Baked In Science

You never know what bakery innovations you’re going to find at the IBA trade fair. Luckily, I got to learn about some cutting-edge products that offer interesting solutions to some of the biggest trends of the industry. Steamed Donuts If you’re on social media much, you have have noticed people’s obsession with donuts. Is there a way to make donuts healthy, though? Now there is! Masdac International and Puratos have teamed up to create a steamed donut! The fat content is cut in half, and the shelf life is up to 15 days. I chat with Hoyte Smitt from Masdac International and Xavier Taverne from Puratos about this exciting technology, and its uses beyond donuts. Learn more about steamed donuts at www.masdac.co.jp/e/. And go to www.puratos.com to learn how you can test the equipment with Puratos. Temper Wheat in half the time Listeners may remember meeting Dr. Bernard Noll, inventor of Rapidojet technology, on an earlier episode of BAKED in Science. I catch up with him again to hear what breakthroughs th