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With warmer weather comes a lineup of new ingredient solutions that are sure to heat up any snack or baked good. Check out this host of all-purpose shortening, active sourdough, flaxseed-based replacers, freeze-dried cheese and more.

To ensure compliant food labels, Alvarado Street Bakery performed lab analysis for each new variety of bread. Here is its case study.

The California Raisin Marketing Board along with BEMA, Overland Park, Kan., the Grain Foods Foundation, Ridgway, Colo., and the American Bakers Association, Washington, D.C., participated in the Crisco National Pie Championships, April 8-10, in Orlando, Fla.

This month’s lineup of equipment introductions include everything under the sun, from cantilever depositors and stand mounts to industrial ‘green’ bags and robotic palletizers.

After years of withstanding ‘strange-tasting’ products having little resemblance to ‘the real thing,’ consumers are now getting the kinds of gluten-free foods they’re after, in a much more competitive market segment for bakers and snack food processors.

Almond Board of California, Modesto, Calif., offers up a host of health claims, recipe suggestions and statistics that can make any almond lover rejoice for more.

No matter how the cookie crumbles, Old Colony Baking Co. has what it takes to be a winner in the cookie, brownie and sweet goods business.

Specializing in brownie bars, cookies, animal crackers and other sweet goods, Old Colony Baking Co. and Spring Valley Baking, its sister company and contract baking facility, both in Spring Valley, Ill., believe quality is their top priority. It’s what consumers and customers have come to expect.

Check out this team of gluten-free mixes, inclusions, conditioners, organic herbs, bread improvers and flax-based ingredients that make the grade for any snack and baked good.

Between kettle fryers, conveyor ovens and rotary airlock valves, this roundup of equipment is equipped with all the right pieces to outlast any job.