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LIVE Seminar: Artisan Bread Quality & Processing on June 30

Why is artisan bread claiming more shelf space? There's plenty of room for creativity and flavor, but the ingredient list is simple. That's why it's so important to make sure the dough is properly handled and delivered all the way through the baking step for consistent quality. This 1 hour seminar will explore ways to increase your plant's efficiency and production for industrial artisan bread, plus how to fine tune your baking step for a quality product. 

BAKERpaper: Vegan Egg Replacement
Egg replacement is one of the most important ingredient trends in the food industry. It’s become so important that the largest baking companies around the world have established dedicated R&D teams with the sole job of developing and testing alternatives. So how can you find the right vegan egg-replacement system for your cakes, muffins, and more? This technical paper explores the key functions eggs play in baking, and how to replicate them in your desserts. 

LIVE Seminar: Clean Label & Natural Cakes on June 16th
Consumers are looking for less processed and simply formulated food, which includes sweet goods like cakes! However, this means replacing artificial emulsifiers and preservatives while keeping taste and quality consistent. So how can you create beautiful and tasty cakes, muffins, and brownies as naturally as possible? This seminar will cover ingredient solutions and processing tips for clean label cakes.

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