Bakery Blog

Bakery Blog


Clean Label Baked into Consumer Bread Preferences

Published on Jan 8, 2020

As clean label expands in the bread aisle, many manufacturers are asking how they can give consumers the labels they’re looking for without sacrificing quality. Fortunately, it’s not an all or nothing proposition. Learn the top three strategies for improving product offerings in clean label bread.


Emerging Trends in Center-Aisle Bread

Published on Aug 27, 2019

This year’s International Baking Industry Exposition (IBIE) has over 100 sessions, international attendees, and even virtual reality tours of industrial bakeries around the world. Here’s a sneak preview of the emerging trends in center-aisle bread we expect to learn more about at IBIE.


The Current State of the Bakery Industry

Published on Jul 9, 2018

Here's a look at everything you need to know about what’s happening right now in baking—from spinach bread to charcoal croissants to crackers that resemble Swiss cheese. 

The Role of Enzyme-Based Dough Improvers in Bakery Products

Published on Oct 18, 2017

What’s in a loaf? A basic loaf of bread contains four ingredients: flour, water, yeast, and salt.1 But if we stop there, we’ll have a European-style bread that goes stale in a day.2 Bread that is mass produced and distributed needs a little help from food science to achieve machining tolerance, volume and texture consistency, and delayed staling.

Ascorbic Acid: The Dispute

Published on Aug 4, 2017

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


National Bagelfest Day

Published on Jul 25, 2017

July 26th is National Bagelfest day! Bagels are unique in the bread world for their hard chewy outsides and their soft, warm insides. There are so many varieties of bagels like the everything bagel, sesame seed bagel, blueberry bagel, etc. There are even rainbow bagels to keep up with food trends.

The Battle Between Baking Soda and Baking Powder

Published on Mar 2, 2017

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?


The Secret Guide to Whole Grains

Published on Jul 6, 2016

The 2015 - 2020 Dietary Guidelines for Americans recommend an increase intake of vitamin D, potassium, and fiber in the diet. The guidelines also encourage a shift in our diets such that at least half of grains consumed should be whole grain. An easy way to consume more vitamin D, potassium, and fiber is through the consumption of whole grains. Whole grains can be fortified with a variety of of vitamins, minerals, and fiber to shape the American diet closer to the guidelines (1).Whole grains naturally contain a variety of essential nutrients. Some of the most common vitamin and minerals in whole grains are iron, magnesium, phosphorus, zinc, copper, manganese, potassium, selenium, and B vitamins. Protein and fiber are also an essential component of whole grains (2).