January 1, 2010
Articles
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Through the years, Baking Management has strived to distinguish itself within the commercial baking industry trade press by offering new approaches and...
PEOPLE
Asoyia Inc. appointed Eric Traumuller account director in its Franklin, Mass., office. Traumuller has 22 years of experience in both sales and product...
Smaller size, bigger rewards
January may have ushered in a new decade, but, unfortunately, it didn't bring along a new economy. While things aren't as bleak as they were one year...
2010 Bakery Industry Forecast: How it all adds up
What a difference a year makes. At the beginning of 2009, optimism ruled the day. All the talk about the economy seemed to have the same refrain: wait...
Ingredient handling systems made smarter, safer
Ingredient handling systems are designed to make bakers' lives easier, and manufacturers continue to produce more innovative and advanced systems in pursuit...
Sweeteners become glycemic index-friendly
Growing awareness of syndrome X, the medical precursor to type II diabetes affecting one in five people, has consumers becoming more cognizant of glycemic index...
Exotic flavors go mainstream
While some food manufacturers clamor to be the first to market cutting-edge flavor concepts, clever bakers are also keeping their eyes on cultural phenomena...
Picking up speed
The old cliché is true–time is money. That’s why bakers are on a continual quest to hasten changeover from one product to another without incurring costly downtime...
Key drivers of Innovation
On behalf of Bay State Milling Co., Quincy, Mass., Baking Management and Modern Baking magazines brought together several industry leaders from key segments of the baking industry to discuss the current state of business and how bakeries and their customers can work together toward collaborative innovation...
Fruit infusions impart functionality and health
Fruits are often used to give “zip” to baked products, from cookies to breads...
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