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Articles by Laurie Gorton

Bread wrapping ready for change, says Flowers executive

02.09.2015

By Laurie Gorton

New line at Oxford, Pa., demonstrates improvements possible.

Starch adds bulk for all baked goods, even gluten-free

02.02.2015

By Laurie Gorton

This key ingredient determines finished texture and flavor.

Teacher at heart

01.31.2015

By Laurie Gorton

Don Dubois dedicated himself to sharing information that helped bakers make better products.

Flavoring our future

01.31.2015

By Laurie Gorton

Making foods consumers like taste better is only part of the legacy of Kermit and Pete Murphy

Freekah an ancient grain option

01.31.2015

By Laurie Gorton

Consumers seeking the latest in ancient grains can now choose organic cracked freekah.

Sodium-cutting strategies and tactics, part 1

01.31.2015

By Laurie Gorton

Expert from Innophos advises looking at sodium sources already in baked foods and then considering alternatives.

Flowers Foods’ big line that can

01.31.2015

By Laurie Gorton

The company fills a production gap in the Northeast with a high-tech, high-volume bread line to bake Nature’s Own at Oxford, PA.

Sodium: To reduce or not to reduce

01.31.2015

By Laurie Gorton

Government efforts to get Americans to consume less sodium appear to be stalling. Where does that leave bakery and snack formulators?

Why emulsifiers work in cutting trans fat use

01.31.2015

By Laurie Gorton

To move bakery formulations away from use of trans-containing shortenings, bakers should consider today’s improved emulsifiers.

Hot Tamale!

01.30.2015

By Laurie Gorton

Delimex expands its San Diego plant to feed America's increasing love of snacks with the company's hand-held, easy-to-prepare, tortilla-based Mexican foods.

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Articles by Laurie Gorton

Bread wrapping ready for change, says Flowers executive

Starch adds bulk for all baked goods, even gluten-free

Teacher at heart

Flavoring our future

Freekah an ancient grain option

Sodium-cutting strategies and tactics, part 1

Flowers Foods’ big line that can

Sodium: To reduce or not to reduce

Why emulsifiers work in cutting trans fat use

Hot Tamale!

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Labor, Maintenance, and Innovation Solutions in Baking and Snack Manufacturing

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Popular Galleries

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