Hatch into specialty eggs
As with most ingredients these days, an egg is no longer merely an egg. Egg options abound for bakers who must decide between powdered or liquid, free-range
Ingredients, not size, sell muffins
A new generation of muffins is replacing the jumbo variety of years past. Premium muffins in decadent and healthful varieties are arriving in smaller
Streamlining the mixing process
Mixer advancements center around controls, sanitation and maintenance. Manufacturers are developing designs that reduce or nonproductive time, such as
Plant sterols conquer cholesterol
Plant sterols are shown to lower cholesterol and are easy to include in
bakery products, but consumers remain unfamiliar with the term and
its benefits.
Freezer focus
Bakers demand more of their freezers and manufacturers respond
Chicago welcomes BakingTech 2008
The 84th annual BakingTech conference, sponsored by the American Society of Baking (ASB) welcomed baking industry professionals to Chicago last month.
