The baking industry, a crucial segment of the broader food sector, stands on the precipice of significant transformation driven by advancements in packaging technology. Recent findings from the Transforming Packaging and Processing…

Lara Schütz, a Romanian-Austrian master baker, is one of the first specialists who helps artisanal and industrial bakers explain to the consumers how their bread products fit in their meals and what they should be paired with. Just as one…

Chef Jürgen Ellenbeck, a master baker with 46 years of experience, has been in Dubai for nearly 20 years, having opened his bakery four years ago during the height of the pandemic. In this interview, we explore his journey, the challenges…

Craft bakers and in-store bakeries rely on deck and rack ovens to put out consistent products. The latest models issued by the most important oven producers also step up their game to help bakers achieve their sustainability objectives.…

The sandwich bread market represents a significant segment within the broader baking industry, characterized by a blend of tradition and innovation, driven mainly by evolving consumer preferences.  The sandwich bread market is vast and…

Starch and fiber are both complex carbohydrates, but your body processes them in very different ways — one provides energy, while the other meets non-energy nutritional needs. Most people should get 40 to 60 percent of total calories from…

Eggs play various roles in baking, such as binding ingredients, adding moisture, contributing to leavening, and enhancing flavor. Replacing them in baking became increasingly popular, particularly due to dietary restrictions, allergies,…

In the Iberian Peninsula, consumers faced significant inflation and that informed their purchasing decisions, especially when it comes to staple foods like bread. The fiscal measures the Spanish and Portuguese governments took in 2023…

Enzymes are the little secret in every baker’s arsenal. They help with all dough challenges, from unpredictable gluten content in wheat flour to the finickiness of gluten-free and plant-based products.  Enzymes, including dough improvers,…

As a professional baker, understanding alternative flours is essential for adapting to changing consumer demands, whether for gluten-free, low-carb, or simply more nutritious products. Alternative flours can significantly affect the…

Automated equipment helps bakers control the cleaning processes better and with less human error. It’s also time, water, energy and chemicals-saving, which means it allows manufacturers to achieve their sustainability objectives easier.…

Sustainability is a core business value, otherwise it can’t have a real impact on a company’s carbon footprint or the financial bottom line. By integrating sustainable practices, the baking industry can contribute to a healthier…

Industrial bakery process optimization involves using advanced technologies and methodologies to enhance efficiency, quality, and productivity in the baking process. Several advanced solutions are available to accomplish this, focusing on…

More and more companies and professional baking associations put their best foot forward to ensure traceability for the vulnerable raw materials the industry relies on: cocoa, palm oil, vanilla, eggs. Their initiatives are starting to show…

Frozen cookie dough may come to bakeries and homes as rolls, pucks or portioned sheets, in classic flavors such as chocolate chip or innovative ones like caramel latte, made with conventional ingredients or with organic ones, omnivore or…

The rise of plant-based diets has led to an increased demand for plant-based baked goods. However, plant-based bakeries face several unique challenges in meeting this demand while maintaining quality, taste, and texture.  Plant-based bakery…

The Scandinavian bakery market saw an increase with the end of the pandemic restrictions, but habits acquired during lockdown are still going strong.  In a new market report by Euromonitor International, analysts explain how the Swedes,…

Baking plant-based products comes with a series of specific challenges, as working with alternative ingredients - from nut flours to vegetable oils to plant-based eggs, butter, and milk - changes dough characteristics in many ways. But…