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Laurie Gorton

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Hydrocolloids and the real world, part 2

10.10.2013

By Laurie Gorton

With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.

The road to FSMA

10.09.2013

By Laurie Gorton

For bakers and snack food manufacturers, there is still much to learn about pending food safety regulations between now and 2015.

ACE Bakery pays it forward

10.09.2013

By Laurie Gorton

The artisan bakery encourages food artisans from all segments at its recent Incubator event.

Belshaw Adamatic settles strike, affirms team

10.08.2013

By Laurie Gorton

Frank Chandler settling in as new president.

How to bake on the show floor

10.08.2013

By Laurie Gorton

With no barriers between equipment and visitors, showgoers can get up close and personal with systems.

Get smart about salt

09.30.2013

By Laurie Gorton

Bakers face a formulating dilemma: how to maintain salt’s functionality but replace its sodium, at least in part.

More than molasses

09.30.2013

By Laurie Gorton

When seeking alternatives to molasses and corn syrup, it’s all about the label.

How to benefit from honey’s basic values, part 1

09.30.2013

By Laurie Gorton

Honey’s popularity makes it an ideal bakery ingredient, notes expert from National Honey Board.

And then there’s ‘lower gluten’

09.24.2013

By Laurie Gorton

Could ancient wheats pose less of a risk to gluten-sensitive people?

Your FSMA shopping list at IBIE

09.17.2013

By Laurie Gorton

Stephen Sundlof, PhD, food safety consultant and former CFSAN director, gives advice about looking for technologies that bolster food safety.

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