Baking-Innovation

10/08/2026

We were honored to be invited by Reading Bakery Systems to participate in its annual salty snacks seminar. 🥨

Baking Innovation created an ancient grains and protein mini pretzel and had the opportunity to see the concept run on the line. It’s exciting to take an idea from development to a finished snack.

Thank you to the Reading Bakery System team for the invitation and the opportunity to innovate together.

10/08/2026

We were honored to be invited by Reading Bakery Systems to participate in its annual salty snacks seminar. 🥨

Baking Innovation created an ancient grains and protein mini pretzel and had the opportunity to see the concept run on the line. It’s exciting to take an idea from development to a finished snack.

Thank you to the Reading Bakery Systems team for the invitation and the opportunity to innovate together.

09/29/2026

At 𝗕𝗮𝗸𝗶𝗻𝗴 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻, 𝘄𝗲 𝗯𝗲𝗹𝗶𝗲𝘃𝗲 𝗶𝗻 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻.

We explore different fermentation methods and grains to better understand what they can bring to the final product.

Because when we understand fermentation better, we can make better bread.

BakingIndustry

09/29/2026

At 𝗕𝗮𝗸𝗶𝗻𝗴 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻, 𝘄𝗲 𝗯𝗲𝗹𝗶𝗲𝘃𝗲 𝗶𝗻 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻.

We explore different fermentation methods and grains to better understand what they can bring to the final product.

Because when we understand fermentation better, we can make better bread.

09/03/2026

You cannot master sourdough until you master the culture—and know your flour.

Flour selection, hydration, feeding, temperature and maturity all influence fermentation and ultimately the flavor, crust and crumb.

Know your culture. Know your flour. Understand the bread.

BreadScience MasterBaker BakingInnovation

09/03/2026

You cannot master sourdough until you master the culture—and know your flour.

Flour selection, hydration, feeding, temperature and maturity all influence fermentation and ultimately the flavor, crust and crumb.

Know your culture. Know your flour. Understand the bread.

09/02/2026

Mold control is about much more than adding preservatives. It requires a complete program combining sanitation, testing, pH, water activity, cooling and packaging.

In my latest Pro Tip for Baking & Snack, I explain why the oven gives us a clean product and why everything after the oven must be designed to protect it.

Read the article: Tackle mold with a strong microbiological control program⁠

https://www.bakingbusiness.com/articles/66817-pro-tip-tackle-mold-with-a-strong-microbiological-control-program

Sanitation, equipment design, testing, pH, water activity, preservatives, cooling and packaging all play a role in reducing mold in baked goods.

08/31/2026

Baking sourdough is about knowing your starter culture, understanding your flour, and controlling time and temperature.

From mixing and fermentation to shaping and baking, every step matters. The dough will always tell you what it needs—you just have to learn how to read it.

Know your starter. Know your flour. Control the process. Make better bread.

BakingInnovation

08/31/2026

Baking sourdough is about knowing your starter culture, understanding your flour, and controlling time and temperature.

From mixing and fermentation to shaping and baking, every step matters. The dough will always tell you what it needs—you just have to learn how to read it.

Know your starter. Know your flour. Control the process. Make better bread.

08/20/2026

I really enjoyed this conversation with Didier Rosada for At the Bench. Craft To Crumb

Two bakers, many years in the industry, and a shared passion for the craft and its future.

Make sure you listen to this great conversation!

Didier Rosada, award-winning master baker, about his baking journey and what he sees as the most important factors that are shaping the industry.