Articles by Charlotte Atchley

Finished product needs dictate protein sources

03.30.2021

As bakers look to add protein, desired characteristics in texture, shelf life and labeling will weigh in on final choice.

Bagels bring unique challenges to dividing, forming

03.29.2021

By Charlotte Atchley

The tough, sticky dough requires special consideration.

COVID-19 industry pulse survey shows how challenges shifted in 2020

03.26.2021

By Charlotte Atchley

Panelists at ABA’s virtual convention elaborated on how channel and supply disruptions impacted the wholesale baking industry.

Since Sliced Bread, Amy Senter, Stephanie Slingerland

Kellogg tackles sustainability on all fronts

03.24.2021

By Charlotte Atchley

The company’s Better Days program looks at how climate change and world hunger are interconnected.

Sodium reduction options vary by bakery application

03.23.2021

By Charlotte Atchley

Not all non-sodium-based chemical leavening works for every application.

How Simple Mills leverages buying power to promote regenerative agriculture

03.17.2021

By Charlotte Atchley

The company makes a powerful impact on the environment by focusing its sustainability efforts.

2021 will be year of rebuilding for European baking industry

03.17.2021

By Charlotte Atchley

Gira research presented at iba.CONNECTING EXPERTS reveals that the second half of the year will show more recovery.

BEMA Intel bakery ingredient indexes chart 1

BEMA Intel 2020 reveals positive outlook for baking industry

03.17.2021

By Charlotte Atchley

While bakers are investing in their businesses, high ingredient costs are something to watch.

Chemical leavening provides another path for sodium reduction

03.17.2021

By Charlotte Atchley

Applications like crackers, cookies, muffins and pizza crust can benefit from replacing sodium-based leavening systems.

Process changes can solve absorption issues

03.16.2021

By Charlotte Atchley

Adding protein may change a bakery formulation, but solutions can be found in the mixing bowl.

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Articles by Charlotte Atchley

Finished product needs dictate protein sources

Bagels bring unique challenges to dividing, forming

COVID-19 industry pulse survey shows how challenges shifted in 2020

Kellogg tackles sustainability on all fronts

Sodium reduction options vary by bakery application

How Simple Mills leverages buying power to promote regenerative agriculture

2021 will be year of rebuilding for European baking industry

BEMA Intel 2020 reveals positive outlook for baking industry

Chemical leavening provides another path for sodium reduction

Process changes can solve absorption issues

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