Bakers must ensure the mixer they select is optimized for their current and future needs. 
 

ProGold owns a corn wet milling plant in North Dakota.

Lab features space for product development, application testing and sensory evaluation.

Exit of David Bratcher to be accompanied by new board chairman.

The ingredient may replace potassium sorbate in baked foods.

Tate & Lyle, BioHarvest come together for partnership.

Next Generation Taste & Texture event to scale ingredient startups.

Bakers turn to other ingredients to stretch or substitute chocolate.

The latest mixers are made to be more user-friendly and foolproof to support these newer employees.
 

Projects often take more time and money than expected, so assembling a competent team will make a big difference.