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Articles by Laurie Gorton

Change of course

08.13.2013

By Laurie Gorton

Emulsifiers drive texture and shelf life when baked foods travel trans-free and low-fat routes.

New chapter opens

08.12.2013

By Laurie Gorton

B&CMA introduces interactive education to bridge the needs of intermediate-level learners.

Thriving in the Vegas Era, IBIE 1981-97

08.12.2013

By Laurie Gorton

A big gamble sent Baking Expo west, and opportunity followed.

What’s happening in bakery and snack flavors, part 2

08.06.2013

By Laurie Gorton

Experts from Edlong Dairy Technologies consider changes and opportunities.

The shock of the new, IBIE 1949-77

08.05.2013

By Laurie Gorton

Baking Expo opened with post-war excitement and set the pace for baking expansion.

Cookie, cracker bakeries win safety recognition

08.02.2013

By Laurie Gorton

Altogether, plants achieve 5 million hours worked without an accident.

The brave new world of formulations

07.31.2013

By Laurie Gorton

A lot has happened between Expos when it comes to formulating baked foods. Here’s a glimpse into trends present and yet to come.

What is dry honey?

07.31.2013

By Laurie Gorton

Depending on the applications, bakers have options when it comes to honey’s form.

Honey 101

07.31.2013

By Laurie Gorton

Most likely, honey was the baker’s first sweetener, and it remains a mainstay of their ingredients.

Diastatic, nondiastatic — what’s the difference?

07.31.2013

By Laurie Gorton

Barley is an attractive tool for bakers when it’s used correctly.

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