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Articles by Laurie Gorton

Chunkers lead dough handling equipment choices

02.21.2016

By Laurie Gorton

Automated methods for moving dough from mixer to makeup adapt to rising expectations for handling a variety of doughs in a food-safe manner.

Organic dough strengtheners, softeners

02.16.2016

By Laurie Gorton

Label-friendly functionality

02.15.2016

By Laurie Gorton

With high levels of natural humectants and sweeteners, prune ingredients provide health and function.

Deciphering the alphabet soup

02.15.2016

By Laurie Gorton

When it comes to leavening acids, being able to interpret acronyms is critical.

Going clean

02.15.2016

By Laurie Gorton

Bakeries will have to clean up their act once regulations under the Food Safety Modernization Act go fully into effect this coming September.

Benefiting from chemical leavening Part 1

02.09.2016

By Laurie Gorton

Multi-faceted ingredients can alter color, flavor and texture for the good, says expert from Innophos.

Translucency in tortillas

02.08.2016

By Laurie Gorton

Chemical leavening helps to give tortillas the right appearance.

Leavening systems provide multiple functions

02.08.2016

By Laurie Gorton

Chemical leavening helps control color, texture and flavor of baked foods

Guar ‘in the doldrums’

02.08.2016

By Laurie Gorton

As a budget breaker, guar has been replaced by gelatin, particularly that derived from beef hide.

Baker and Perkins: Inventive engineers

02.04.2016

By Laurie Gorton

Equipment pioneers Jacob Perkins and Joseph Baker left a legacy of technological innovation.

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