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Home » Topics » Columns » Workforce Development

Workforce Development
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Industry expert perspectives and strategies for improving workforce education, advancement and development at snack and bakery companies, including worker training and careers in snack and bakery production.

ARTICLES

ABA

The fundamental chemistry of baking cookies, part 2

Rich McFeaters
August 21, 2020
A recent inquiry to the American Bakers Association (ABA) asked what the purpose of emulsifiers are in a bakery formula.
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ABA

The fundamental chemistry of baking cookies

Rich McFeaters
April 15, 2020
One of the concepts often overlooked in the baking industry is that baking is really fundamental chemistry in action.
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Understanding the importance of flour quality for cookies

Understanding the importance of flour quality for cookies

Brian Strouts
January 13, 2020
Flour is the backbone ingredient of almost all cookie types. Understanding the role of flour in a cookie formulation is important to control finished product attributes such as surface appearance, diameter, color, structure, and eating quality.
Read More
Workforce Development

Understanding the benefits of in-house bakery training

Pippa O’Shea
August 19, 2019
Taking the time to train bakers early on can save your plant time and money by reducing the number of bad batches and instilling best practices.
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ABA

Insights into bakery dough machining and stress reduction

Rich McFeaters
April 11, 2019
Machining and handling of dough prior to the cutting action requires several steps/actions, as they are critical to the textural characteristics of the finished product.
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ABA

Workforce development options for today’s bakery industry

Rich McFeaters
January 8, 2019
Workforce development and training is usually one of area that is always on the objectives' list for the bakery operations and personnel, but is usually the first area that is ignored and cut when times are tough.
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aba logo

Using leavening in cookie and cracker manufacturing

Rich McFeaters
August 10, 2018
There is a lot of confusion in cookie and cracker manufacturing today. Let’s focus on one of the major areas of confusion: leavening.
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B&CMA and ABA merger reaps anticipated benefits

B&CMA and ABA merger reaps anticipated benefits

Dave Van Laar
April 10, 2018

The merger of the Biscuit & Cracker Manufacturers Association (B&CMA) with the American Bakers Association (ABA) is reaping the anticipated benefits. Perhaps even more. The "Stronger Together" tour has officially ended, but the synergies continue to build.


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sfwb workforce development

Protecting bakery profits through effective training

Dave Van Laar
January 15, 2018

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.


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February 21, 2023

Improving Confectionery Production Sustainability While Saving Money

Tired of double-digit energy and utility cost increases hampering the bottom line of your candy or confectionery business? What if you could reduce your dehumidification related energy costs by up to 50%—all while solving an important sustainability challenge?

January 1, 2030

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