A varied team of professionals can help identify problems and implement corrective measures.

Controlling time, temperature and moisture when roasting pulses can help optimize baking functionality.

Take advantage of the slower winter months to get a jump on the competition.

Malt extract can improve the flavor and appearance of baked goods.

A GFSI audit isn’t complicated but does require commitment from everyone involved.

Recent studies have revealed that carob germ protein shows promise in gluten-free baking.

Proper oven exhaust improves the quality of baked goods and keeps bakeries safe.

Fermenting a portion of flour before it is added to dough can save time and money.

Michael Bultel, Lesaffre North America baking business development manager, shares how bakers can achieve critical cost savings on ingredients.

An effective food defense plan can protect against an act of intentional adulteration.