Baked In Science

Choosing the right flour can make or break your bakery process. Wheat flour constitutes over 50% of bread formulas and about 25% of cake formulas, which is why controlling the quality (https://bakerpedia.com/processes/flour-quality/) of this key ingredient is essential. Through R&D and collaboration with millers, bakers can reduce costs over time while maximizing their yield and profits. In this episode of BAKED in Science, host Mark Floerke is joined by master baker Richard Charpentier to discuss how bakers can use the right ingredients to get the most out of the research and development process. 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. Better Ingredients for