Baked In Science

After getting over 12,000 views on our LinkedIn post, and plenty of comments on how Chadwick White was able to throw a gluten free pizza crust in the air, I was able to get Chad onto my show. As one of the original founders of Udi’s bread, Chad shared the beginnings of his gluten-free journey, and the challenges he faced when sourcing for gluten-free ingredients. He discusses the importance of the secret ingredient he used for making the dough so elastic that it holds up to the throw in the air. Chirag Sabunani, a gluten-free baker, discusses the need for gluten-free products in India and asks Chad about shelf life extension techniques. Chad can be reached at chadwick@glutenfreebakingsolutions.com . Also in this episode, we have a HVAC analysis expert, Paul Ziehr talks about segregating your bakery into a gluten-free area and what to look at when you do this. He recommends techniques you can use to save huge on energy costs. Paul can be reached at paulz@energyrecoverypartners.com.