Articles by Laurie Gorton

The new look of bakery lab instruments

10.31.2014

Gluten-free baked foods can really test a formulator’s ingenuity, but working with the right instrument helps achieve workable answers.

Alpha Baking named top U.S. green fleet

10.31.2014

By Laurie Gorton

Bread delivery trucks now run on propane autogas.

Market trends impact ingredient handling equipment choices

10.31.2014

By Laurie Gorton

As bakers try to meet trends such as gluten-free and high protein, they must make adjustments in processing equipment.

Exploring gums and hydrocolloids, part 3

10.30.2014

By Laurie Gorton

Hydrocolloids accomplish a variety of functions in gluten-free and clean-label formulations, says expert from DuPont Nutrition & Health.

Nuts: diverse flavors, wide appeal

10.30.2014

By Laurie Gorton

A handful of nut ingredients can make all the difference to the appeal of bakery product introductions.

King’s Hawaiian looks beyond the bakery for growth opportunity

10.30.2014

By Laurie Gorton and Dan Malovany

As the bakery looks to expand, reaching into other food categories may be an option.

King’s Hawaiian builds for the long term

10.29.2014

By Laurie Gorton and Dan Malovany

While the bakery’s executives explore short-term goals, they invest for the long term.

Working with proteins, part 3

10.28.2014

By Laurie Gorton

Wheat proteins prove their advantages in flour-based foods.

How to balance chemical leavening, part 3

10.16.2014

By Laurie Gorton

Cost and functionality figure into the formulator’s decision, says expert from AB Mauri.

Get ready variety syrups, part 3

10.14.2014

By Laurie Gorton

Alternative syrups enable “free from” formulating of baked foods, says expert from Malt Products Corp.

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Articles by Laurie Gorton

The new look of bakery lab instruments

Alpha Baking named top U.S. green fleet

Market trends impact ingredient handling equipment choices

Exploring gums and hydrocolloids, part 3

Nuts: diverse flavors, wide appeal

King’s Hawaiian looks beyond the bakery for growth opportunity

King’s Hawaiian builds for the long term

Working with proteins, part 3

How to balance chemical leavening, part 3

Get ready variety syrups, part 3

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