Mr. Betto is GEA Bakery’s application manager for cracker and hard sweet technologies.

Controlling mold spore entry and development in bakeries can prevent the contamination of products.

Bakers need to control the pH of bread dough for optimal yeast activity, flavor development, shelf life and texture.

Understanding the multiple requirements surrounding nutrient content claims can make complying with them much easier.

Learning how various fibers interact with the gluten matrix can improve bread quality.

Being a mentor is just as important as having a mentor.

Artificial intelligence (AI) can help bakers optimize production, reduce cost and improve product quality.

Mr. Latshaw serves as Rondo’s North American service manager.

Careful facility inspection can help bakeries meet FDA requirements and produce safe food.

Soy protein with added emulsifiers is an effective egg replacement for cake batters.