Research has found that pulse and milk proteins react similarly when shear forces are applied to gluten.

A penny saved may not be a penny earned if a capital investment results in lower efficiency throughout the life of the equipment.

Aliess Bedford, R&D applications manager and food processor at Bung Loder Croklaan, explains how fats and oils interact with other ingredients and applications.

Partnering with human resources goes beyond just hiring the right people.

Protein functionality can benefit from high-pressure processing.

Here’s a list of criteria that helps ensure that your proposals for new equipment meet your bakery’s operational requirements.

A knowledge of flour at the grain level can help bakers get the most out of this pivotal ingredient.

Lou Schwartz, business unit manager of ingredient systems at Gemini Bakery Equipment/KB Systems, explains how bakers can optimize ingredient handling.

With these best practices, bakers can seamlessly incorporate the allergen into their labeling process and clear up consumer confusion.