Donald R. Shaffer’s foresight and technological advances have reshaped dough development and mixer sanitation.

Paris show highlights competition and innovation March 8-12.

Inclusions add more than just flavor and visual interest to a finished product.

Flours keep delicate doughs moving.

Bakers automating gluten-free and artisan bread lines must incorporate gentle dough handle equipment to maintain integrity from mixer to oven. Click to view slideshow.

Bakers take formulating seriously when bringing a new product from bench to plant floor.

Cocoa suppliers do their part to improve the sustainability of the ingredient.

Chocolate ingredients take bakery and snack products to the next level on both the indulgence and nutrition scales. Click to view slideshow.

Better4U Foods capitalizes on the success of its original gluten-free frozen pizza line with the launch of its Personal Size All Natural Multigrain Gluten Free Pizzas.

Premium sweet goods find a new outlet for sales.