Baked In Science

Since 2020, the baking industry has seen its fair share of changes, shake ups, and pivots due to the pandemic. Even now as the world makes its way to a new normal, the effects of the last year and half are still impacting bakers around the world. In this BAKED in Science episode, your host Mark Floerke interviews 4 different stakeholders to see how different bakers and companies have survived and evolved from the pandemic. Keith Foreneck at Lallemand Baking Solutions With 34 years in the baking industry and several bread technology patents, Keith now works as a technical product manager with Lallemand Baking— a supplier of yeasts, enzymes, and other ingredient solutions. Keith talks about the shipping disruptions and gluten shortages faced by the industry. However, he also shares about a cost-effective gluten replacer that offers multiple solutions. Mark Tsemak at Red Square Bakery For the last 31 years, Red Square Bakery has been selling authentic Russian foods to Canada and the US. With a large retai