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Articles by Charlotte Atchley

Hand-picked chemical leavening agents optimize frozen dough

12.15.2020

By Charlotte Atchley

Chemical leavening solutions are easy to customize to fit a product’s needs.

Flexible lines open up options for pie innovation

12.14.2020

By Charlotte Atchley

Modular equipment enables pie bakers to build in flexibility.

Editor’s Picks: A look inside the December issue of ‘Baking & Snack’

12.14.2020

By Charlotte Atchley

Senior Editor Charlotte Atchley shares her top reads from this month’s edition.

Today’s dividers marry speed and quality

12.08.2020

By Charlotte Atchley

Gentle equipment can divide quickly without damaging dough structure.

New ideas for recruiting, retaining bakery employees

12.02.2020

By Charlotte Atchley

Marjorie Hellmer offers strategies and programs that can help retain workers, even in a pandemic.

Keep eye on the prize when working with whole grains

12.01.2020

By Charlotte Atchley

When formulating with whole grains, keep the finished product goals in mind whether it’s a claim or a healthy perception.

How optimized baking prevents cracker checking

11.30.2020

By Charlotte Atchley

Slow, complete moisture removal is key to crackers that stay whole.

Hearthside, NDP Analytics share what ABA workforce study findings mean for the industry

11.30.2020

By Charlotte Atchley

New survey results show some progress is being made on workforce challenges.

Main Street Gourmet solves foodservice problems

11.26.2020

By Charlotte Atchley

With its position as a custom manufacturer, Main Street Gourmet solves an array of challenges for its customers.

Plant-based protein is hot trend with its own challenges

11.25.2020

By Charlotte Atchley

Formulators have to account for issues of taste, absorption and labeling.

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Articles by Charlotte Atchley

Hand-picked chemical leavening agents optimize frozen dough

Flexible lines open up options for pie innovation

Editor’s Picks: A look inside the December issue of ‘Baking & Snack’

Today’s dividers marry speed and quality

New ideas for recruiting, retaining bakery employees

Keep eye on the prize when working with whole grains

How optimized baking prevents cracker checking

Hearthside, NDP Analytics share what ABA workforce study findings mean for the industry

Main Street Gourmet solves foodservice problems

Plant-based protein is hot trend with its own challenges

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