Deck or Rack? Or Both?

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.…

Enzymes to the Rescue

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,…

Exciting New Alternative Flours

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…

Food Safety in the Automation Age

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.…

Scandinavia Still Bakes at Home

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,…

Free-from, Not Free Form

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…