymes - Cultured wheat: get it wet or dry? - How to do deal with high or low water absorptions - How to bake in dry and humid weather - How to extend shelf life - Clean label - Proofing dough - And lots of cake questions! And if you’d like to dig even deeper into these topics and processes, there is still time to sign up for AIB’s Baking Science and Technology Resident Course. Learn more here: https://www.aibonline.org/Start-Your-Training/Baking/Baking-Applications/Baking-Science-and-Technology-Resident-Course Until then, keep asking great questions on BAKERpedia!

What’s one of the fastest growing areas of the baking industry with lots of room for innovation and new products? Tortillas! From wraps to tacos to chips, tortillas are big right now. In fact, the global tortilla market is projected to reach $48.51 billion at a CAGR of 5.10% by 2023. So to help all you bakers out, I bring some tortilla and snack experts onto this episode of BAKED in Science. My first guest is Luis Belozerco, a baking professional from AIB International, whose expertise is flatbreads, ranging from pizza to tortillas. He shares what sets tortillas apart from other flatbreads, and the role ingredients play in making a product that has the needed extensibility and flexibility to be successful. We also chat clean label, gluten-free and what alternative ingredients work well. Louis talks about some innovative uses for tortillas, including chocolate ones! AIB is hosting a Tortilla Seminar on Apr 16 - 19, 2019 in Manhattan, Kansas. Learn more: https://www.aibonline.org/Start-Your-Training/Baking/Baking-Specializations/Specializations-Tortillas. To dive deeper into the world of tortillas, I talk with Food Scientist Dilek Uzunalioglu from Ingredion about the science behind tortilla chips and other snacks. A few questions we tackle are: - What is the function of starches in dough formation? - What is pre-cooked starch? - How do you make crispy or crunchy textures in chips? - How can you reduce breakage in snacks? If you’re looking for ingredient solutions and help launching new snack lines, Dilek shares how Ingredion can help with texture challenges and more. Grab your favorite bag of corn chips and get ready for a crunchy episode!

In this episode, Dr. Carson interviews Dr. Kantha Channaiah from AIB International and Richard Starke from Reading Bakery. Dr. Kantha Channaiah is the Director of Microbiology at AIB International, he’s responsible for performing program consulting and training food safety-related topics. Richard is the Director of Reading Thermal, a division of Reading Bakery Systems. Reading Thermal is an engineering group focused on the SCORPION Data Logging Measurement System. His responsibility is to direct the company’s operations and communicate the technical capabilities and benefits of the SCORPION system. Kantha explains that FSMA requires Kill Step Validation for bakeries, this means that all facilities need to validate their preventive controls and process steps critical for food safety. In this podcast, Kantha delves into the importance of these certifications and how AIB International can help with its multiple Kill Step Calculators available on their website. Kantha also explains why you cannot use the calculators interchangeably and the challenges with each. Kantha and Lin also go over FDA regulations, and data loggers' efficiency with the Kill Step process. Richard explains the origins of FSMA during the Obama Administration. The FDA was instructed to take a proactive role in pathogens and food safety, the law was signed on September 2015. This law started a set of compliance deadlines for bakers, with a 3-year phase in: - September 2016 was the deadline for all bakeries over 500 employees - September 2017 for all bakeries under 500 employees - September 2018 for all bakeries with revenue under $1 Million a year We also go over on what happens when bakeries are not compliant and how they would get penalized by the FDA. Richard explains why bakers were challenged with this new law and assuming that the oven killed everything. Richard goes over temperature logging challenges for denser products like cheesecake, high fiber products or cookies with inclusions. We also cover which products need to be certified, hint: It’s all of them! Richard goes over the easiness of using data loggers, like Reading’s Scorpion to improve shelf life, consistency, crumb and satisfying the law requirements.

You never know what bakery innovations you’re going to find at the IBA trade fair. Luckily, I got to learn about some cutting-edge products that offer interesting solutions to some of the biggest trends of the industry. Steamed Donuts If you’re on social media much, you have have noticed people’s obsession with donuts. Is there a way to make donuts healthy, though? Now there is! Masdac International and Puratos have teamed up to create a steamed donut! The fat content is cut in half, and the shelf life is up to 15 days. I chat with Hoyte Smitt from Masdac International and Xavier Taverne from Puratos about this exciting technology, and its uses beyond donuts. Learn more about steamed donuts at www.masdac.co.jp/e/. And go to www.puratos.com to learn how you can test the equipment with Puratos. Temper Wheat in half the time Listeners may remember meeting Dr. Bernard Noll, inventor of Rapidojet technology, on an earlier episode of BAKED in Science. I catch up with him again to hear what breakthroughs they’ve had lately with the machine. A few highlights of our talk: hydrating mustard powder, cutting tempering time for wheat berries in half, and his thoughts on the L-Cysteine debate. To learn more about the many uses and savings of Rapidojet, email ken@bakeryconcepts.net Continuous Vacuum Cooling Aston Foods has been perfecting the vacuum cooling process over the last 10 years. Today, they have a state of the art product and process that can cool bakery products in just 2-3 minutes, while dramatically increasing the quality of the product as well. CEO of Aston Foods Jörg Trübel shares perks of this technology. To find out more, send Jörg an email at info@astonfoods.com. Fiber from Chocolate? When Interfiber started experimenting with getting fiber from coco husks, they planned on using it as a colorant for the baking industry. To their surprise, it turned out to have a powerful flavor, and could replace cocoa powder! Its uses range from chocolate cupcakes, sponge cakes, cookies and more. Plus, Witek Pastuszka from Interfiber shares about another ingredient that’s high protein, high fiber and looks great on a label: flax seed fiber! To learn more about this product, and others, stop by interfiber.com.

Sprouted Grains have been sprouting in the commercial baking news for quite a while. In this podcast we discuss the challenges of food safety, and science behind Sprouting. The guests are: - Rob Wong: President at AgriNeo - Dr. Debbie Rogers: Director of Baking Services at AIB International A few things we discuss are: Food Safety in Sprouted Grains: Rob explains how challenging is fighting pathogens in this industry. AgriNeo invents technology on how to fight pathogens in all sorts of flours. Rob mentions the challenge of protecting flours, implementing food safety at the manufacturing level is tricky to maintain the nutrition while still getting the pathogen killed. AgriNeo started in 2009, with a bold and ambitious mission of trying to safely feed the world. AgriNeo have a novel way of addressing food safety, reminding bakeries that the oven is not the only place where to work on killing pathogens, but also having into account the flour, mixes, toppings, seeds, etc. Their NeoPure solution, is organic, broad-spectrum and is applied directly to Sprouted Grains via atomization to destroy the harmful bacteria and fungus, it biodegrades after use into water. After being applied and biodegraded, there’s a drying step to make the seed go back to the water activity and moisture as it started. The Science behind Sprouting: Debbie explains how the sprouting process works and what defines a sprout. The AACC international defines whole grain sprouting as: “Malted or sprouted grains containing all of the original bran, germ, and endosperm shall be considered whole grains as long as sprout growth does not exceed kernel length and nutrient values have not diminished. These grains should be labeled as malted or sprouted whole grain.” Seeds need time and temperature right to have the enzymes start making changes in the seed so it thinks that it will convert into a plant to provide its nutritional value The main purpose of malting is getting alpha-amylase (a starch degrading enzyme), however there’s also a lot of protease (aiding degrading of proteins), other types of amylases (that also work on the starch system), cellulose and xylanase (degrading cell wall materials and “freezing” the nutrition in the grain). The quality and quantity of enzymes can’t be exactly controlled, we can aid it with temperature, soaking time, different variety of grains, environmental factors, etc. Bakeries challenges are when the Sprouted Grains have to be used immediately or not, Debbie explains that you can retard this reaction by putting the Sprouted Grains into the refrigerator or freezer. Sanitation is also a key step in Sprouting. The hands, equipment and air in the environment have to be clean to assure Sprouting food safety and quality. Dr. Carson and Dr. Rogers also discuss adding gluten, controlling the process and decreasing fermentation time to control variables in Sprouting. They theorize that some strengthening enzyme like glucose oxidase could work as well. If you need more assistance with your Sprouted Grains, AIB International offers consulting and training. Check out www.AIBOnline.org

Proteins, new innovations, crickets, a cereal scientist and a couple of dough heads: just your average episode of Baked in Science. This Bakers Roundtable comes from the IFT18 floor, where we cover some of some of the hot topics and products of the show. The guests are: - Ody Maningat, PhD: Chief Science Officer at MGP Ingredients - Nick McCrery: Baking & Food Technical Services Director at AIB - Emily Guilfoyle: R&D Project Manager at T.Marzetti A few things we discuss are: Wheat Gluten Isolates: Dr. Maningat has spent a career working on adding value to gluten isolates and developing products that add protein and function. We discuss how to add protein to flatbreads and pizza without making it bucky, the science behind modified protein isolates, and how they look on your label. Alternative Sugars: At IFT, a lot of options were floating around for sugar replacements that lacked the aftertaste many stevia-based products have. We talk about formulating with these new alternatives, and the many options on the market now, compared to a few years ago. Mindful eating and sustainability: The group chats about the direction the food industry is moving in, new ingredients (crickets, anyone?) and the shift in trends and innovation. ASB Product Development Competition: Emily, who is on the competition committee, shares about what’s so special about this for students and the industry, and this year’s contest focus. Don’t miss their November 13th deadline, visit www.asbe.org/pdc-overview.

Bakery customers keep expecting more and more out of baked goods, like more protein in bread or sweet goods. It’s the talk of the industry: How can i make protein rich products, and what are alternative, innovative sources? If you have any doubts about the relevance of this topic, then know at the IFT 18 Expo—one of the largests events of its kind—a whole track was committed to the subject. And that’s a big deal. I chat with Brendan Niemira, a USDA research leader and chair of the Annual Meeting Scientific Program Advisory Panel (AMSPAP) who is responsible for selecting programing for IFT. He fills me in on the intensive and inclusive process that involves over 20 tracks. This year, submissions from all tracks such as food chemistry, microbiology and sustainability kept bringing up protein. So they decided it deserved a deepdyve. You can listen to the proteins programming,and all the other sessions from IFT 18 on their website. There’s a lot to consider: - Where does the protein source come from and how is regulated and inspected? - How can it be fitted into your formula? - How will it make your product taste or look? As Linda Ohr, a contributing editor for Food Technology Industry Magazine explains, protein is one of the big healthy halos right now getting a lot of buzz from the public. Its health benefits extend to all ages of life. And companies are innovative with alternative sources: whey, dairy, pulse, pea, almond and even rice. So how are you going to add protein?

High fiber is one of the hottest topics in the baking industry. Partly because of its challenging, yet highly-functional and nutritious role, and partly because of the FDA’s recent work on defining it better. In June, new guidelines were announced on what can be labeled as “dietary fiber.” To help explain what this means for the baking industry, the economic impact, and what else is on the horizon in way of regulations, I chat with Lee Sanders, Senior Vice President, Government Relations & Public Affairs / Corporate Secretary for the American Bakers Association. Now baking with fiber is a little more straight forward. However, it won’t do any good if you can’t bake with it correctly. So to answer your questions, I bring on Roberto Serrano, Vice President of Product Development at Grain Millers. Their work is changing the way fiber is used in baking, from water absorption and a gelling capacity that mimics hydrocolloids, to playing a significant role in replacing fat. Some of the question we cover are: How do you make high fiber sweet goods like muffins, or even croissants? Why is fiber difficult to bake with? Does it have to be? Why do most high-fiber baked goods taste like cardboard, and how do you avoid that? What’s the big deal with putting fiber in sweet goods anyways? Have more questions? Email Roberto at Robert.Serrano@grainmillers.com. Baking sweet goods with high fiber is possible. But it means rethinking your process and a new mindset. Yet with the tremendous change in the food scene due to mindful eating and transparency, do we have any choice but to move forward? And with its emulsification, shelf extension, and highly nutritious benefits, fiber is worth the adjustment. So go out there, and bake with every fiber of your being!

What’s your food safety culture? No matter the size of your operation, food safety programs and practices should be weaved into your company’s DNA. But don’t worry! To help answer your questions and craft an action plan, I talk with two food safety experts. First up, Bonnie Biegel, Director QA, Americas, for AIB International helps me dive into issue of allergens. Did you know undeclared allergens are the number one reason for recalls in the U.S.? Bonnie shares best practices for allergen control, what questions to ask your suppliers, tests to check for contamination, and how FSMA is impacting the industry. We also touch on how storage and line scheduling can help make things safer and more efficient. Bonnie can be reached at info@aibonline.org. Don’t forget to mention this podcast when you call 785-537-4750 before Dec 30th 2018 to receive 20% off your next in-plant training. My next guest is Cathy Davis, CEO of Food Industry Employment Program and former processor of food science for 20 years. She now works with small businesses and individuals—often minorities or in low-income areas—to provide training to work in the food industry and prepare for FSMA. The biggest hurdle she notices when it comes to food safety? Knowledge of what needs to happen and to get there. She shares how she helps work with people to create food safety plans, analyze their business and why even small operations need to take FSMA seriously. Cathy can be reached at cgadavis@gmail.com

The future of baking is clean label. And the future of clean label is sourdough. Why? Sourdough systems are cleaner systems. They involve a natural process and call for just a few ingredients. And low pH means mold isn’t really an issue. So how do you bake a clean label Sourdough? To answer that question, I first talk with George DePasquale a baker with Essential Baking Company. They work with organic ingredients and a simple label as much as possible. Their sourdough products have been taking off the last 5 years. We talk about why fermentation and sourdough work so well for clean label, the biggest challenges, and ways to fine tune the process. I also answer a few of George’s questions, like: - How to replace Mono and Diglycerides - What enzymes to use - Why a thermal profile can make a big difference - How protein can help your crust For another perspective on sourdough, I’m joined by David Deblauwe, a sourdough baker at Puratos. He has worked in bakeries since the age of 12 and has a real passion for all things sourdough. He shares his top three rules for baking sourdough, where most bakers go wrong, and the future of clean label sourdough. Also, we disscus why many bakeries are turning to ready-to-use sourdough solutions. To learn how to bake sourdough, come to our class. Alright, now who’s ready to start some sourdough baking?

Use nature to bake things right! That’s right, I’m talking about those proteins that offer the solutions the baking industry needs: enzymes! And we cover your LinkedIn questions! To help with the answers we have with us Matt Patrick, head of Research and Development for Delavau Food Partners. Matt and his team spend their days using a variety of materials in the food and ingredient industry to formulate solutions for the baking industry. Lots of those solutions are enzymes—from extending shelf life to cleaning up labels, and just about everything in-between! A few of the enzyme questions he answers are: - What exactly are enzymes and how dody they work? - How do you know if the enzyme did it’s job, and is then deactivated? - What enzymes can boost volume? Relax dough? - What solutions can we look to replace emulsifiers? - Can enzymes help low-sugar doughs? We really dig into the science of enzymes, and what’s happening on a molecular level. Enzymes are a natural protein that do very specific tasks by acting on starches or gluten. Hopefully after listening to this podcast, any fears you have about using enzymes will be gone! Then, you can enjoy all the natural benefits they offer!

After getting over 12,000 views on our LinkedIn post, and plenty of comments on how Chadwick White was able to throw a gluten free pizza crust in the air, I was able to get Chad onto my show. As one of the original founders of Udi’s bread, Chad shared the beginnings of his gluten-free journey, and the challenges he faced when sourcing for gluten-free ingredients. He discusses the importance of the secret ingredient he used for making the dough so elastic that it holds up to the throw in the air. Chirag Sabunani, a gluten-free baker, discusses the need for gluten-free products in India and asks Chad about shelf life extension techniques. Chad can be reached at chadwick@glutenfreebakingsolutions.com . Also in this episode, we have a HVAC analysis expert, Paul Ziehr talks about segregating your bakery into a gluten-free area and what to look at when you do this. He recommends techniques you can use to save huge on energy costs. Paul can be reached at paulz@energyrecoverypartners.com.

Aaron Clanton from AIB International and Jacinth Cote from Lallemand, our podcast experts on fermentation get into the weeds with fermentation. Jacinth discusses Saccharomyces cerevisiae, the common Baker’s yeast (link to http://bakerpedia.com/ingredients/yeast/), and how its made at Lallemand, and how they preserve it till bakers get their hands on it. Then we go into fermentation questions posed to us from LinkedIn. How do you work with low sugar bread? How does time and temperature have an effect on cracker dough? Why does retarded pizza dough have blisters? How to multiply a biga for croissant? What is the key factor to obtaining a good fermentation for gluten-free recipe? Were some of the interesting questions answered. This episode is brought to you by Lallemand, their new Instaferm® VitaD® Premix let’s you enhance vitamin D in your baked product. Contact smoodley@lallemand.com to request a sample today. Now, go grab a beer or other fermented beverages and get smart on how to control fermentation at your end!

These are the American Society of Baking 2018 Innovation Awardees. Remove chlorinated flour and aluminum from your cake ingredient label? In this interview, Chuck Galliher from Puratos discussed how Tegral Silver Layer Cake uses the fundamentals of hydration to create a system that can hold up to the sugar and fats in a typical high ratio cake system. This base has no trans fat, no artificial colors and flavors, no PGME, no aluminum and no chlorinated flour. Can’t believe this? Get a sample by calling 800-654-0036 or visit Puratos.us ProTrax is an innovation from Intralox. It is a unique modular solution where they incorporate magnets into the belt itself. Bakers will get better pan alignment, less pan jams, longer pan and belt life and eliminating foreign material contamination. To get more information, contact 888-680-2358 or visit intralox.com for more information. What is a better way to load baskets? Colborne Foodbotics’ answer is the Servo Basket Stacker/Unstacker. It is an upgrade from a conventional automation system that reduces the stacking bottleneck by 30%. Sold as a stand alone unit, it can be installed within a shift. It is a true labor saver and robust basket stacking solution. 847-371-0101 www.colborne.com Do you want to reduce the sodium content of your baked product while cleaning up your label? Try Ascentra® from Dairiconcepts. Ascentra is an ingredient made from a proprietary, milk-based fermentation process that enables the lowering of sodium content up to 50% while boosting salt perception, savory nuances and umami effects. Ascentra can be used to replace traditional ingredient sources of umami such as hydrolyzed vegetable proteins (HVP), monosodium glutamate (MSG) or yeast extract, making your food products have a clean label and be gluten-free. Contact Marsha today at dairiconcept.com for samples. How is a spiral conditioning system different from a typical cooling system? In this interview, Scott Houtz from Air Management highlights their Spiral Product Conditioning System. This includes temperature control, advanced filtration (to minimize mold spores) and a pressurized environment that is consistent in humidity. Cost benefits include huge energy savings, which makes their satisfied customers buy their systems again and again. To learn more, contact Scott at 877-742-5268 or visit airmanagement.com Stack-King is a simple, cost effective and easy to use stacking solution in the warehouse. Not only does it maximize cube utilization on trailers, it also allows you to up stack, down stack and sort in a safe way. This allows for safe handling of the trays within the power zone of the employees shoulder to knee area which changes the workplace dynamics for worker’s compensation and insurance premiums. Glenn Rindfleisch from Rehrig Pacific also covers the food sanitation systems that they provide. Call Glenn today at (239) 963-6163 or visit rehrig.com Simple and recognizable ingredients. This was the basis used to develop Pristine Clean Label Cakes and Icing Stabilizers from Corbion. Kathy Sargent discusses the challenges of formulating for this clean label trend. Removing bleached flour, emulsifiers, polysorbates and aluminum and replacing it with enzymes and a combination of simple ingredients. Contact Corbion at corbion.com

What does it take to be a Titan in the baking industry? In this surprising interview, Baking Hall of Fame inductee, Cordia Harrington talks about her entry into the baking industry. In 1996 she broke ground on her bakery, owning just 51% of it. With no manufacturing or bakery experience, she borrowed $15M from the bank just with a handshake from McDonalds. Now, her company is a giant in the industry. A risk taker, Cordia shares her tips as a woman in business on how to remain focused and clear with conversations. Cordia remains very optimistic about the future of baking and shares her vision for The Bakery Cos. Another baking titan to take note of is Rowdy Brixey. In this humble chat, we learn how Rowdy started in the industry. As you may know, he was previously an ASB Chairman and led the charge to many of the new changes we've seen in ASB. A seasoned engineer, Rowdy talks about the team and why “the “best wrench” may not be the right person to train or lead your team. Most often, when your “best wrench” leads your team, quality of work may slip, and you may see it too late. This may lead to Run to Failure, which due to the continuation of bad practices. Need more information? Rowdy is partnering with ASB on a Run To Failure class. Go to asbe.org for more information.

Are you having issues juggling a Preventative Maintenance (PM) program? Or how do you prevent grease from contaminating your food? Our first guest have the answers to these questions and more. Meet Bill Steadman from AIB International. Bill is the Manager, Quality Assurance, GMP North America. Bill reveals that contamination risk is one of the biggest issues with the lack of PMs. In this podcast, Bill also provides the top 3 tips for an effective PM program which includes design standards, scheduling and an accountability program. Our second guest is a seasoned engineer. James Lubsby is a consultant in engineering for the last 30 years. One of the frequent problems that James experience is the lack of bake out in products, causing bread to cave-in. He attributes this to the lack of understanding of how oven works, and this can be addressed with training. Oven PM program is important to prevent lateral heat issues that contributes to product quality. He also recommends solutions if your oven set points cannot be met and what the indicators to look for when your oven fails. This episode is brought in part to you by AIB international. Call 785-537-4750 before June 30th to get 20% off your next in-plant training.

Would you like to learn the secrets of a successful food safety audit? We start with Stephanie Lopez, VP of Food Safety Services, Americas, AIB International. She shares her tips on setting the tone for an audit. Why be FSMA compliant? Well, that’s because FDA has the authority to shut down your bakery otherwise. Stephanie recommends for bakeries to have a roadmap. Start with this document for your bakery. Stephanie shares her experience on how to build successful teams excel at these audits. Our second guest is Bonnie Biegel, Director QA, Americas, AIB International who provides a run down on the tools that you need at the plant level to complete a successful audit. She stresses that the plant manager should be involved with the audit, but it should be a whole team effort, and a journey that should be shouldered by everyone on the team. What does an inspector need from the plant? She urges bakery plants to be honest with their inspections, and don’t be nervous about it because everyone is seeking the same goal : food safety excellence. Don’t forget to mention this podcast when you call 785-537-4750 before June 30th 2018 to receive 20% off your next in-plant training.

When a hundred things are happening all at once, do you stay focused on your product, or compete on price? How can you be successful in running your bakery business? In this humble interview with the President of Middleby Processing Group, Mark Salman shares his bakery business journey. As a $3B corporation, being entrepreneurial, allowing mistakes to happen and fast failures are encouraged, these traits are what sets Middleby apart from their competition. Prior to joining Middleby, Mark ran a successful bakery wholesale business that he successfully exited. But let’s not talk just about successes, because we don’t really learn from successes. Here, we go in deep on what he saw was his biggest failure in one of his bakery businesses. Sharing his heartfelt bakery journey, Mark advises bakers to stay focused and passionate on their businesses. In the spirit of starting a bakery, we also interviewed Jeff Dearduff from The Austin Company, a supplier to the baking industry that works with their clients on project to build out bakeries. He shares 10 tips on building a bakery from the ground up, from looking at site selection to maximizing the location’s resources and using concrete finishes for best GMP practices. In conclusion, Jeff suggests when purchasing equipment, to make sure that your vendors are up to date with their sanitation design standards and don’t be afraid to impart your thoughts on the design of your systems because it will affect your regulatory compliances. Contact Jeff at Jeff.Dearduff@TheAustin.com

Who can you go to for help with your flour challenges? Dr. Gary Hou from the Wheat Marketing Center in Portland, provides the flour quality support that you need. Besides running farinograph, moisture, ash and protein analysis, Dr. Hou, a flour expert, also consults on implementing flour quality programs and product development for bakeries. Julio, a commercial baker joins in to seek a solution for his flour quality issues. Why can’t your miller promise a consistent protein quality? What do you need to get from your miller? Do you need an in-house flour quality program? What do you need to clearly communicate with your flour miller before implementing an in-house flour program? Why does strong flour make Kaiser cuts disappear? These questions were answered in the podcast. To help bakers like Julio, Dr. Hou and Dr. Carson will teach you how to monitor your flour quality and implement an in-house flour quality program (http://bakerpedia.com/product/science-of-flour/) Do you have bakery problems that you would like Dr. Hou and Dr. Carson to solve on-air? Contact us (support@bakerpedia.com) and to be a guest on our show.

We all know that baking with fiber is challenging. Not only does it mess up your absorption levels, it affects mixing time and final product attributes as well. In this episode, we have Jim Little, VP Innovations at Craftmart in Indianapolis. We talk about the new FDA regulation on fiber, and the big challenges in high fiber baking. Not all fiber are created equal. Therefore, we share some bakers tips on how to deal with flavor, texture and mold issues when baking with fiber. We discuss a new kind of fiber - resistant starch. Though a little more expensive, it has the least impact on dough as compared to many other fibers. Lastly, we covered the 5 important tips on baking with fiber. You don’t want to miss this valuable nugget on reducing your gluten usage with high fiber baking!

BAKED in Science S1 E2: The Future of Mixing Do you beat the heck out of your dough during mixing and make it as warm as possible? If so, I’d like to introduce you to a new form of cool mixing from Rapidojet. Here, we learn about Dr. Bernard Noll’s startup story for Rapidojet: continuous hydration mixing technology. From Minimal Viable Product (MVP) that didn’t sell well, to learning about how the Australians inspired him, He talks about his vision for Rapidojet and explains why it suits continuous mixing. Where else can bakers use this technology? Gluten hydration. On the macromolecular level, Rapidojet penetrates the surface tension and hydrates the individual gluten particles between 250-500 km/h. At such force, Rapidojet does two things that the traditional mixer doesn’t: - It atomizes water onto individual particles that are free falling, which increases the surface area for interaction. - The force of the water (on impact) is energy converted directly into the dough (energy and work are what develops dough). As Ken Schwenger, President of Bakery Concepts, puts it, the Rapidojet can be used to hydrate any dry ingredients like bran, flour, hydrocolloids, fiber with any liquid solution. Ken shares his outrageous responses from bakers on how they receive Rapidojet. With the possibility to create heated doughs, they have produced baguette that has a longer shelf life. If you disbelieve the capability of this technology, you have to listen to this episode.

What will be trending in 2018? Doug Peckenpaugh of BNP media gives us an overview of the top 5 trends to watch. It’s not just clean label, but organic and fresh foods as well. Some of the other questions we dive into are: - Is old new again? - What does "health halo" really mean? In the end, value price products needs to be part of the core of the business for every baker in order for bakers to thrive in their businesses. In this episode, we also talk about why FODMAPS are important. With up to 15% of our population suffering from IBS, Manildra Australia has launched an innovative FODMAPS free mix that caters to this population. With this FODMAPS free mix, people can enjoy bread that they couldn’t before. Would this give commercial bakers a new product line? To ask for a sample, email Carter at Carter.Wands@manildra.com.au.