News and feature stories from Baking & Snack

A Bakers Baker
A pioneer of the modern era, Ernest Nickles lived for the baking industry, spending seven decades working almost every day at Alfred Nickles Bakery, Navarre, OH.

IBIE Where Business Gets Done
Sosland Publishing Co. to serve as an Official Media Sponsor at Baking Expo 2013.

Exclusive Survey Making the Safe Bet
Here’s how bakers and snack food processors expect to make capital investments in 2013 and what’s driving those plans.

New standards for sanitation
Revised ANSI requirements mark a major step for improving the sanitary design of equipment.

Hiring Americas heroes for your bakery
Learn how bakers can hire America’s military veterans in “Hiring Our Heroes,” at the American Bakers Association Winter HR and Labor Conference.

Cap Spending looks good for 2013
Confidence surges as companies believe their outlook is a better than the economy as a whole.

How to boost your ingredient IQ
AIB International course to be held April 8-11 at Manhattan, KS

Equipment tops 2013 cap ex list
Bakers look to invest in systems that help create new products and lower production costs.

AIB teaches All About Baking
Course provides a broad overview to the ingredients and processes related to modern wholesale baking.

Survey shows quiet confidence
Most companies plan to invest more or about the same this year than they did in 2012.

BEMA hosts IBIE 2013 Exhibitors Meeting
Find out ways to make the big bakery show work for your company.

ASB announces 2013 Hall of Fame inductees
The members of the 2013 class include three legends who will be long remembered for their contributions to the baking industry.

How to build a bakery in a developing nation part 2
Examining considerations for building bakeries in less developed countries.

How to build a bakery in a developing nation
Companies need to make considerations that may not contemplate in the US when building bakeries in less developed countries.

Going green in 2013
Here are some suggestions for cutting waste to improve your bottom line in the coming year.

Marines and mentors
Michael Elenz brings Marine Corps philosophies to Schwebel Baking Co. and the baking industry as a whole.

Michael Elenz gives back to the industry
Sharing passion for education through the American Society of Baking.

Waste not improve all
Putting excess heat back into the production reduces waste and cuts cost.

Roman Meal returns to rustic roots
The company’s latest bread offering combines rustic Italian flavor with whole grain nutrition.

Best Week in Baking approaches
ASB’s annual BakingTech conference undergoes a few changes as program committee responds to survey.

Bakers sell freshness with par-baked and frozen dough
Food service outlets can benefit from positive perceptions of fresh with par-baked and frozen dough buns and rolls.

Bun bakers balance quality and price
Consumers demand high quality in buns and rolls at low prices, which leaves bakers to walk a tightrope between cost and quality.

Finding global green solutions
Kraft Foods’ biscuit team collaborated across the Atlantic for sustainable solutions.

Buns incorporate clean label whole grain trends
Health-conscious consumers push bun bakers to move toward whole grain and natural ingredients.

Tips for troubleshooting todays bakery part 2
The Long Co. provides practical advice on a host of manufacturing issues that bakers encounter daily.