The more plant personnel who participate in your facility’s food safety audit, the better. These educational experiences allow your staff to engage with the audit process and improve their food safety knowledge.
Baking bread is a balancing act, and any change in ingredients and technique can shift the outcome of a loaf in ways that affect flavor, volume and structure.
In 2016, the Food Waste Reduction Alliance (FWRA) released its most-recent "Analysis of U.S. Food Waste among Food Manufacturers, Retailers and Restaurants" report
The Baking Industry Forum, a special group aligned to the Bakery Equipment Manufacturers and Allieds organization (BEMA), is in place to tackle the issues of the baking industry in a collaborative forum
Over the holiday, I was playing with two of my nieces when one asked the other an age-old question, "If you were trapped on a desert island, and you could only eat one thing for the rest of your life, what would it be?"
In 1986, a major branded cookie and cracker company attempted to capture the expertise of the master bakers who would soon be retiring. The hope was to capture and catalogue the vast baking knowledge they had accumulated over the years with some method of artificial intelligence.
Chefs and food scientists alike are still focusing on developing the next new groundbreaking snack, but now with a back-to-basics approach focusing on whole and natural food ingredients to meet consumer demands.
The desire for safe, healthy food isn't necessarily new, but it has been picking up steam ... big time. While the FDA may not have a definition for what exactly counts as a "clean label," consumers are asking to buy them. As bakers, we need to simplify our formulas with natural solutions.
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