Proper oven exhaust improves the quality of baked goods and keeps bakeries safe.

Fermenting a portion of flour before it is added to dough can save time and money.

Michael Bultel, Lesaffre North America baking business development manager, shares how bakers can achieve critical cost savings on ingredients.

An effective food defense plan can protect against an act of intentional adulteration.

Toasting pulses, including peas, chickpeas and lentils can help reduce beany and grassy off-flavors.

Post-pandemic operating schedules have created new challenges for service providers, maintenance crews and sanitation departments.

MGP Ingredient’s Rachel Mitacek shares how bakers can best incorporate plant proteins into their products.

Modified Atmosphere Packaging (MAP) can help extend shelf life and reduce waste.

Ensure your chemical control program supports the integrity of your food safety programs.

Consumer interest in quinoa has increased the understanding of its baking properties.