BAKED in Science

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...

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 colo...

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 indust...

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,...

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 you...

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...

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 fo...

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...

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...

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 th...