The team has managed to lower gluten content without losing dough quality.

The Gluten-Free Certification Organization reported more product certifications than ever.

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.

So many features, so many conveniences, same-day delivery, more compact equipment, accessible websites on which to find and purchase equipment and products, easy-to-use mobile apps—customers want more because consumers want it all.

No, it’s not snowing yet, but the surge of activities the fall months bring in the baking and snack food sectors can sometimes feel like a blizzard. The amount of new offerings from the exciting International Baking Industry Exposition (IBIE) 2013, Oct. 6-9 at the Las Vegas Convention Center in Las Vegas, was intense.