EP 82: Best in Bakery Trends 2023

BAKED in Science

コンテンツは BAKED In Science によって提供されます。エピソード、グラフィック、ポッドキャストの説明を含むすべてのポッドキャストコンテンツは、BAKED In Science またはそのポッドキャストプラットフォームパートナーによって直接アップロードされ、提供されます。誰かがあなたの著作物をあなたの許可なく使用していると思われる場合は、ここで概説されているプロセスに従うことができますhttps://ja.player.fm/legal。

1y ago 50:37

MP3•エピソードのホーム

The baking industry is always evolving to meet consumer demands. This changing landscape may help drive innovation but can also pose challenges when it comes to maintaining quality and consistency. That’s why it’s important to keep tabs on the latest bakery trends (https://bakerpedia.com/trends-in-cake-mixes-bases-and-concentrates/), equipment, and ingredient solutions. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Lin Carson to discuss bakery highlights from 2023 and predict what’s in store for the bakery industry in 2024. What Bakery Trends Will Continue into 2024? While discussing top bakery trends, some topics covered include: Sugar reduction (https://bakerpedia.com/sugar-reduction-in-baked-goods/) Flour quality (https://bakerpedia.com/processes/flour-quality/) analysis tools Staff shortages in the baking industry High fiber (https://bakerpedia.com/ingredients/high-fiber/) baking Keto baking (https://bakerpedia.com/processes/keto-baking/) Sustainability in baking Artisan bakery products Shelf life extension High protein (https://bakerpedia.com/ingredients/high-protein-baking/) baking

96 つのエピソード

#Science #BAKED In Science