Bakery Products

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Savant Naturals is a specialist of all natural protein bars with its new and innovative Savi Crisp dessert protein bar.

In October, Daelmans will introduce two jumbo caramel Stroopwafels in festive red packaging.

Kontos Foods introduced its 2-inch, flatbread disks, which are soft, flexible, and extremely versatile.

Balance announced four brand new flavors, as well as new packaging.

The whole grain in Appleways Crispy Bites makes them a great breakfast or snack item for schools, healthcare, day care, or any foodservice operator seeking healthy snacks.

Kraft Heinz recently introduced Bagel Bites Mini Bagel dogs, made with Oscar Mayer hot dogs.

Dunkin' Donuts introduced two new flavors for fall, the REESE’S Peanut Butter Square and the Caramel Apple Croissant Donut.

In 1989, when La Brea Bakery opened its doors, it introduced Los Angeles to the sublime beauty of artisan bread. Fast-forward to 2016, and La Brea Bakery has grown into the largest baker of nationally distributed artisan breads in the U.S.—breads that still retain their original artisan allure.

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.