BAKED in Science
Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!
Episodes
April 11, 2025 • 44 mins
Sugar reduction is a hot topic for bakers looking to meet current market trends and satisfy health-conscious consumers’ demands. However, bakers know that sugar (https://bakerpedia.com/ingredients/sugar/) is a critical ingredient in many baked goods, including cakes, pastries, and cookies. It not only provides a sweet taste and influences flavor perception but also has several important functional properties, which are vital to bea...
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March 16, 2025 • 68 mins
Artificial intelligence is getting a lot of attention these days, and many are wondering how it can be harnessed to help today’s bakers. While it’s too soon to understand the full extent of AI’s capabilities, this technology is already being used to reduce product loss (https://bakerpedia.com/how-to-avoid-product-loss/), boost quality assurance (https://bakerpedia.com/food-safety/quality-assurance/), and much more in bakery plants....
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February 4, 2025 • 57 mins
Professional guidance and support for entrepreneurs in the food and beverage industry is invaluable, especially for those who may just be starting out. Whether that’s through mentorships or sharing knowledge (https://bakerpedia.com/empowering-the-global-baking-industry/), initiatives and resources that uplift entrepreneurs can encourage their growth and boost their overall success in the food industry.
In this episode of BAKED in...
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January 6, 2025 • 30 mins
In the baking industry, each step, bit of expertise, and technical skill plays a vital role in achieving excellence. Whether you’re an experienced baker aiming to grow your enterprise or an enthusiastic home baker preparing to venture into commercial production, the path to success has both obstacles and possibilities. This is where a bakery consultant (https://bakerpedia.com/elevate-your-baking-business-with-a-bakery-consultant/) ...
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December 11, 2024 • 32 mins
Providing high-quality bakery products is essential for successful bakery operations. However, traditional, rule-based methods for quality assurance (https://bakerpedia.com/food-safety/quality-assurance/) can be time-consuming and have become more difficult with current labor shortages. Vision inspection is an alternative that has been on the market for decades, used initially for final inspection and packaging. Nonetheless, in rec...
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November 5, 2024 • 52 mins
Seasonal baking opens up exciting possibilities for commercial bakers to captivate customers, drive sales, and maintain a competitive edge. Tailoring your bakery’s offerings to each season keeps your bakery both relevant and irresistible. Of course, crafting these seasonal delights (https://bakerpedia.com/festive-bakes-and-seasonal-treats/) demands more than creativity. it calls for technical skill in formulation, precise processin...
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October 16, 2024 • 37 mins
Shortening (https://bakerpedia.com/ingredients/shortening/) is a commonly used ingredient in commercial baking, which helps produce moist and soft baked goods. However, this ingredient can come coupled with challenges such as off-flavors, rising costs, and not appealing to health-conscious consumers. Fortunately, enzymes can offer bakers solutions for these issues.
In this episode of BAKED in Science, host Mark Floerke is joined b...
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September 11, 2024 • 43 mins
Quality control for ingredients and raw materials (https://bakerpedia.com/processes/quality-control-for-baking-ingredients/) is an important part of the production process for bakeries of all sizes. From flour quality to moisture, protein, and ash, there are a myriad of factors that can affect the quality of bakery products.
In this episode of BAKED in Science, host Mark Floerke is joined by Arnaud Dubat, Director of Business Deve...
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August 6, 2024 • 25 mins
Food waste contributes significantly to environmental degradation, as large quantities of edible food are discarded for various reasons including cosmetic standards and logistical inefficiencies. However, more and more companies are rising to the challenge of mitigating food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/) and reimagining ways to put these scraps to good use.
In this episode of BAKED in Sc...
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July 9, 2024 • 27 mins
Bakery Showcase is one of the most important events in the Canadian baking industry and the perfect place to catch up on the latest trends and innovations. Established in 1932, the Baking Association of Canada (BAC) [https://www.baking.ca] serves as the national representative for the Canadian baking industry, which has historically run this well-known event.
In this episode of BAKED in Science, host Mark Floerke is joined by Coll...
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June 11, 2024 • 47 mins
The plant-based food trend has been growing steadily since 2017 when its market was valued at $3.9 billion. As of 2023, this market was valued at $8.1 billion with more consumers demanding plant-based alternatives, whether for ecological or ethical reasons. In the baking industry, plant-based baked goods (https://bakerpedia.com/the-plant-based-revolution-in-patisserie/) continue to be in high demand, with many citing reasons such a...
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May 9, 2024 • 45 mins
The better-for-you bakery trend has grown immensely in the last few years, as consumers demand more nutritious baked goods with plenty of functional ingredients. The high-protein bread (https://bakerpedia.com/processes/high-protein-bread/) trend, much like the keto trend, has shown plenty of staying power with grocery stores stocking more and more products in this category.
In this episode of BAKED in Science, Mark is joined by Se...
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April 11, 2024 • 33 mins
While iba may have been last fall, there are still plenty of creative and innovative solutions to delve into from the world’s leading trade fair for bakery, confectionery, and snacks. Mark Floerke visited the trade show to learn about the biggest bakery trends, as well as equipment and ingredient solution innovations on behalf of BAKERpedia.
In this episode of BAKED in Science, Mark is joined by three baking industry professionals...
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April 1, 2024 • 40 mins
From regulation compliance to pushing for sustainability (https://bakerpedia.com/baking-for-a-sustainable-future/), today’s bakers have a lot on their plates outside of producing their delicious baked goods. Founded in 1932, the Baking Association of Canada (BAC) is a Canadian national baking industry association governed by the members. Over the decades, the BAC (https://www.baking.ca) has been hard at working, supporting bakeries...
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March 6, 2024 • 21 mins
While commercial baking relies on skills, productivity, and innovation, networking is also an important part of this industry. That’s why attending industry events, like the American Society of Baking’s BakingTECH, are important for professional bakers. This conference, known to many as the Best Week in Baking, invites experts, industry leaders, and professionals from around the world to discuss the latest advancements, innovations...
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February 1, 2024 • 50 mins
The baking industry is always evolving to meet consumer demands. This changing landscape may help drive innovation but can also pose challenges when it comes to maintaining quality and consistency. That’s why it’s important to keep tabs on the latest bakery trends (https://bakerpedia.com/trends-in-cake-mixes-bases-and-concentrates/), equipment, and ingredient solutions.
In this episode of BAKED in Science, host Mark Floerke is joi...
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January 18, 2024 • 19 mins
Last year, BAKERpedia was on the show floor at iba 2023 (https://bakerpedia.com/iba/)! As the world’s leading trade fair for bakery, confectionery, and snacks, it is one of the best places to see the latest industry trends and innovations. Mark Floerke was there to report on bakery trends, equipment, and ingredient solutions, and share them back to our commercial baking community.
In this episode of BAKED in Science, host Mark Fl...
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November 27, 2023 • 25 mins
This autumn BAKERpedia attended iba 2023 (https://bakerpedia.com/iba/) in Munich! iba is the world’s leading trade fair for bakery, confectionery, and snacks where the latest trends and innovations in the industry are presented. Usually, this trade show takes place every three years, however, due to the pandemic, it was postponed. From October 22 – 26, 2023 iba will open its doors once again and Mark Floerke was there to report on ...
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October 17, 2023 • 39 mins
Shelf life extension is a significant concern for bakers, and with the rise of the clean label bakery trend, many are searching for more natural methods. Introducing UV sanitizing (https://bakerpedia.com/food-safety/uv-sanitizing/), which can be used to kill bacteria, molds, yeasts, and viruses on bakery products and is as natural as sunlight. Ultraviolet rays encompass the invisible spectrum of non-ionizing electromagnetic radiati...
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August 22, 2023 • 40 mins
There’s nothing more frustrating than baked goods getting stuck in their pans, which is why release agents are so valuable for commercial bakers. In the baking industry, release agents (https://bakerpedia.com/processes/release-agent/) are used to help remove baked goods from baking pans, molds, tins, trays, conveyor belts, or packaging. With the industrialization of baked goods production also came the need for automation and syste...
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