Bernd Kütscher, the managing director of the National Academy of the Bakery Trade and the German Bread Institute, gives us a tour of the German bakery market and how has the education system for bakers been adapting to the changes in…
Read More...

The bakery industry in the Asia Pacific region is undergoing remarkable transformation, driven by evolving consumer preferences, rapid urbanization, and technological advancements. With a projected market value set to reach USD 268.98…
Read More...

The modern bakery faces rising production costs and increasingly complex challenges such as tighter regulatory requirements, fluctuating raw material prices, and the constant pressure to improve efficiency. In this reality, industry…
Read More...

Although most bakery goods are consumed fresh, there is also a sizeable demand for frozen varieties in sectors such as bread, cakes and pastries. The frozen market encompasses a range of sectors, including frozen dough supplied to outlets…
Read More...

Scoring—the deliberate incision of dough surfaces prior to baking—is an important process that influences both the aesthetic and structural qualities of the final bread product. This technique guides the dough's expansion during baking,…
Read More...

Ingredient producers have been investing heavily in research and development of new solutions that help baked goods stay fresh longer. These solutions help prevent food waste and save ingredients, energy and work hours that would otherwise…
Read More...

From a rheological perspective, dough behaves as a non-linear, rate-dependent material, capable of experiencing significant deformations with only limited elastic recovery. This characteristic makes dough particularly well-suited for…
Read More...