John Unrein is the Editor of Bake Magazine. He has been at Sosland Publishing since 2001, covering the retail baking industry. Mr. Unrein is a 1984 graduate of the University of Kansas.
One of the more salient points made during the recent International Baking Industry Exposition came from Rick Oleshak, vice president of marketing for AB Mauri.
Quince, an unjustly neglected ancient fruit, has made a comeback on chefs’ tables, in sweet or savory dishes that bring out its floral notes of rose with a hint of acidity.
According to the just-release study, State of the Baking Industry conducted by Cypress Research, 42% of retail bakeries now carry croissants – a higher percentage than donuts or bagels.
The differences between East Coast and West Coast bagels have been a topic of great debate for years. Some people believe it’s due to water used during dough creation, while others claim that there are other factors at play such as yeast variety or time spent proofing the bread before baking them.
The future is “phygital,” exclaimed Sophie Blum, chief marketing and channel officer for Puratos, during a Sunday, Sept. 18, session at the Artisan Marketplace, Crafted by Puratos (Booth No. 3645) at the International Baking Industry Exposition (IBIE).
Global bakery manufacturer and ingredients distributor Dawn Foods has unveiled its new Global Bakery Trends Report and announced its latest product innovation, Dawn Exceptional Pak Perfect Non-Sticky Glaze at the International Baking Industry Exposition (IBIE).
With demand for wheat – and other commodity ingredients – at an all-time high, supply remains constrained and only growing in price due to the continued crisis in Ukraine.