Shows
BAKED in ScienceEP105: How Flour Influences Product DevelopmentWheat flour is the backbone of most baked goods, making up over half of a bread recipe and about a quarter of a cake. That’s why keeping an eye on your flour quality (https://bakerpedia.com/processes/flour-quality/) is crucial for optimal product development. The key is picking a flour that works well with your application and process in order to get the texture, flavor, and consistency you’re aiming for, each and every single time.
In this episode of BAKED in Science, host Mark Floerke is joined by Dimitrios Argyriou, Managing Director at Grainair. Grainar (https://grainar.com) offe...
2025-12-1228 min
BAKED in ScienceEP104: Repurposed Grains for Less Food WasteAn estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system.
In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in...
2025-11-2534 min
BAKED in ScienceEP103: Exploring Flour and Fermentation with a Bread SommelierBread is more than just a staple food. It’s the cornerstone of countless meals around the world!
It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers.
In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland’s first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra’s Bakery, using her expertis...
2025-10-2322 minBAKED in ScienceEP102: Leveraging Data for Optimal Quality ControlMaintaining quality control (https://bakerpedia.com/processes/quality-control-for-baking-ingredients/) and product standards is an essential part of the baking process. Modern bakeries require accuracy, reliability, and streamlined operations to optimize output and ensure consistent results that meet consumer demands. Luckily, there are tools and equipment (https://bakerpedia.com/how-to-improve-dough-quality-using-the-mixolab/) available to make these tasks more manageable, all the while championing objectivity and repeatability.
In this episode of BAKED in Science, host Mark Floerke is joined by Lena Bosc-Bierne, Applications Specialist at CHOPIN Technologies, a KPM Analytics brand. KPM Analytics (https://bakerpedia.com/kpm-analytics/) supplies instruments that measure critical quality parameters of...
2025-10-0124 min
BAKED in ScienceEP101: Taking a Bite out of IBIE 2025 with AB MauriIBIE, the International Baking Industry Exposition (https://www.bakingexpo.com), is the biggest baking event in the Northern Hemisphere that takes place every three years. This year’s event will take place from September 13 to 17 in Las Vegas, Nevada. As the show draws near, what better way to prepare than by getting a sneak peek of what will be happening at the show?
In this episode of BAKED in Science, host Mark Floerke is joined by Rick Oleshak, Vice President of Marketing at AB Mauri North America to discuss IBIE. AB Mauri North America (https://bakerpedia.com/ab-mauri/) is a di...
2025-08-2120 minBAKED in ScienceEP100: Magic EnzymesEnzymes are protein catalysts that facilitate chemical reactions in bakery products without producing any change in their molecular structure. In the baking process, enzymes (https://bakerpedia.com/ingredients/enzyme/) have many functions, including aiding fermentation, reducing mixes, modifying dough handling properties, dough strengthener, and even crumb softeners. Their multi-purpose abilities make them very valuable to the modern baker.
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://bakerpedia.com/enzyme-innovation/) In his 28 years of rich experience in enzymes and probiotics, Dipak has travelled...
2025-07-3140 minBAKED in ScienceEP99: Health Concerns Around Ultra-processed FoodsUltra-processed foods (UPF) have become commonplace in the fast-paced world of today, as the food industry’s answer to consumer demand for convenience. In recent years, there has been growing concern for how these foods may be affecting public health.
In this episode of BAKED in Science, host Mark Floerke is joined by Bogdan Dobraszczyk, retired research fellow. Bodgan has worked in the cereals industry for many years as a research scientist at Rank Hovis MacDougall Research Centre, and then as a Research Fellow at the Reading University where he developed and worked on many research projects on dough rheology an...
2025-06-1142 minBAKED in ScienceEP98: Scaling Up in the BakeryScaling up is the process of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, production scaling (https://bakerpedia.com/how-thermal-profiling-can-help-scale-up-bread-production/) is one of the major challenges these operations may face. Fortunately, there are experts who can help guide you through the process of scaling your bakery business.
In this episode of BAKED in Science, host Mark Floerke is joined by Jacinta Kemboi, Senior Food Scientist and Director of Product Development and Innovation at Cama Research & Development Consulting. Cama Research (https://camaresearch.com) aims to support small health food...
2025-05-2947 min
Scaling Your Healthy Food ProductWhat It Really Takes to Scale Your Food Brand — A Conversation with Mark FloerkeScaling a food business takes more than a great recipe—it takes strategy, systems, and the right support. In this episode of Baked in Science, I sit down with fellow food industry consultant Mark Floerke for a real, behind-the-scenes conversation on what it actually takes to go from kitchen success to commercial scale. From ingredient sourcing to co-manufacturing, we talk through the decisions that make or break a growing food brand. Whether you're thinking about co-packing, refining your operations, or just wondering when to make your next big move—this episode will give you clarity, conf...
2025-05-2348 minBAKED in ScienceEP97: Sweet Baking SolutionsSugar reduction is a hot topic for bakers looking to meet current market trends and satisfy health-conscious consumers’ demands. However, bakers know that sugar (https://bakerpedia.com/ingredients/sugar/) is a critical ingredient in many baked goods, including cakes, pastries, and cookies. It not only provides a sweet taste and influences flavor perception but also has several important functional properties, which are vital to bear in mind when reducing or replacing sugar.
In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Julia DesRochers, Senior Principal Scientist at Tate & Lyle. Tate & Lyle is a world leader in...
2025-04-1144 minBAKED in ScienceEP96: AI Automation in the Baking IndustryArtificial intelligence is getting a lot of attention these days, and many are wondering how it can be harnessed to help today’s bakers. While it’s too soon to understand the full extent of AI’s capabilities, this technology is already being used to reduce product loss (https://bakerpedia.com/how-to-avoid-product-loss/), boost quality assurance (https://bakerpedia.com/food-safety/quality-assurance/), and much more in bakery plants.
In this episode of BAKED in Science, host Mark Floerke is joined by five bakery experts to discuss the future of artificial intelligence in the baking industry and how it can be used to improv...
2025-03-171h 08BAKED in ScienceEP95: Support for Canadian EntrepreneursProfessional guidance and support for entrepreneurs in the food and beverage industry is invaluable, especially for those who may just be starting out. Whether that’s through mentorships or sharing knowledge (https://bakerpedia.com/empowering-the-global-baking-industry/), initiatives and resources that uplift entrepreneurs can encourage their growth and boost their overall success in the food industry.
In this episode of BAKED in Science, host Mark Floerke is joined by two individuals who work to support entrepreneurs in the Canadian food industry.
Natalie Fredrick-Wilson is a Business Advisor at the Center for Women in Business (https://www.centreforwomeninbusiness.ca) at Mount St. Vincent Un...
2025-02-0557 minBAKED in ScienceEP94: Tackling Baking Challenges with Research ConsultantsIn the baking industry, each step, bit of expertise, and technical skill plays a vital role in achieving excellence. Whether you’re an experienced baker aiming to grow your enterprise or an enthusiastic home baker preparing to venture into commercial production, the path to success has both obstacles and possibilities. This is where a bakery consultant (https://bakerpedia.com/elevate-your-baking-business-with-a-bakery-consultant/) proves invaluable, serving as a trusted partner to navigate challenges and open the gateway to success.
In this episode of BAKED in Science, host Mark Floerke is joined by Garteth Armanius, Technical Director, and Victoria Yeung, Senior Project Manager, at Pr...
2025-01-0730 minBAKED in ScienceEP93: Adopting AI and Vision Inspection In Production LinesProviding high-quality bakery products is essential for successful bakery operations. However, traditional, rule-based methods for quality assurance (https://bakerpedia.com/food-safety/quality-assurance/) can be time-consuming and have become more difficult with current labor shortages. Vision inspection is an alternative that has been on the market for decades, used initially for final inspection and packaging. Nonetheless, in recent years, its capabilities have evolved with the latest technological advances, including artificial intelligence.
In this episode of BAKED in Science, host Mark Floerke is joined by Yuegang Zhao, Chief Commercial Officer at KPM Analytics to discuss vision inspection, artificial intelligence, and how they...
2024-12-1232 minBAKED in ScienceEP92: The Baker to Baker ApproachSeasonal baking opens up exciting possibilities for commercial bakers to captivate customers, drive sales, and maintain a competitive edge. Tailoring your bakery’s offerings to each season keeps your bakery both relevant and irresistible. Of course, crafting these seasonal delights (https://bakerpedia.com/festive-bakes-and-seasonal-treats/) demands more than creativity. it calls for technical skill in formulation, precise processing, and rigorous quality control to ensure each treat is perfectly executed.
In this episode of BAKED in Science, host Mark Floerke is joined by three other baking industry professionals to discuss a baker to baker approach to seasonal baking.
Richard Charpentier has over 35 ye...
2024-11-0652 min
BAKED in ScienceEP91: Less Shortening, More FoldabilityShortening (https://bakerpedia.com/ingredients/shortening/) is a commonly used ingredient in commercial baking, which helps produce moist and soft baked goods. However, this ingredient can come coupled with challenges such as off-flavors, rising costs, and not appealing to health-conscious consumers. Fortunately, enzymes can offer bakers solutions for these issues.
In this episode of BAKED in Science, host Mark Floerke is joined by Dipak Roda, Senior Vice President of Market & Business Development at Enzyme Innovation (https://bakerpedia.com/enzyme-innovation/). Enzyme Innovation is a research-driven true manufacturer with more than 67 years of manufacturing experience, and unparalleled expertise in industrial probiotics and...
2024-10-1637 min
BAKED in ScienceEP90: Innovation in Quality Assurance and Quality Control ProcessesQuality control for ingredients and raw materials (https://bakerpedia.com/processes/quality-control-for-baking-ingredients/) is an important part of the production process for bakeries of all sizes. From flour quality to moisture, protein, and ash, there are a myriad of factors that can affect the quality of bakery products.
In this episode of BAKED in Science, host Mark Floerke is joined by Arnaud Dubat, Director of Business Development at CHOPIN Technologies, a KPM Analytics brand. KPM Analytics supplies instruments that measure critical quality parameters of incoming ingredients, analyze products during the baking process and ensure final product quality. Their comprehensive range of...
2024-09-1143 min
BAKED in ScienceEP89: Giving Food Waste A New Life with NutraberryFood waste contributes significantly to environmental degradation, as large quantities of edible food are discarded for various reasons including cosmetic standards and logistical inefficiencies. However, more and more companies are rising to the challenge of mitigating food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/) and reimagining ways to put these scraps to good use.
In this episode of BAKED in Science, host Mark Floerke is joined by David Wishnick of Nutraberry (https://www.linkedin.com/company/nutraberry/). Nutraberry is a Pacific Northwest natural functional ingredient manufacturer of berry seed flours and oils. This company upcycles berry seeds created during the production of...
2024-08-0625 min
BAKED in ScienceEP88: The Rise of Bakery Showcase CanadaBakery Showcase is one of the most important events in the Canadian baking industry and the perfect place to catch up on the latest trends and innovations. Established in 1932, the Baking Association of Canada (BAC) [https://www.baking.ca] serves as the national representative for the Canadian baking industry, which has historically run this well-known event.
In this episode of BAKED in Science, host Mark Floerke is joined by Colleen Cross of Annex Business Media (https://www.annexbusinessmedia.com), Editor of the Bakers Journal (https://www.bakersjournal.com) and Canadian Pizza Magazine (https://www.canadianpizzamag.com) to discuss the growth...
2024-07-0927 minBAKED in ScienceEp85: Innovative Baking Technologies at iba 2023While 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...
2024-04-1133 minBAKED in ScienceEp84: Celebrating Canadian BakersFrom 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 BA...
2024-04-0140 minBAKED in ScienceEP 82: Best in Bakery Trends 2023The 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 reduct...
2024-02-0150 minBAKED in ScienceEP 81: Exciting Bakery Solutions from iba 2023Last 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 So...
2024-01-1819 minBAKED in ScienceEP80: Baking With Steam at iba 2023This 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 Ba...
2023-11-2725 minBAKED in ScienceEP79: The Bright Future of UV Sanitizing TechnologyShelf 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 D...
2023-10-1739 minBAKED in ScienceEP 78: Boosting Efficiency and Sustainability with Release AgentsThere’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 Ob...
2023-08-2240 minBAKED in ScienceEP77: Improving Shelf Life with EnzymesShelf 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 wi...
2023-06-2828 min
(Dersten) Sonra08 | En etkili ders çalışma yöntemi nedir? (Bölüm 4)Ders çalışmak için masaya oturdun. Ne çalışacağını belirledin. Vallahi harikasın! Fakat, ödevler, vizeler veya finaller kapını çalarken bir de az vaktin kalmışken nasıl çalışmalısın? Sence daha az çalışıp daha yüksek not alabilmek mümkün mü?
Kesinlikle mümkün! Derslere etkili çalışmakla ilgili sana bir bölüm serisi hazırladım. Bu bölümde, en etkili ders çalışma yöntemini makalelerle harmanlayıp sana anlatacağım. Serinin son bölümünde, en etkili çalışma yönteminden bahsedeceğim. Peki podcastte paylaştığım noktalardan daha da fazlası...
2023-06-1513 min
BAKED in ScienceEP76: Regulations and Compliance in Food LabelingGetting 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...
2023-05-3156 min
BAKED in ScienceEP75: Unleashing Innovation in Baking IndustrySuccess 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 experi...
2023-04-2731 min
BAKED in ScienceEP73: Shared Knowledge for the Baking IndustryBeing 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 Foun...
2023-03-0227 min
BAKED in ScienceEP 72: Empowering Research and the Senegal Bonbon BouyeAs 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 wi...
2023-02-1344 min
BAKED in ScienceEP71: Possibilities in 3D Food PrintingCreativity 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 Hass...
2022-12-2029 min
BAKED in ScienceEP70: Add Protein, Hold the GlutenDeveloping 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 t...
2022-12-0831 min
BAKED in ScienceEP 69: IBIE Trends and HighlightsThe 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...
2022-11-0722 min
BAKED in ScienceEP68: The Art of LaminationA 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 bake...
2022-09-2928 min
BAKED in ScienceEP67: Baking Industry Update and Top Trends Pt. 2There’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...
2022-08-0419 min
BAKED in ScienceEP66: The Gift of Baking: Marda StoliarBakers 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 wo...
2022-07-1128 minBAKED in ScienceEP65: The Science of FlavorRich, complex flavors can truly set a baked good above the rest. And while familiar, traditional flavors can make customers fall in love with your brand, out-of-the-box profiles can take it to a whole new level!
The possibilities are practically endless when it comes to flavors in baking.Typically, they are added to food to boost the aroma, taste and sensate components that make a food more desirable—from a burst of fruit flavor to a kick of spice. Learn more about flavors in baking: https://bakerpedia.com/ingredients/flavors/
So what’s new in the world of flavors? In this...
2022-05-2417 minBAKED in ScienceEP64: Baking FAQ with the BAKERin TeamHere to tackle the biggest issues and top questions in the baking industry is the BAKERin team (https://bakerpedia.com/bakerin/)! As part of BAKERpedia’s influencer program, these seasoned professionals share their knowledge and keep you up to date on the latest innovations.
In this roundtable discussion, the group talks through some of the frequent problems they see in their respective fields, such as:
- What needs to be changed about manufacturing in the baking industry
- Improving productivity and consistency for bakeries
- Understanding flour quality and how to communicate more efficiently with your miller
- Explaining raising ca...
2022-04-2940 minBAKED in ScienceEP63: Baking Industry Update and Top Trends Pt. 1What’s the latest trends and biggest topics in the baking industry right now? After a disruptive few years, with aftershocks still impacting businesses and consumers, there’s a lot to talk about.
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 servic...
2022-03-2921 minBAKED in ScienceEP62: What’s New at BAKERpediaAs a baking professional, there’s always something you can do to further improve your craft. Whether it’s learning more techniques, understanding the science behind it, or learning new skills for popular trends, more knowledge is out there.
At BAKERpedia, our goal has always been to share that knowledge with you. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Lin Carson who shares how BAKERpedia has created new online training and learning opportunities through the pandemic, and what’s in store for 2022.
The BAKER Academy
Last year, we launched the BAKER Academy, an online...
2022-02-0813 minBAKED in ScienceEP61: Planting a Love of Cereal ScienceFlour is at the heart of so many baked goods, so it’s no surprise that wheat is a passionate subject for many bakers and food professionals. For Claudia Carter, that passion has not only driven her career, but inspired her to share it with the next generation.
In this episode of BAKED in Science, your host Mark Floerke is joined by Claudia Carter, the Executive Director of the California Wheat Commission(CWC). While studying food sciences, she developed a passion for understanding the quality of wheat and its many varieties. This led to her obtaining a Master of Science in...
2021-12-2022 minBAKED in ScienceEP60: A Marketing Strategy Success StoryWith all the changes to the baking industry over the last two years, how companies interacted with customers was a big one. Trade shows, face-to-face demonstrations, and lab visits were uncertainties or simply impossible. Here is how one ingredient supplier met these challenges head on.
Your BAKED in Science host Mark Floerke invites Anne Hoest Stenbaek from Arla Foods Ingredients. With over 20 years of international marketing communication experience with both BtC and BtB in the food value chain, she is now Head of Marketing at the whey-based ingredient supplier (https://bakerpedia.com/ingredients/whey-protein/).
As the company heeded into 2021, they...
2021-11-3020 min
BAKED in ScienceEP59: Cut Carbs & Boost Fiber with Resistant StarchIf you’re not familiar with resistant starch, you should be! This power-house ingredient is a unique and interesting form of starch with many applications and benefits. It’s a type of dietary fiber that’s resistant to degradation and digestion. In baked goods, it boosts nutrition and adds functionality as well.
Learn more: https://bakerpedia.com/ingredients/resistant-starch/
In this episode of BAKED in Science your host Mark Floerke gets all his resistance starch questions answered by Tanya Jeradechachai, the Vice President of Ingredient Solutions R&D at MGP Ingredients. With a background in cereal science and a solid famili...
2021-10-2818 min
BAKED in ScienceEP58: Talking DonutsDonuts are a classic bakery treat that seem to be a forever favorite. Ranging from simple to deliciously complex, they also are a space for innovation and creativity. And while producing fried dough may seem simple enough, donuts do come with their fair share of unique challenges. So here to circle up the truth about donuts is your BAKED in Science host Mark Floerke and Randy McArthur with Dawn Foods.
Randy is a second generation baker who grew up above his father’s small bakery in St. Louis, Missouri. He took over the business in 1976, and over the next 36 years gr...
2021-10-1422 min
BAKED in ScienceEP57: Survival and Evolution in the Baking IndustrySince 2020, the baking industry has seen its fair share of changes, shake ups, and pivots due to the pandemic. Even now as the world makes its way to a new normal, the effects of the last year and half are still impacting bakers around the world.
In this BAKED in Science episode, your host Mark Floerke interviews 4 different stakeholders to see how different bakers and companies have survived and evolved from the pandemic.
Keith Foreneck at Lallemand Baking Solutions
With 34 years in the baking industry and several bread technology patents, Keith now works as a technical product manager with Lallemand...
2021-09-2936 min
BAKED in ScienceEP56: Gluten Free Pt. 2 Product DevelopmentAs the demand for gluten-free baked goods has grown over the years, so has the ingredient technology to make delicious products. However, there are still plenty of challenges and opportunities for bakers and R&D teams.
When removing protein in the form of gluten in baking, it is mandatory to incorporate other sources of protein to replace that functionality. Plant-based proteins, natural fibers and gums are capable of forming strong gels, binding water, emulsifying and stabilizing foams. Common sources of gluten-free protein include egg solids, dairy/whey, soy, rice and pea protein. Learn more here: https://bakerpedia.com/tips-for-gluten-free-baking/
Gluten...
2021-07-2837 min
BAKED in ScienceEP55: Gluten Free Pt. 1 Why it MattersThe interest in gluten free products (https://bakerpedia.com/processes/gluten-free/) is not slowing down and has established itself as a lasting trend. Usually, when discussed in the baking industry, the conversation focuses on replacing gluten in formulas and R&D solutions. However, sometimes it’s helpful to take a step back and hear stories from the customers buying gluten-free products.
At the peak of the trend in 2015, 8% of people followed the gluten-free diet and 64% of US consumers indicated they considered it to be very healthy. Motives for purchasing gluten free products can run from trying something new, to dietary re...
2021-06-1626 min
2021-05-1516 min
BAKED in ScienceEP54: Getting a Rise with Chemical Leavening Pt. 2Take a deeper dive into chemical leavening in part two of our look into the systems help so many baked goods produce the final perfect texture and structure.
Chemical leavening systems are essential to a number of baked goods. Blends, like baking powders, are typically made up of a food-grade base, a leavening acid, and an inert filler like starch. They must be blended at just the right ratio into your formula for success.
In this episode your podcast host Mark Floerke explores the impact these systems have on the development of products. He is joined by Dr. Sharon Book...
2021-04-2945 min
BAKED in ScienceEP52: Mix, Match & MaximizeLooking for a way to mix things up with your product lines? Add new flavors and cut costs with mixes and bases. This is a way to maximize opportunities for growth, innovation, and diversification. So what exactly are mixes and bases, and why are they so great? Well, here to tell us all about it are two industry experts who work with them quite a bit.
Your BAKED in Science host Mark Floerke is first joined by Al Orr, the VP of Sales and Marketing with J&K Ingredients, a value-added ingredient company that’s been around for over a hu...
2021-02-261h 04BAKED in ScienceEP51: A New Era of BAKED In ScienceHere to kick off a new year—and brand new era of BAKED in Science—is Mark Floerke! With 45 years of industry experience, he knows the ins and outs of baking. And now he’s here to host this podcast, sharing all his knowledge and insight with you.
From working in small to large bakeries, to preparing food for royalty and popstars, Mark has had an eventful career in baking. It all started with an apprenticeship in Germany as a pastry chef. He credits his humble beginnings as the root of his practical and scientific understanding of baking. From there, he gai...
2021-01-1119 min
BAKED in ScienceE50 - Is Aquafaba the Future of Egg Replacement?Aquafaba, the waste water from cooking legumes such as chickpeas, may not sound that exciting. However, it can be utilized in innovative and sustainable ways by the food industry. It’s protein and fiber content allows it to function as an egg replacement!
The research into aquafaba has been going on for a few years, but it’s now reached a point that’s ready to move onto the commercialization stage. Here to tell us all about it is Luca Serventi, a lecturer at Lincoln University in New Zealand. Luca, whose focus is food innovation and development, has spent the last f...
2020-11-1919 min
BAKED in ScienceE47 - The Vegan Trend in BakingThe vegan trend may have started off small, but it’s a force to be reckoned with these days. For bakers, it means replacing key functional ingredients. However, it’s also an opportunity for innovation and powerful solutions. So what do you need to know about it?
Our first guest to weigh in is Mark Floerke, the community and forum manager with BAKERpedia. Trained as a pastry chef and confectioner in Germany, Mark is a seasoned baker who has recently retired after 25 years with ADM. He shares with Dr. Lin how he has seen the vegan trend evolve over the year...
2020-06-1140 min