The company has achieved numerous milestones over the years and continues to expand its global reach. 

Berube shares how bakers can use potassium bicarbonate to improve the nutritional profile of their products. 

An optimized belt can boost throughput for bakers while cooling and freezing product more efficiently. 

Bakers must account for the functionality they’re losing when reducing or fully replacing eggs or dairy in a formulation. 

Each option comes with its advantages and disadvantages, depending on the needs of an operation.

Product needs and ingredient format are key considerations.

Some baked products are easier to freeze than others.

The latest technology makes it easier for bakers to monitor cooler and freezer performance and maintenance.

Factors like dough temperature, mixing time, yeast quality and more can’t be overlooked. 

Ahmet Hepdogan of Dawn Foods succeeds Grupo Bimbo’s Hayden Wands as CPAC chair.