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Abbie Walker

Recent Posts

Rising Trends: Emojis

Published on Aug 7, 2017 By: Abbie Walker
You’ve seen them everywhere, those wide array of emotions on little yellow faces winking or laughing up at you. They are the craze right now and they are making their way into baking.

Emojis are a great start if you are looking for something new to revamp your products.

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Tags: Edible Glitter


Ascorbic Acid: The Dispute

Published on Aug 4, 2017 By: Abbie Walker

Ascorbic Acid, or more commonly known as Vitamin C, is naturally found in citrus fruits and many vegetables. It is considered an antioxidant.

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Tags: nutri-knowledge, baking


It's All in the Mix

Published on Aug 2, 2017 By: Abbie Walker

The baking industry has made huge leaps in the gluten-free trend. As people become more aware of their food habits, their demand for food they can safely eat has increased. Here at Watson, we have come up with a line of gluten-free mixes that can be used in restaurants and food service institutions.

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The Chemistry Behind Baking-Flour

Published on Mar 16, 2017 By: Abbie Walker

One of the coolest things about baking is that it’s a science. Meaning, that when you scale out your ingredients and mix them together, they undergo chemical reactions to bring you your final product. Which makes you, technically, a scientist!

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The New Norm for Snack Foods

Published on Mar 7, 2017 By: Abbie Walker

As a kid, snacks are a staple in your diet. Whether it is some carrots, fruits, crackers, or pretzels, snack foods have always been a hit with the young crowd. Although, older generations still take advantage of “snack time.” And, why not? Snacks can give a great boost to anyone’s day. They can help with low blood sugars and small hunger cravings, plus provide some health benefits that may have been missed in an earlier meal.

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Tags: food


The Battle Between Baking Soda and Baking Powder

Published on Mar 2, 2017 By: Abbie Walker

Baking soda and Baking powder are two of the most well-known and popular chemical leaveners for at home baking. Recipes normally call for one or the other or both to be used. Why?

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Tags: baking, Featured Post


Unique Starches

Published on Aug 24, 2016 By: Abbie Walker

Foods high in starch are a main staple in diets as it provides fibers, proteins, and vitamins. The more common foods high in starch are potatoes, corn (maize), wheat, and rice. However, there are some unique starches that are rising in popularity and may provide different health benefits and substitutions.

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The Sugar Rush-Natural vs. Artificial Part 2

Published on Aug 9, 2016 By: Abbie Walker

In the last post, we discussed the benefits of natural sugars and their qualities. Next, we will look at artificial sugars.

Artificial Sugars, or otherwise known as, artificial sweeteners, are one answer to society’s ever growing problems with obesity and diabetes. These substitutions have been approved to seemingly contribute to weight loss and a low-calorie diet. However, there are a few drawbacks.

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Tags: health, nutrition


The Sugar Rush-Natural Vs. Artificial

Published on Aug 2, 2016 By: Abbie Walker

Sugar, every sweet tooth’s secret desire.  Whether natural or artificial, there are hidden sugars in most of what we eat. Now, more than ever, we have embraced sugars and the different forms they wear.

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Tags: health, nutrition


National Ice Cream Day

Published on Jul 17, 2016 By: Abbie Walker

Happy National Ice Cream Day! What a perfect time and temperature to celebrate the iconic cold treat. Whether you like a scoop or swirl, cone or cup, ice cream is a beloved treat for young and old.

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