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Laurie Gorton

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Cookie & Cracker Technology: In the Details

08.31.2009

By Laurie Gorton

Engineering changes to cookie and cracker equipment make today’s systems more flexible and cleaner to operate.

Fats & Oils: Applying the 'New' Oils

08.31.2009

By Laurie Gorton

Trait-enhanced fats and oils open up the post-trans era, but their successful use requires new thinking from formulators.

Enzymes: Precise Improvers

07.31.2009

By Laurie Gorton

Need a change in dough performance, crumb softness, shelf life, cost structure? Today’s enzymes offer label-friendly answers with clear-cut activity.

Enzymes: Precise Improvers

07.31.2009

By Laurie Gorton

Need a change in dough performance, crumb softness, shelf life, cost structure? Today’s enzymes offer label-friendly answers with clear-cut activity.

Enzymes: Precise Improvers

07.31.2009

By Laurie Gorton

Need a change in dough performance, crumb softness, shelf life, cost structure? Today’s enzymes offer label-friendly answers with clear-cut activity.

Leavening Yeast: Accounting for Choices

06.30.2009

By Laurie Gorton

Bakers yeast improves its delivery modes and performance characteristics.

Leavening Yeast: Accounting for Choices

06.30.2009

By Laurie Gorton

Bakers yeast improves its delivery modes and performance characteristics.

Leavening Yeast: Accounting for Choices

06.30.2009

By Laurie Gorton

Bakers yeast improves its delivery modes and performance characteristics.

Behind the Curtain

05.31.2009

By Laurie Gorton

Behind the Curtain

Ingredient Substitutions: Extending Eggs

05.01.2009

By Laurie Gorton

When costs dictate or formulas require help, bakers can find alternatives for extending eggs.

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