Articles Tagged with ''artisan baked goods''

Scheduled May 18‒22 in Düsseldorf, the international baking event will feature bakery and confectionery advances and techniques.

Josh Pickens’s body of work includes next-level, large-scale bakery creations.

The goal is to provide artisanal bakers with ingredients for high-protein items.

The range of natural products is aimed toward artisanal baking applications.

From mid-2020 through mid-2021, Carbonaut, a Silver Hills Bakery brand, has released new bread varieties, including hamburger and hot dog buns.

Passion underpins the dedication to invest the time and resources required to bake bread with unmistakable Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to judiciously capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base without compromising craftsmanship.

Dig into current grain trends and some technical wisdom with Lin Carson, Ph.D., founder and CEO, BAKERpedia.

In May’s column, we discussed the process of fermentation. Bakers put that wheel into motion once they combine water, flour and yeast—either commercial or wild—in a bowl and start to mix. However, there are numerous controls to initiate controlled fermentation as opposed to a process that under- or over-ferments yeasted products.

New Jersey is home to a fantastic array of sandwich diversity. The state’s definitive ham sandwich, the pork roll, dates back to the 1850s (make it with an egg and a slice of American cheese and it’s known as “Jersey breakfast”). Its sloppy Joe, originating in the 1930s and named after a bar in Cuba, is more of a Dagwood-Cuban hybrid than what folks outside of Jersey would typically expect. Rippers star deep-fried hot dogs that get their name from the split typically formed from the frying process.