Robots evolve to take on more complex tasks in bakeries 02.22.2021 By Laurie Gorton Advances in robotics — in size, vision, artificial intelligence — help them progress further upstream in bakeries.Read More
Pyler says: Chemical leavening for frozen dough 101 12.09.2020 By E.J. Pyler and Laurie Gorton When it comes to frozen dough, not all chemical leavening agents are the same. Read More
Pyler Says: The basics of bagel ingredients 02.04.2020 By E.J. Pyler and Laurie Gorton Formulations range from tough to tender. Read More
Pyler says: The role of pH in bread baking 05.29.2019 By E.J. Pyler and Laurie Gorton The correct pH is essential to achieving a desirable crumb.Read More
Pyler says: Troubleshooting slicing issues 01.28.2019 By E.J. Pyler and Laurie Gorton Different bread will affect the way blades wear.Read More
Pyler says: The role of flour in cookies 11.13.2018 By E.J. Pyler and Laurie Gorton Cookie flours are normally long patent or straight-grade flours.Read More
Pyler says: The origins and properties of corn 10.23.2018 By Laurie Gorton and E.J. Pyler Corn is classified based on kernel characteristics. Read More
Pyler says: Three ways heat is transferred to dough 10.08.2018 By E.J. Pyler and Laurie Gorton Heat transfer methods take on different roles.Read More
Q&A: Physiological benefits from resistant starch 08.08.2017 By Laurie Gorton Starch’s role as dietary fiber is affected by new definition from F.D.A., but it still brings plenty of functionality to baked foods.Read More
Q&A: Why use resistant starch? 08.01.2017 By Laurie Gorton Learn how resistant starch imparts a bevy of benefits.Read More
