Baked In Science

What trends should you be paying attention to this year in the baking industry? Here are a few to keep on your radar. But before you can be truly successful with new products and processes, you’ll need a solid foundation in some of the important aspects of baking and key functional ingredients. So Dr. Carson brings on Dr. Jayne Bock, the Technical Director for the Wheat Marketing Center, to answer a few commonly-asked questions such as: - What does peak time on a farinograph mean? - Why do flour properties fluctuate? - What’s the perfect pH for water for fermentation? If you’re looking for more in depth answers, you’re in luck! Dr. Carson and Dr. Bock are launching a series of 2-day technical trainings, called bootcamps! This is the chance to get hands-on experience and learn from the experts! The first one is all about flour and functional ingredients! Register here: http://bakerpedia.com/resources/commercial-baking-bootcamps/ Looking for something a little more inspirational? We’re also offering one