BAKED in science
Podcast
Time to get BAKED in Science! Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!
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iba is 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. Read More
From regulation compliance to pushing for sustainability, 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. Read More
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. Read More
The baking industry is always evolving to meet consumer demands. That’s why it’s important to keep tabs on the latest bakery trends, equipment, and ingredient solutions. Read More
Last year, BAKERpedia was on the show floor at iba 2023! Host Mark Floerke is joined by three baking industry professionals to explore equipment, ingredient, and ventilation solutions at the show. Read More
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 santizing, which can be used to kill bacteria, molds, yeasts, and viruses on bakery products and is as natural as sunlight. Read More
Shelf life extension is a complex issue that doesn’t have a simple solution, however, enzymes can be a useful tool on the journey towards keeping baked goods fresher longer. Enzymes can be utilized as dough conditioners, fermentation enhancers, and anti-staling agents. Read More
