Sprouted grains, whole grains and whole wheat intersect in Ardent Mills’ Sprouted White Spring Whole Wheat Flour.

Sanitary design is the next frontier for proofers.

McCormick’s annual report points snack producers in innovative directions.

Trends favoring nutrition-packed formulas and new eating occasions provide opportunities to jump-start a category that currently sees little change in sales.

Air circulation must be uniform to enure an ideal proofing environment.

An ideal environment for raising dough requires automated, finely tuned controls.

It may seem cut-and-dried, but opportunities for using excess energy in the bakery are expanding.

Julie Miller Jones encourages the industry to educate consumers.

Oven profiling helps bakers exert control over process and end results.

With a forward-thinking mindset, Bob Albers built a small family bakery into a regional powerhouse.