Shelf life extension is a complex issue that doesn’t have a simple solution, however, enzymes (https://bakerpedia.com/ingredients/enzyme/) can be a useful tool on the journey towards keeping baked goods fresher longer. In bakery systems, enzymes can be utilized as dough conditioners, fermentation enhancers, and anti-staling agents. The latter is particularly interesting for bakers interested in extending the shelf life of their baked goods.

In this episode of BAKED in Science, host Mark Floerke is joined by Dipak Roda, Vice President of Market & Business Development at Enzyme Innovation, Inc. (https://www.enzymeinnovation.com/baking-milling/)

A chemical engineer with a Master’s Degree in Bioprocess Technology, Dipak has over 27 years of experience in enzymes and probiotics, ranging from product and application development to sales and marketing.

Using enzymes for prolonged freshness

As bakery processing technologies and ingredient innovations advance, shelf-life extension has become more attainable. Mark and Dipak talk about how enzymes can be used to delay staling as well as maintain the moistness and softness of baked goods, while also allowing bakers to remove undesirable additives and formulate clean label baked goods. Also, how some enzymes are able to indirectly prevent mold, another huge concern for commercial bakers these days.   

Some topics they cover include:
How enzymes play into shelf life extension
Measure staling and maintaining moisture
The interplay between starch retrogradation and softness
Dosing enzymes for your application
Adding probiotics to baked goods

Baked in Science

EP77: Improving Shelf Life with Enzymes

There’s nothing more frustrating than baked goods getting stuck in their pans, which is why release agents are so valuable for commercial bakers. In the baking industry, release agents (https://bakerpedia.com/processes/release-agent/) are used to help remove baked goods from baking pans, molds, tins, trays, conveyor belts, or packaging. With the industrialization of baked goods production also came the need for automation and systems to help release the product and speed up production, which requires an understanding of baking, engineering, and equipment maintenance.

In this episode of BAKED in Science, host Mark Floerke is joined by Adam Oberheu, Equipment & Engineering Manager at Vantage Food.

Optimizing the Bakeout Phase with Release Agents

Nowadays, a wide variety of release agents are used in the baking industry depending on the application, type of product, formulation, production process, and desired shelf life of the product. Mark and Adam discuss how release agents can be specifically formulated for applications and equipment to maximize efficiency, help prevent product loss, and save bakers money.

Some topics they cover include:
Common issues with bread pan oilers
Best practices for selecting release agents
Advances in release agent automation 
How release agents improve sustainability
The importance of maintenance and technical support

This podcast is brought to you by:

Vantage Food
 
This podcast episode is brought to you by Vantage Food - your ultimate baking partner. From release agents to specialty ingredients, they cater to your every baking need. Enjoy cleaner label solutions like allergen-free, non-GMO, organic, as well as Kosher, and Halal options. Discover more at info.food@vantagegrp.com or visit www.vantagegrp.com. Elevate your baking experience with Vantage Food today!

Brabender

This episode is brought to you by Brabender. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. To learn more, visit www.brabender.com

Malt Products

This podcast is made possible by Malt Products, a family business that manufactures and distributes a full line of natural, nutritious grain extracts and sweeteners. They source their extracts from whole grains and offer a full range of other sweeteners, available with non-GMO and organic certification. Learn more at www.maltproducts.com

Bakerpedia

EP 78: Boosting Efficiency and Sustainability with Release Agents

Shelf life extension is a significant concern for bakers, and with the rise of the clean label bakery trend, many are searching for more natural methods. Introducing UV sanitizing (https://bakerpedia.com/food-safety/uv-sanitizing/), which can be used to kill bacteria, molds, yeasts, and viruses on bakery products and is as natural as sunlight. Ultraviolet rays encompass the invisible spectrum of non-ionizing electromagnetic radiation with a wavelength of 100–400 nanometers (nm). UV sanitizing referred to as UV-C rays covers the wavelength range from 100–280 nm. 

In this episode of BAKED in Science, host Mark Floerke is joined by Cajus Dinies, General Manager of Dinies Technologies, as well as Ken Sturgess and Nick Sturgess, Business Development Managers at Dinies North America to dive into the science behind UV sanitizing, how it can extend shelf life (https://bakerpedia.com/processes/shelf-life-extension/), and applications for it in the baking industry.

UV Sanitizing & Improving Shelf Life
Some topics they cover include:
How UV sanitizing fits into the food industry
The use of UV-C rays as a kill-step
Surface disinfection of bread products
UV Tunnels and commercial equipment solutions
Potential applications for UV-C disinfection

This podcast is brought to you by:

Dinies North America
 
This podcast episode is brought to you by Dinies North America - a pioneer in food safety. Our UVC equipment facilitates a 100% chemical-free process with zero by-products to extend your product’s shelf life. Perfect for organic and gluten-free breadstuff. It’s a completely natural solution, learn more at www.dinies.com/en.

Baked In Science

EP79: The Bright Future of UV Sanitizing Technology

This autumn BAKERpedia attended iba 2023 (https://bakerpedia.com/iba/) in Munich! iba is the world’s leading trade fair for bakery, confectionery, and snacks where the latest trends and innovations in the industry are presented. Usually, this trade show takes place every three years, however, due to the pandemic, it was postponed. From October 22 – 26, 2023 iba will open its doors once again and Mark Floerke was there to report on bakery trends, equipment, ingredient solutions, and much more directly from the show floor. 

In this episode of BAKED in Science, host Mark Floerke is joined by Matthijs Sillevis Smitt from S&S Baking Solutions about their solution for baking with steam.

Steam Baking Technology

In Asia, buns and other bread products have been cooked with steam for centuries; however, in the baking world, steam injection (https://bakerpedia.com/processes/proofer-design/) technology has yet to be widely applied to many applications. Mark and Mattijis discuss steam technology and efficiently applying it to product formats in the baking industry. 

Some topics they cover include:
Steam tunnel & pan technology
How steam baking can save time and money
Minimizing bake loss
Cake and dough steam applications

This podcast is brought to you by:

Lesaffre
 
This podcast episode is brought to you by Lesaffre. You may know Lesaffre for their world-class baking yeast and 170-year heritage, but you may not be familiar with their elite technical team and the other innovative ingredients we’ve developed. In addition to their fresh, dry, and deactivated yeasts, Lesaffre offers a range of innovative and high-quality baking ingredients for any application or process, from buns and rolls to pastries, bagels, pretzels, tortillas, and more. To learn more, visit www.lesaffrebaking.com

Ingredion

This episode is brought to you by Ingredion. Ingredion turns plant materials into value-added ingredients in over 100 countries – making life better for brands, consumers and the planet. As demand for healthier and sustainable snack products grows, Ingredion has the portfolio, people and proprietary insights to help your brand create consumer-preferred, market-winning products. To learn more, visit www.ingredion.com

EP80: Baking With Steam at iba 2023

Last year, BAKERpedia was on the show floor at iba 2023 (https://bakerpedia.com/iba/)! As the world’s leading trade fair for bakery, confectionery, and snacks, it is one of the best places to see the latest industry trends and innovations. Mark Floerke was there to report on bakery trends, equipment, and ingredient solutions, and share them back to our commercial baking community. 

In this episode of BAKED in Science, host Mark Floerke is joined by three baking industry professionals to explore equipment, ingredient, and ventilation solutions at iba 2023.
Julio Aviles is the CEO and founder of A&A Baking Solutions Corp (https://bakerpedia.com/aa-baking/). He is specialized in Business & Marketing and has been a baker since he was 7 years old. Over the years, he has worked as a technical advisor and Bakery R&D Director. Julio is a Baker-to-Baker evangelist in the Americas.

Remi Reguero is ​​the Technical Director at Benexia (https://bakerpedia.com/benexia/). He has 20 years of experience in R&D in the Food Industry, with half of it being at Benexia, designing chia ingredients and developing applications, implementing those worldwide. His technical and commercial experience alongside his passion for chia (https://bakerpedia.com/ingredients/chia-flour/) make him a technical “Chia guru.”

Martina Austin is the Brand & Marketing Manager at A.M.G. Reichenbach (https://amgreichenbach.com/en/). A.M.G. Reichenbach combines the innovative power of science, engineering, and craft, which enables a hygienically safe atmosphere for the production of baked goods at a constant high level.

Bakery solutions for every baking operation

As these three baking industry professionals discuss their expertise, some topics covered include:

Maximizing capital with the right bakery equipment
Ingredient solutions for adding nutrition to baked goods
Balancing soluble and insoluble fiber bakery applications
Ventilation systems and proofers in bakeries

This podcast is brought to you by:

AB Mauri North America

Featuring premium bakery ingredient solutions backed by both leading technology and technical support, AB Mauri North America is proud to help industrial and artisan bakers be successful and reminds you that WHO’S BEHIND YOU MATTERS. To learn more, please visit abmna.com.

EP 81: Exciting Bakery Solutions from iba 2023

The baking industry is always evolving to meet consumer demands. This changing landscape may help drive innovation but can also pose challenges when it comes to maintaining quality and consistency. That’s why it’s important to keep tabs on the latest bakery trends (https://bakerpedia.com/trends-in-cake-mixes-bases-and-concentrates/), equipment, and ingredient solutions.

In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Lin Carson to discuss bakery highlights from 2023 and predict what’s in store for the bakery industry in 2024.

What Bakery Trends Will Continue into 2024?

While discussing top bakery trends, some topics covered include:
Sugar reduction (https://bakerpedia.com/sugar-reduction-in-baked-goods/)
Flour quality (https://bakerpedia.com/processes/flour-quality/) analysis tools
Staff shortages in the baking industry
High fiber (https://bakerpedia.com/ingredients/high-fiber/) baking
Keto baking (https://bakerpedia.com/processes/keto-baking/)
Sustainability in baking
Artisan bakery products
Shelf life extension
High protein (https://bakerpedia.com/ingredients/high-protein-baking/) baking

EP 82: Best in Bakery Trends 2023

While commercial baking relies on skills, productivity, and innovation, networking is also an important part of this industry. That’s why attending industry events, like the American Society of Baking’s BakingTECH, are important for professional bakers. This conference, known to many as the Best Week in Baking, invites experts, industry leaders, and professionals from around the world to discuss the latest advancements, innovations, and challenges facing the industry. 

In this episode of BAKED in Science, Dr. Lin Carson speaks to Kristen Spriggs (https://bakerpedia.com/asb-announces-new-executive-director-ahead-of-bakingtech-2023/), Executive Director at The American Society of Baking, about what’s new at Baking TECH 2024 alongside collaborations with BAKERpedia (https://bakerpedia.com/bakerpedia-donates-its-encyclopedia-of-knowledge-to-asb-to-collaborate-and-foster-knowledge-sharing-in-the-baking-industry/).

What to expect at BakingTECH 2024?

Some topics covered include:
Celebrating 100 years of the American Society of Baking
Benefits of becoming a member of ASB
Year-long learning opportunities
ASB’s regional meet-ups
The newly re-launched Ambassador program
Encouraging making new connections

EP83: Making Connections at BakingTECH 2024

From regulation compliance to pushing for sustainability (https://bakerpedia.com/baking-for-a-sustainable-future/), today’s bakers have a lot on their plates outside of producing their delicious baked goods. Founded in 1932, the Baking Association of Canada (BAC) is a Canadian national baking industry association governed by the members. Over the decades, the BAC (https://www.baking.ca) has been hard at working, supporting bakeries of all sizes in these endeavors through education, advocacy, and much more.

In this episode of BAKED in Science, host Mark Floerke is joined by Martin Barnett, Executive Director of the Baking Association of Canada, to discuss the BAC and the upcoming Bakery Showcase trade show on May 5th - 6th in Toronto. 

A Peek Inside the Canadian Baking Industry

Some topics covered include:
How the Baking Association of Canada helps bakers
Advocating for Canadian bakers
What to expect at Bakery Showcase
Where artisan baking and bakery technology meet
Regional BAC events

Ep84: Celebrating Canadian Bakers

While iba may have been last fall, there are still plenty of creative and innovative solutions to delve into from the world’s leading trade fair for bakery, confectionery, and snacks. Mark Floerke visited the trade show to learn about the biggest bakery trends, as well as equipment and ingredient solution innovations on behalf of BAKERpedia.

In this episode of BAKED in Science, Mark is joined by three baking industry professionals to discuss bakery equipment for customization and thermal profiling, as well as upcycled ingredient solutions presented at iba 2023 (https://bakerpedia.com/iba/).

Jennifer Loegering is the Director of Marketing at Primera Technology (https://www.primera.com/eddie-edible-ink-cookie-printer). Primera is one of the world's leading manufacturers of specialty label printing equipment, including Eddie® the Edible Ink Printer.
 
Stephane Fjelddahl is ​a Thermal Profiler at Stephane Thermal Runs (https://www.stephanethermalruns.com). Leveraging his 26 years of experience in the baking industry, he has introduced FALK, a bun-centric solution for industrial bakers. FALK combines hardware and software to accurately understand what is happening inside the oven.

Marta Benedet is the Key Account Manager at Agrain (https://agrainproducts.com). Agrain is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products. 

Futuristic Technical Baking Tools & Ingredients

As these three baking industry professionals highlight their equipment and solutions, some topics covered include:

Baked goods customization
Improving the bakeout phase with optimal data collection
The potential for implementing artificial intelligence into S-curve analysis
Kill-step validation
Minimizing food waste
Environmentally-friendly flours

This podcast is brought to you by:

Vantage Food

This podcast episode is brought to you by Vantage Food – your ultimate baking partner. From release agents to specialty ingredients, they cater to your every baking need. Enjoy cleaner label solutions like allergen-free, non-GMO, organic, as well as Kosher, and Halal options. Discover more at info.food@vantagegrp.com or visit www.vantagegrp.com. Elevate your baking experience with Vantage Food today! 

J&K Ingredients

This podcast is brought to you by J&K Ingredients. Their Bred-Mate line of clean-label mold inhibitors will keep your baked goods mold-free all while enhancing natural flavor and aroma. To learn more about how J&K Ingredients is leading the way in natural preservation, visit their website at www.jkingredients.com today!

Ep85: Innovative Baking Technologies at iba 2023

Ancient and heirloom grains are popping up everywhere. While there is plenty of variety and benefits, which ones are hot in the baking industry right now? And what can they offer to products and labels? On this episode I talk with two experts in the field of ancient grains to learn more about this trend. 

Angela Ichwan is the tech lead at The Annex at Ardent Mills. The Annex is a speciality business unit that started almost 2 years ago to specialize in specialty grains. One grain growing in popularity is quinoa. Angela discusses the sustainable story with this grain, its nutrition, and how it’s been finding a place in U.S. agriculture. 

We also cover: 
   - Other ancient grains
   - Gluten-free grains
   - Products to try ancient grains in 
   - IQF processing to improve functionality 

I’m also joined by Troy DeSmet, CEO and Founder of Freekeh Foods. Troy shares how after decades in the agricultural industry, he got involved with the production of Freekeh. The timing for its best quality is critical, with a two day period to cut the grain when it’s at the right stage. But the end result is a grain high in protein, resistant starch, protein and fiber. We discuss the production of this grain, and how to bake with it.

BAKED In Science

E35 - Baking with Ancient Grains

Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!

E35 - Baking with Ancient Grains

BAKED In Science

Related tracks