While spirits have long been the final touch at the end of meals, many in the industry are exploring how wine, beer and other spirits can pair with desserts to give the ultimate finish...More
This loaf cake is based on versatile egg foam. The lemon and hazelnuts used for flavor can be swapped out to fit any season or regional preference...More
These pesto-Parmesan pizzarolios, made from whole milled white wheat flour, will satisfy customers’ cravings for both flavorful and healthful snacking options...More
INGREDIENTSLBS.OZS.BAKERS %METHOD PREFERMENT Flour112100Combine; mix for 5 to 10 minutes. Milk1160Place in stainless steel bowl, cover and ferment for...More
INGREDIENTSLBS.OZS.METHOD TOPPING Corn syrup, light12Combine, and add an equal portion to each of 16 2-in. baking dishes. Butter, melted8 HEATH Toffee...More
When people hear many may think of steel mills, Heinz ketchup or the Steelers football team. Marc and Susan Serrao want to add Oakmont Bakery to that...More
A battle among the Americas for the Lesaffre Cup is set for IBIE in Las Vegas on Sept. 26-29. The Bread Bakers Guild's Baking Team USA 2010 will square...More
Modern Baking's annual Leadership Awards issue focuses on the bakers and bakeries who make anyone proud to be a part of the retail baking industry. It...More
The newest generation of S500 bread improver from Puratos offers additional dough tolerance and security in processes such as retarded fermentation and short freezing....More
Made with wholesome, natural ingredients and white whole wheat, Bake'n Joy's PanFree® Predeposited Muffin Batters bake up to delicious, moist muffins customers will love....More
Available in the same flavors as the original size, Otis Spunkmeyer's 2.25-oz. muffins allow operators to offer customers a variety of options to perfectly suit their needs....More
