BAKED in Science

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...

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 W...

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....

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 h...

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...

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 scholar...

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 Expos...

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 t...

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 comp...

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...

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...

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...

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 so...

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 fi...

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 engine...

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 Internation...

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 pathog...

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 -...

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 th...

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...

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...

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 org...

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 for...

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...

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...