The Best Baking e-Newsletter in the Business
The Bakery-Net e-Newsletter brings you the best of Modern Baking and Baking Management magazines. Subscribe Now!

Ingredients

Functional ingredients give baked products a healthful boost 

Product diversification can be difficult at best, but bakers have found a new and healthful way to add value to their products. Functional ingredients...

Supplier Innovations 

Adamatic and Belshaw brands continue to expand A new era has begun with Belshaw and Adamatic now headquartered in a brand new production plant in Auburn,...

Bran delivers beneficial dietary fiber 

Although bran occupies a tiny corner of baking ingredient use especially in proportion to the main byproduct of grain milling flour it serves an important...

Tortillas persevere despite economic slowdown 

In a time of economic uncertainty, tortilla suppliers are appealing to consumers' health-conscious side, boasting options from low sodium to whole grain....

Replacements mimic sugar's functionality 

Sugar, or highly refined sucrose, remains the gold standard for flavor and desired sweetness in bakery products. Bakers are comfortable working with sugar....

Bakers hatch into specialty eggs 

As with most ingredients these days, an egg is no longer merely an egg. Egg options abound for bakers who must decide between powdered or liquid, free-range...

Emulsifiers' versatility grows 

If bakers could capitalize on a multifunctional ingredient, emulsifiers would be at the top of the list. The market is in a growth mode, according to...

Ingredients, not size, sell muffins 

A new generation of muffins is replacing the jumbo variety of years past. Premium muffins in decadent and healthful varieties are arriving in smaller...

Bread sales remain strong despite commodity crisis 

Bread sales remain strong despite commodity crisis...

Naturally Sweet 

Natural sweeteners offer label friendly solutions...

Pie manufacturers offer favorites with upscale appeal 

Pie manufacturers offer favorite varieties with upscale appeal...

Dough Conditioners: Not a one size fits all proposition 

Dough conditioners are not a ‘one size fits all’ proposition...

Cookies up the competition 

From healthful ingredients and new sizes to marketing campaigns and innovative packaging, cookie companies are embracing trends and finding new ways to compete....

Formulating without trans fats 

Bakers have been particularly affected by the move to eliminate trans fats from products. While a single drop-in replacement can be found, the solution isn’t always that simple....

Super fruit fillings 

Unique flavors continue to infiltrate the fruit filling market. During the last seven years, traditional flavors, such as apple, cherry, blueberry and...

1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | Next

Bakery-Net Viewpoints:

Paula Frank:
Collaborating on the supply chain

 
Read More Editor's Notes

Baking Management Buyer's Guide

Use this directory as a one-stop source for all of your wholesale bakery’s needs. Keep up with the latest equipment, ingredients and product lines to keep your business well-supplied.

The Bakery-Net e-Newsletter

Bakery-Net e-Newsletter

Subscribe to the best baking e-Newsletter in the business. The Bakery-Net e-Newsletter brings montyly the best of Modern Baking and Baking Management magazines. Subscribe Now!

Latest Jobs

Upcoming Events

Master Class with Dara Reimers

Providence, R.I.
October 3-4, 2008
More info...

WBA Bakers Forum

Middleton, Wis.
October 14, 2008
More info...

DSRBA Workshop

Alexandria, La.
Nov. 2, 2008
More info...

Past Issues

Looking for a particular issue of Baking Management? Use the dropdown menu below to assist you in your search.