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Laurie Gorton

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Debugging your bakery

06.30.2014

By Laurie Gorton

Keeping insects out of stored ingredients and finished products requires an integrated pest management approach.

Health halo attached to alternative syrups

06.30.2014

By Laurie Gorton

When switching sweeteners, formulators can take advantage of the healthy image of syrups made from cereal grains.

Answering demand for whole grain corn flour

06.27.2014

By Laurie Gorton

Dry mill processes adapted to prepare true whole grain corn flour, complete with bran and germ.

Dried plums raising their profile

06.27.2014

By Laurie Gorton

Forms new and old tailored to emerging categories.

Egg white tightness explained

06.27.2014

By Laurie Gorton

Factors combine to shorten supply, notes egg expert, but high protein content and clean label appeal continue to attract usage.

Variety syrups provide more than sweetening power

06.27.2014

By Laurie Gorton

Alternatives to conventional sweeteners confer longer shelf life and better aroma, color and flavor to baked foods.

Variety syrups earn more bakery applications

06.26.2014

By Laurie Gorton

They’re not just for nutrition bars anymore, say the experts.

Natural-image sweet syrups can ‘move the market'

06.26.2014

By Laurie Gorton

Alternative syrups allow label claims of all-natural, gluten-free, non-G.M.O., organic and more.

Spotting the species

06.20.2014

By Laurie Gorton

Good pest control starts with identifying the pests that are most prevalent and how they function.

Bars give variety syrups their first test

06.19.2014

By Laurie Gorton

Many variety syrups find their footing in formulations for cold-formed bars.

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