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Articles by Laurie Gorton

Understanding required

03.31.2015

By Laurie Gorton

As bakers explore alternatives to PHOs, they have learned a number of lessons. There's more to this matter than replacing a solid fat with an oil.

A fats and oils report card

03.31.2015

By Laurie Gorton

How are the 'new generation' oils fitting into bakery and snack applications? Quite well, as a matter of fact.

Why fryers differ so much

03.31.2015

By Laurie Gorton

Fryer design shows wide diversity. Frying donuts, after all, is not like making potato chips or popping popcorn.

Bakery fats after PHOs, part 1

03.31.2015

By Laurie Gorton

Expert from IOI Loders Croklaan describes what removal of partially hydrogenated oils will mean to bakery and snack applications.

Umami provides a salty boost

03.20.2015

By Laurie Gorton

The fifth taste has proven helpful in sodium reduction and masking off-flavors.

Specialty grain, organic ingredient suppliers merge

03.20.2015

By Laurie Gorton

Parent company combines SK Food International with Hesco/Dakota Organic Products.

B.B.U.’s Rivera to chair A.S.B.

03.04.2015

By Laurie Gorton

Appoints ‘committee of chairmen’ to guide 2016 program.

One bakery goes mobile

03.03.2015

By Laurie Gorton

With its new bread line in Oxford, Pa., Flowers Food integrates its manufacturing into one system.

A Dairy Solution

02.28.2015

By Laurie Gorton

MCT Dairies use dairy-based ingredients to replace important characteristics typically delivered by eggs.

Dough-friendly dividing

02.28.2015

By Laurie Gorton

Much has changed recently with this essential dough handling technology.

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