Baking & Snack Audio showcases the best stories from the latest issue of Baking & Snack, the knowledge authority for development, production, packaging and distribution of grain-based foods.
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Ditsch USA captures the spirit of Bavarian pretzel making (00:17:43)
Cincinnati-based bakery partners with a leading German pretzel producer to serve its rapidly expanding market. To read the print version of this story, follow the link https://buff.ly/30K1Xb5.
Baking bread in a hot-and-steamy environment (00:14:06)
Ensure better quality products by controlling the amount of moisture and humidity during the baking process. To read the print version of this story, follow this link https://buff.ly/3fjRbMF.
Bagel sales mixed as wellness mixes with authenticity (00:11:04)
Consumers’ return to comfort foods, and their interest in better-for-you products, have bagel sales growing again. To read to the print version of this story, follow the link https://buff.ly/3fa6Vl2.
New tech helps donut makers go beyond the ring (00:16:23)
As the foodservice landscape experiences ongoing shifts caused by coronavirus (COVID-19)-related mandates and an impending recession, donut producers will likely need to get creative with their offerings to develop enticing products that scream bang-for-the-buck. That means equipment will need the flexibility and reliability to change with the times. To read the print version of this story, follow this link https://buff.ly/2UCgrWx.
Going beyond whole wheat (00:16:03)
A variety of whole grains provides a diversity of flavors, textures and nutrition. To read the text version of this story, follow this link https://buff.ly/2ZkzCaf.
COVID-19 reshapes the snack market (00:16:13)
Trends show what was popular in 2019 will continue to see upward trajectory beyond the pandemic. To read the text version of this story, follow this link https://buff.ly/2WxdBmX.
Eliminate traffic jams in high-speed sweet goods operations (00:17:02)
Becoming a best-in-class operation doesn’t always mean getting to the finish line first. To read the print version of this story, follow this link https://buff.ly/3cwCKUk.
Tippin's taps into automation for new facility (00:20:15)
To take its indulgent pies from hometown favorite to household name, Tippin's invests in automation. To read the print version of this story, follow this link https://buff.ly/2Z5Duw0.
Managing frozen dough texture (00:14:18)
Moisture migration and yeast activity become more critical when the freezer comes before the oven. To read the text version of the story, follow this link https://buff.ly/2YeZe83.
Gourmet cookies present processing challenges (00:13:19)
Bakers rely on extruders, depositors and wirecutters to preserve the integrity of pricey inclusions for optimal visual and taste impact. To read the text version of the story, follow this link https://buff.ly/2YeZe83.
Fireking Baking Co. levels up with a new bakery (00:21:25)
Fireking Baking Co. has expanded far beyond founder Greg Acerra’s pet project. When the Braintree, Mass.-based bakery was bursting at the seams of its 40,000-square-foot facility, Mr. Acerra realized this business had become bigger than himself. To read the text version of the story, follow this link https://buff.ly/2YeZe83.
Editor's note: Bakers bring comfort in a time of crisis (00:03:33)
Joanie Spencer, editor, Baking & Snack, explains how the baking industry steps up in times of need. To read the text version of the story, follow this link https://buff.ly/2YeZe83.
The fearless innovation of Kemper Foods (00:17:31)
The bakery isn’t afraid of taking little risks that heap on great rewards. To read the text version of the story, follow this link https://buff.ly/2xPQDh2.
How to prevent staling and clean a label (00:14:27)
Natural staling and rancidity solutions give bakers options to meet consumer clean label demands. To read the text version of the story, follow this link https://buff.ly/2TZYBwt.
Fermentation doesn’t have to hold back artisan bread production (00:15:15)
Automating fermentation unlocks new benefits for scaling up bread production. To read the text version of the story, follow this link https://buff.ly/2TZYBwt.
Why the market for pizza continues to grow (00:10:38)
High-flying pizza hasn’t hit its ceiling as new plant-based ingredients impact the market. To read the text version of this story, follow the link https://buff.ly/2U3FDp3
Inside Kwik Trip's new 200,000-sq-ft facility (00:18:36)
Kwik Trip's vertically integrated bakery operation means business in the c-store game. To read the text version of the story, follow this link https://bit.ly/3bOo5UE.
Trends defining the donut category (00:13:02)
Growth avenues in flavors, designs and ingredients promise a bright future for this indulgent product. To read the text version of this story, follow this link https://bit.ly/3bHZUqZ.
2020 Baking Industry Confidence Survey results revealed (00:12:10)
Despite a relatively optimistic outlook, bakers still have a lot to navigate in the year ahead. To read the text version of the story, follow this link https://bit.ly/2wsyIwc.
How to mix and match protein sources in bakery products (00:16:10)
Optimized protein blends allow bakers to marry nutritional claims and ideal texture. To read the text version of the story, follow this link https://bit.ly/37C1Spt.
Marshall's Law: 2019 Operations Executive of the Year (00:15:47)
The Bakery Cos.’ Marshall Maddox proves that success is all about being open to the possibilities. To read the text version of this story, click here https://bit.ly/2YUCMPY.
