Seasonal 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 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. He is currently the CEO of Baking Innovation (https://baking-innovation.com), finding practical uses for emerging innovations and technologies. Denise Stemmler is a Technical Sales Representative at Bakers And Us (http://www.bakersandus.ca/en/). Bakers & Us is a full service wholesale distribution expert, servicing the bakery and pastry industries of the Greater Toronto Area. Peter Jacobs is a highly skilled RBA Certified Master Baker with over 40 years of baking experience. He uses his experience in the bakery and food production industry at his company, The Bakers Workshop (https://thebakersworkshop.ca), to consult clients in product development, production-line application, economic production efficiencies, formula development, and mentoring recruits. The Change of Seasons in the Bakery Some topics covered include: Bakery preparation for the holidays Leveraging current technology Ingredient cost considerations for seasonal baking Learning from other bakers Baking regulation and certification Artisanal techniques in seasonal baking This podcast is brought to you by: Enzyme Innovation Enzyme Innovation can help you extend shelf-life and prolong softness in your baked goods with SEBake Fresh Ultra™, Enzyme Innovation's proven, high-performing Maltogenic Amylase. Call (909) 203-4620 or visit enzymeinnovation.com to learn more!

Shortening (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 enzymes. Improving Texture and Shelf Life with Enzymes As they discuss fat reduction, some topics covered include: Eco-friendly enzyme solutions Using enzymes in corn and flour tortillas The growing tortilla market The benefits of reducing shortening Shelf-life extension using enzymes Fat reduction possibilities in muffins This podcast is brought to you by: Enzyme Innovation Need to improve the foldability, rollability, and texture of tortillas? Enzyme Innovation can help with SEBake LO™ a powerful enzyme blend that can mimic shortening function when replacing up to 33% of shortening in wheat flour tortillas. Call (909) 203-4620 or visit enzymeinnovation.com to learn more!

Quality 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 analyzers is used by food producers throughout their production to improve efficiency, ensure quality, and protect their brand. Looking at Quality Control in a New Way During their conversation on quality assurance (https://bakerpedia.com/food-safety/quality-assurance/), some topics covered include: Variables that can impact flour type Discovering what does and doesn’t work for bakeries The importance of measuring Using new tools to collect more accurate data Improving efficiency for both bakers and millers Adjusting specifications to suit the ideal final product properties Troubleshooting quality issues This podcast is brought to you by: 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 www.kpmanalytics.com.

Food 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 seedless purée by focusing on manufacturing high quality berry seed powders to supply natural actives, colorants and exfoliants. Getting More Out of Fruit Some topics covered include: The nutritional value of fruit skins and seeds Supporting the evolution of the baking industry Fiber and oil production Addressing texture and mouthfeel Bread and artisanal applications This podcast is brought to you by: Goodway Technologies Goodway Technologies is a leading manufacturer of specialty cleaning and sanitation solutions engineered specifically for food and beverage production facilities such as Bakeries. These solutions include industrial dry steam cleaners, automated conveyor belt cleaning systems, alcohol atomizing mist spray systems, and industrial vacuums such as explosion-proof, HEPA, and wet/dry. See the Goodway difference with a free onsite demo. Call us today - 1-800-333-7467 or visit www.Goodway.com to learn more. Select Custom Solutions At Select Custom Solutions, we don’t just provide ingredients and services – we craft success stories for our customers in the food, beverage, and nutrition industries. Let us be the driving force behind your next masterpiece. Experience the difference with Select Custom Solutions – where innovation meets excellence, and your satisfaction is our priority. Learn more at selectcustomsolutions.com.

Bakery 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 and evolution of Canada’s Bakery Showcase (https://bakerpedia.com/baked-in-science-ep84-celebrating-canadian-bakers/) after the pandemic. In the 2024 Bakery Showcase Canada, Annex Business Media stepped in to help organize this trade show. Highlights from Bakery Showcase Canada As they recap this industry event, some topics covered include: Bakery Showcase Canada’s 2024 numbers How Annex Business Media got involved Organizing the showcase The wide variety of exhibitors Educational opportunities at the event Chronicling the history of Bakery Showcase Canada Mentorship and the future of the Canadian baking industry This podcast is brought to you by: Brabender This episode is brought to you by Brabender, A Brand of Anton Paar. 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. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com

The plant-based food trend has been growing steadily since 2017 when its market was valued at $3.9 billion. As of 2023, this market was valued at $8.1 billion with more consumers demanding plant-based alternatives, whether for ecological or ethical reasons. In the baking industry, plant-based baked goods (https://bakerpedia.com/the-plant-based-revolution-in-patisserie/) continue to be in high demand, with many citing reasons such as dietary restrictions, allergens, sustainability, and cost reduction. In this episode of BAKED in Science, Mark is joined by Morgan Keim and Brock Kuhlman of Plantible (https://www.plantiblefoods.com). Plantible is unlocking the power of plants to promote the health and longevity of people and the planet. They work with pioneering food brands to create better plant-based products that are affordable, tasty, and nutritious, making animal-based protein the less desirable alternative. Going Plant-Based for the Planet As they discuss plant-based protein alternatives, some topics covered include: Creating sustainable food systems RuBisCo (Rubi Protein™) Protein Consumer trend toward plant-based for health reasons Egg price volatility The science behind egg replacement Gluten-free enhancement Rubi Whisk™ to replace eggs in a variety of baked goods Innovating with ingredient solutions This podcast is brought to you by: 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

The better-for-you bakery trend has grown immensely in the last few years, as consumers demand more nutritious baked goods with plenty of functional ingredients. The high-protein bread (https://bakerpedia.com/processes/high-protein-bread/) trend, much like the keto trend, has shown plenty of staying power with grocery stores stocking more and more products in this category. In this episode of BAKED in Science, Mark is joined by Sebastien Canonne, co-founder of The French Pastry School (https://www.linkedin.com/school/the-french-pastry-school/) in Chicago, to discuss transitioning into R&D and the science that goes into designing better-for-you bakery products. The Role of Bakery Science in Nutritious Bakery Products As they discuss research & development of healthy baked goods, some topics covered include: The French Pastry School’s legacy How bakery science helps improve product quality Identifying nutritious types of protein Formulating EQUII The opportunities for plant-based, clean-label protein Capitalizing on food technology to further the growth of the baking industry This podcast is brought to you by: Brabender This episode is brought to you by Brabender A Brand of Anton Paar. 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. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com BlueSens Dough volume, gas retention, and total gas volume in only one measurement. YeastForce is for the determination of raising power, dough volume, gas retention, and total gas volume in the dough piece, or sugar solutions, as CO2 pressure measurements. YeastForce can determine the gas holding capacity in dough or of proofing dough samples, with yeast, baking soda, or sourdough as CO2 gas concentration kinetics. Visit www.bluesens.com for more information. Grain Millers This podcast is brought to you by Grain Millers, 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 www.grainmillers.com!

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

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