The base oil has the most impact on product performance.

Finding the right fryer still means matching output capabilities with product type while optimizing food safety and sanitary design.

Baker's yeast provides some unique functions, from fighting carcinogens to offering a boost of vitamins.

Recent scientific research proves the worth of inulin in the diets of children and prediabetics.

A few degrees up or down in oil temperature make huge ­differences in finished product quality.

Bakers yeast not only leavens baked foods but also serves them functionally to enable creative solutions.

Diversity cues the program for BakingTech 2017, to be held by the American Society of Baking, Feb 26-28.

Flexibility and food safety matter the most when selecting frying equipment.

Getting sticky, bucky doughs — especially gluten-free styles — through a depositor or divider often requires a different approach.

Resistant starches are the easiest of the insoluble dietary fibers to use because they tend to be non-hygroscopic and exhibit low water-binding capabilities.