BAKED in Science BAKED In Science

Being a skilled baker is a continuous process of refining your craft. It starts by mastering new techniques, comprehending the science behind it, or learning the skills to keep up with emerging trends.

That’s why the team at BAKERpedia shares information: to empower, inspire change and improve food manufacturing processes. So how did we become the digital epicenter for baking? From a 200-page resource to a comprehensive database of over 980 pages, along with multiple forms of media like videos, podcasts, and seminars, BAKERpedia has come a long way.

Here to share the journey and what’s next is BAKERpedia Founder and CEO Dr. Lin Carson. Along with host Mark Floerke, she’s joined by Bob Schnyder, VP of Growth. The group shares about their efforts to create a central hub for all things baking, plus what’s in the works for 2023 to give you access to more resources and knowledge!

Want to learn more about how to get involved with BAKERpedia as a supplier and sponsor? Email bob.schnyder@bakerpedia.com!

This episode covers:

- What’s new and what’s coming up
- Ways to learn and grow with BAKERpedia
- A peak behind-the-scenes
- Keto Pocket Guides: https://bakerpedia.learnupon.com/store/3101091-baking-keto-pocket-guide
- New programs launching
- Our community of food and baking professionals: https://www.facebook.com/groups/bakingindustryprofessionals/

Stay updated with the latest trends and techniques in the world of baking! Join our mailing list to see new content and ways to get involved: https://bakerpedia.com/sign-up-for-the-bakerpedia-newsletter/

As food science and technology continue to advance, so do opportunities to elevate nutrition and quality of life for communities. One impactful example of this is indigenizing food science, the process of integrating traditional food knowledge and nutrition into modern food systems, helping preserve cultural heritage and promote economic development.

When put into practice, this can help indigenous farmers limit food waste by incorporating technology to preserve or process raw materials.

That’s just the type of project a team from Montana State University, led by Dr. Wan-Yuan Kuo and graduate researchers Edwin Allan and Chidimma Ifeh, launched in partnership with farmers in Senegal, West Africa. The goal: to turn underutilized natural resources into a nutritious baked good that farmers could produce and sell, helping improve the local economy and environment.

In this BAKED in Science episode, host Mark Floerke talks with this team and Aliou Ndiaye, who played an influential role in convincing farmers to change their practices and work on value-added products instead of just selling raw materials and facing 40% losses.

The group goes over:
- Indigenizing food science
- The need for food technology and science
- Natural resources in Senegal and their potential
- Food waste and solutions
- Formulation challenges for this project
- Creating a community in the process

Learn more about the project: https://www.montana.edu/foodprodevlab/

Brought to you by:

Did you know that you can use KPM Vision Inspection Technology to improve product quality and consistency at full line speed? Virtually any food product can be measured using 2D/3D/color imaging technology, either directly during the production process or using a Benchtop Inspection System for at-line quality checks. To learn more, go to https://www.kpmanalytics.com/

Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at https://www.grainmillers.com/!

Creativity has always been a fundamental part of food. The industry is constantly looking for ways to build something groundbreaking and eye-catching from simple ingredients. What’s interesting is when new technology comes into the mix. Say for instance, 3D printing customized strawberries filled with chocolate ganache.

In this BAKED in Science episode, Mark Floerke sits down with Meagan Bozeman, Co-Founder at CURRANT™ 3D and Sugar Lab. With a degree in mechanical engineering and 2 decades in the 2D printing industry, Meagan began focusing on 3D printing technology and how to take it into new spaces.

She connected with Kyle von Hasseln, who during graduate school for architecture, had started using sugar instead of plastic to 3D print more affordable building models. This innovation led to 3D-printed cake toppers, an acquisition of Sugar Lab, and Meghan developing CURRANT™, the printer their company is now based around.

Now a few years and many R&D hours later, food possibilities abound. Meagan shares all the creative ways that 3D printing can fit into the baking and food industry.

Meagan and Mark discuss:
- The background and future of SugarLabs and 3D food printing
- Storytelling through food
- Healthy and non-sweet food printing
- Most interesting projects
- Biggest challenges facing 3D food printing
- Using technology to save time and money

Check out Sugar Lab here: https://sugarlab3d.com/

This podcast is brought to you by J&K Ingredients. Their clean label mold inhibitor, SOR-Mate, will keep your cakes and other sweet goods mold-free without the need for artificial preservatives! To learn more, go to https://www.jkingredients.com/ today!

Developing products for the healthy food market has become so much more than adjusting fat or sugar levels. The rising demand for high protein, high fiber, plant-based, egg-free, or gluten-free baked goods is causing bakers to rethink whole formulas and find new functional, nutritional ingredients.

A Master Baker and innovative developer, Chadwick White is no stranger to this space. Initially an artisan bread baker and pastry chef, he began developing gluten-free products at the very start of the trend. In 2008, Chadwick partnered with Udi and Etail Baron to develop Udi’s Healthy Foods and successfully built Udi’s Gluten-Free.

Going on to help brands improve their gluten-free products, his latest venture is Nepra Foods—a transformative company founded in allergen-free and plant-based food and ingredient solutions.

Learn more about plant-based protein: https://bakerpedia.com/ingredients/plant-based-protein/

In this episode, BAKED in Science host Mark Floerke chats with Chadwick about how to improve functionality and nutrition for a number of health-related trends. One versatile ingredient that fits into many niches is hemp. At Nerpa Foods, they’ve found uses for it in gluten-free, egg-free, keto and more!

Mark and Chadwick go over:

- Trends in developing new products
- Keeping nutritional values high
- Egg functionality in gluten-free products
- Hemp flour, oil and blends
- Quality control for gluten-free products (https://bakerpedia.learnupon.com/store/2642897-gluten-free-flour-quality-analysis-bakerview)
- Developing high protein and keto baked goods

This podcast is brought to you by Enzyme Innovation. PlantSEB Protein™ is Enzyme Innovation's neutral-tasting, odorless, vegan protein. Derived from mung beans, it boasts a robust amino acid profile for fortification of your baked goods. To learn more, call (909) 203-4620, or visit https://www.enzymeinnovation.com/baking-milling/

The baking industry gathered from around the world at IBIE 2022 to talk shop and explore the latest trends and innovations. Since this baking expo only happens every three years, there’s always plenty to catch up on and discover.

While we can’t capture everything we saw in just one podcast (check out our IBIE hub for that: https://bakerpedia.com/ibie/), BAKED in Science host Mark Floerke shares a few favorite highlights and interviews he recorded live from the show floor.

IBIE Trends Roundtable
First up, Mark is joined by Dr. Lin of BAKERpedia, Arnaud Dubat of KPM Analytics and Dr. Sophia Pai of Tate & Lyle. The group of seasoned professionals discuss what’s been catching their eye at the show and the industry overall. Topics include sugar replacement, quality control and tracking data for success, dealing with ingredient shortages or replacements, and vegan grilled cheese sandwiches.

Did you know that you can use KPM Vision Inspection Technology to improve product quality and consistency at full line speed? Virtually any food product can be measured using 2D/3D/color imaging technology, either directly during the production process or using a Benchtop Inspection System for at-line quality checks. To learn more, go to https://www.kpmanalytics.com/.

Baking with Organic Oats
As healthy, functional and clean label ingredients continue to be in high demand, Mark shares an interview with Pat Shannon, Business Development at Grain Millers. The two talk about how oat and grain-based solutions offer bakers a variety of applications and options when formulating for top trends.

Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at https://www.grainmillers.com/!

A sixth-generation master baker, competitor and jury member for international baking competitions, business owner, consultant, professor, and most recently, author—Jimmy Griffin has just about done it all in his baking career. He got his start working from a young age in his 125-year-old family bakery set in Dublin, Ireland. Now, he’s finding ways to pass his knowledge and craft down to younger generations of bakers.

BAKED in Science host Mark Floerke invites Jimmy to share his story in this episode. Starting back in Ireland during the late 1700s with his journeyman ancestor, and the start of the family bakery in the late 1800s, Jimmy shares what life as a baker looked like back then and the memories that have been passed down over the decades. His own career officially started at 17, as he studied baking at a university and helped run the family business, eventually starting his own cake shop on the side.

From there, Jimmy would go on to win a silver medal in the Coupe du Monde Chocolatine and was a frequent international jury member of the Coupe Du Monde (Bakery World Cup). In 2016 he was president of the jury.

The Art of Lamination
Later in his career, Jimmy went back to school to get a Master’s degree in New Product Development and Culinary Innovation so he could continue instructing honors degree bakery students. He devoted that time to immersing himself in the art and science of lamination. Those notes would eventually become his first self-published, widely popular book.

The Art of Lamination is the ultimate instruction and reference book for croissant (https://bakerpedia.com/processes/croissant/) and other laminated pastry (https://bakerpedia.com/processes/dough-lamination/). It covers all the processes and skills from start to finish, helping the reader firmly grasp the concept and troubleshoot issues.

You can find Jimmy’s book on Amazon.

Through this conversation, Jimmy and Mark cover:

- Growing up in a bakery
- International baking competitions
- Writing a book
- The most commonly asked croissant question
- Adding layers to croissant dough
- Sourdough croissants

What are your top croissant or baking questions? Ask our experts in the Baking Industry Professionals Facebook group! https://www.facebook.com/groups/bakingindustryprofessionals