One of the initial steps in the bread baking process, mixing, is hugely responsible for the quality of your final product. Even if the mixing is done well, a product’s quality will be compromised if the incorrect mixing method is used instead of the one that works best for the ingredient selection and genre of bread.
China is going nuts over Three Squirrels. For those unfamiliar with this Chinese snack brand, it was launched in 2012, and by 2015 it was taking in sales of $370 million.
Handling FDA and state regulatory inspections has never been easy, but at least companies knew what records they had to share and how to deliver a uniform company message by using designated plant spokespeople.
When discussing the healthfulness of your company’s products, how often do you find yourself starting sentences with “Why can’t we just say?...” As a researcher, I spend much of my time analyzing the contribution of grains to the American diet, working to clarify misconceptions around the health merits of grains.
In a not-so-distant past, consumers sat down to three regular meals a day and snacked only in between meals: Eating was a pretty traditional, predictable behavior.
One of the strangest, most-convoluted policy fights in the history of modern food just cleared a major hurdle in July with President Obama’s expected signature of the GMO Labeling agreement between Senators Pat Roberts (R-KS) and Debbie Stabenow (D-MI).
In May’s column, we discussed the process of fermentation. Bakers put that wheel into motion once they combine water, flour and yeast—either commercial or wild—in a bowl and start to mix. However, there are numerous controls to initiate controlled fermentation as opposed to a process that under- or over-ferments yeasted products.
Sustainability is increasingly part and parcel of conducting business in food. Environmental sustainability embodies maximum preservation of our global natural resources at its core.
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