A recent inquiry to the American Bakers Association (ABA) asked what the purpose of emulsifiers are in a bakery formula.

One of the concepts often overlooked in the baking industry is that baking is really fundamental chemistry in action.

Machining and handling of dough prior to the cutting action requires several steps/actions, as they are critical to the textural characteristics of the finished product.

Workforce development and training is usually one of area that is always on the objectives' list for the bakery operations and personnel, but is usually the first area that is ignored and cut when times are tough.

There is a lot of confusion in cookie and cracker manufacturing today. Let’s focus on one of the major areas of confusion: leavening.