Episodes
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While iba may have been last fall, there are still plenty of creative and innovative solutions to delve into from the world’s leading trade fair for bakery, confectionery, and snacks. Mark Floerke visited the trade show to learn about the biggest bakery trends, as well as equipment and ingredient solution innovations on behalf of BAKERpedia.
In this episode of BAKED in Science, Mark is joined by three baking industry professionals to discuss bakery equipment for customization and thermal profiling, as well as upcycled ingredient solutions presented at iba 2023 (https://bakerpedia.com/iba/).
Jennifer Loegering is the Director of Marketing at Primera Technology (https://www.primera.com/eddie-edible-ink-cookie-printer). Primera is one of the world's leading manufacturers of specialty label printing equipment, including Eddie® the Edible Ink Printer.
Stephane Fjelddahl is a Thermal Profiler at Stephane Thermal Runs (https://www.stephanethermalruns.com). Leveraging his 26 years of experience in the baking industry, he has introduced FALK, a bun-centric solution for industrial bakers. FALK combines hardware and software to accurately understand what is happening inside the oven.
Marta Benedet is the Key Account Manager at Agrain (https://agrainproducts.com). Agrain is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products.
Futuristic Technical Baking Tools & Ingredients
As these three baking industry professionals highlight their equipment and solutions, some topics covered include:
Baked goods customization
Improving the bakeout phase with optimal data collection
The potential for implementing artificial intelligence into S-curve analysis
Kill-step validation
Minimizing food waste
Environmentally-friendly flours
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 [email protected] or visit www.vantagegrp.com. Elevate your baking experience with Vantage Food today!
J&K Ingredients
This podcast is brought to you by J&K Ingredients. Their Bred-Mate line of clean-label mold inhibitors will keep your baked goods mold-free all while enhancing natural flavor and aroma. To learn more about how J&K Ingredients is leading the way in natural preservation, visit their website at www.jkingredients.com today! -
From regulation compliance to pushing for sustainability (https://bakerpedia.com/baking-for-a-sustainable-future/), today’s bakers have a lot on their plates outside of producing their delicious baked goods. Founded in 1932, the Baking Association of Canada (BAC) is a Canadian national baking industry association governed by the members. Over the decades, the BAC (https://www.baking.ca) has been hard at working, supporting bakeries of all sizes in these endeavors through education, advocacy, and much more.
In this episode of BAKED in Science, host Mark Floerke is joined by Martin Barnett, Executive Director of the Baking Association of Canada, to discuss the BAC and the upcoming Bakery Showcase trade show on May 5th - 6th in Toronto.
A Peek Inside the Canadian Baking Industry
Some topics covered include:
How the Baking Association of Canada helps bakers
Advocating for Canadian bakers
What to expect at Bakery Showcase
Where artisan baking and bakery technology meet
Regional BAC events -
Missing episodes?
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While commercial baking relies on skills, productivity, and innovation, networking is also an important part of this industry. That’s why attending industry events, like the American Society of Baking’s BakingTECH, are important for professional bakers. This conference, known to many as the Best Week in Baking, invites experts, industry leaders, and professionals from around the world to discuss the latest advancements, innovations, and challenges facing the industry.
In this episode of BAKED in Science, Dr. Lin Carson speaks to Kristen Spriggs (https://bakerpedia.com/asb-announces-new-executive-director-ahead-of-bakingtech-2023/), Executive Director at The American Society of Baking, about what’s new at Baking TECH 2024 alongside collaborations with BAKERpedia (https://bakerpedia.com/bakerpedia-donates-its-encyclopedia-of-knowledge-to-asb-to-collaborate-and-foster-knowledge-sharing-in-the-baking-industry/).
What to expect at BakingTECH 2024?
Some topics covered include:
Celebrating 100 years of the American Society of Baking
Benefits of becoming a member of ASB
Year-long learning opportunities
ASB’s regional meet-ups
The newly re-launched Ambassador program
Encouraging making new connections -
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 TechnologyIn 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 technologyHow steam baking can save time and moneyMinimizing bake lossCake and dough steam applicationsThis 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.comIngredionThis 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
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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 [email protected] 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 [email protected]!
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 - Show more
