Charlotte Atchley

Donut finishing calls for strict temperature control

12.02.2019

By Charlotte Atchley

Bakers need to play it cool to achieve the perfect glaze.

Updated hybrid ovens bring dynamic parameter controls to operations

11.25.2019

By Charlotte Atchley

New tech decreases possibility for human error.

Testing the limits of egg replacers

11.19.2019

By Charlotte Atchley

Effectively substituting or reducing the ingredient requires clear communication between baker and supplier.

Researchers evaluate claims against grains

11.12.2019

By Charlotte Atchley

At Cereals & Grains 19, experts detail studies showing the healthfulness of both whole and refined grains.

After a steep learning curve, Michigan Bread hits its stride

11.10.2019

By Charlotte Atchley

On-the-job training is central to bakery’s growing success.

Artificial intelligence accelerates product innovation

11.06.2019

By Charlotte Atchley

At Cereals & Grains 19, McCormick & Co. and IBM share the roadmap to how A.I. can tackle future innovation.

Cereals & Grains 19 marks new name and look for AACC International

11.05.2019

By Charlotte Atchley

The long-standing association rebrands to better represent its diversifying membership.

CGA addresses the impact of food trends

11.04.2019

By Charlotte Atchley

Attendees at the Cereals & Grains Association’s annual conference generated ideas to address the biggest challenges to the future of the food industry.

Three ways hybrid ovens help bakers hit production targets

11.04.2019

By Charlotte Atchley

With multiple heating technologies and control systems, hybrid ovens optimize baking profiles for a more efficient bake.

Kemin opens Bakery Innovation Center

10.30.2019

By Charlotte Atchley

The company supports its expansion into the baking industry with a pilot plant, analytical lab and other capabilities.

Articles by Charlotte Atchley

Donut finishing calls for strict temperature control

Updated hybrid ovens bring dynamic parameter controls to operations

Testing the limits of egg replacers

Researchers evaluate claims against grains

After a steep learning curve, Michigan Bread hits its stride

Artificial intelligence accelerates product innovation

Cereals & Grains 19 marks new name and look for AACC International

CGA addresses the impact of food trends

Three ways hybrid ovens help bakers hit production targets

Kemin opens Bakery Innovation Center

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