Jason Stricker has been in the field of ingredient automation for more than 20 years and has developed a wealth of knowledge in ingredient automation and process solutions.

Learn how fat plays important functional roles in a variety of baked goods and how to select the right type for your bakery.
 

Extruders can provide shear forces that denature the protein.
 

Different flour qualities require various oxidizers or reducers to address issues with strength, extensibility and elasticity.