Choosing the right flour can make or break your bakery process. Wheat flour constitutes over 50% of bread formulas and about 25% of cake formulas, which is why controlling the quality (https://bakerpedia.com/processes/flour-quality/) of this key ingredient is essential. Through R&D and collaboration with millers, bakers can reduce costs over time while maximizing their yield and profits. In this episode of BAKED in Science, host Mark Floerke is joined by master baker Richard Charpentier to discuss how bakers can use the right ingredients to get the most out of the research and development process. Richard Charpentier has over 35 years of extensive bakery experience in snacks and breads. Classically trained as a French baker and Certified Master Baker, he has gone on to include bakery science, grain milling, and food history in his repertoire. He is currently the CEO of Baking Innovation (https://baking-innovation.com), finding practical uses for emerging innovations and technologies. Better Ingredients for Better Margins Some topics covered include: Thermal profiling Bakery equipment considerations Advice for managing ingredient costs Selecting the right flour Leveraging AI, with a caveat The exciting future for bakers This podcast is brought to you by: Grain Millers Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at www.grainmillers.com!

From functional ingredients and plant-based innovations to bold global flavors, today's consumers are hungry for products that tell a story and fit their lifestyle. Savvy bakers who keep a finger on the pulse of the newest bakery trends (https://bakerpedia.com/top-trends-to-look-for-in-2026/) can pivot quickly, surprise their customers, and turn everyday baked goods into must-have indulgences. In this episode of BAKED in Science, host Mark Floerke is joined by master baker Richard Charpentier to discuss continued and upcoming trends for the year ahead. Richard Charpentier has over 35 years of extensive bakery experience in snacks and breads. Classically trained as a French baker and Certified Master Baker, he has gone on to include bakery science, grain milling and food history in his repertoire. He is currently the CEO of Baking Innovation (https://baking-innovation.com), finding practical uses for emerging innovations and technologies. Top Trends in Baking While discuss trends for the coming year, some topics covered include: High-protein baking Gut health Artisan baking Plant-based formulations Sugar reduction Clean-label baking Sustainability Innovating with texture Gluten-free Artificial intelligence in the bakery

Gluten-free formulations come with their share of difficulties and troubleshooting. When developing gluten-free products, it’s vital to keep in mind that the lack of gluten causes structural problems in gas retention. Gluten-free baking (https://bakerpedia.com/processes/gluten-free/) requires knowledge of bakery science alongside a blend of the right ingredients for optimal texture and shelf life. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Dilek Uzunalioglu, R&D consultant and founder of Agora Food Solutions (https://agorafoodsolutions.my.canva.site/agora), specializing in food and ingredient innovation, research, development, and commercialization. With 25+ years of experience across academia and industry, she has led global food R&D programs, managed technical teams, and driven innovation for multinational corporations and startups such as Ingredion and Motif FoodWorks. The Science of Gluten-Free Baking Some topics covered include: Ingredient functions in food systems Food science vs food engineering Opportunities to improve the nutrition of gluten-free goods Considerations for Celiac disease and gluten allergies Formulating to re-create the gluten structure Enzymes for improved texture and shelf life

Wheat flour is the backbone of most baked goods, making up over half of a bread recipe and about a quarter of a cake. That’s why keeping an eye on your flour quality (https://bakerpedia.com/processes/flour-quality/) is crucial for optimal product development. The key is picking a flour that works well with your application and process in order to get the texture, flavor, and consistency you’re aiming for, each and every single time. In this episode of BAKED in Science, host Mark Floerke is joined by Dimitrios Argyriou, Managing Director at Grainair. Grainar (https://grainar.com) offers innovative solutions that help bakers improve the quality of their products. With a solid scientific background and more than 80 years of experience, they constantly explore the latest developments in biotechnology, cereal science, and industrial analytics. Talk About Flour Power Some topics covered include: The intricacies of flour milling Getting the most out of R&D Balancing experience and objective data Baking as a multifactorial process The importance of sharing knowledge

An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system. In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products. Waste Less, Enjoy More While discussing repurposed grains, some topics covered include: Expanded ingredients range at Agrain Giving new life to spent brewer’s grains Nutritional properties of repurposed grains Improved texture in baked products Considerations for flavor profiles Upcycled ingredients for a smaller carbon footprint

Bread is more than just a staple food. It’s the cornerstone of countless meals around the world! It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers. In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland’s first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra’s Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products. Baking Up A Passion For Bread Some topics covered include: How bread differs between Europe and North America Freshly milled flour quality The bread sommelier program Educating consumers and artisanal bakers Encouraging younger generations to become bakers Translating Trevor J. Wilson’s Open Crumb Mastery to Polish This podcast is brought to you by: Brabender This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com

Maintaining quality control (https://bakerpedia.com/processes/quality-control-for-baking-ingredients/) and product standards is an essential part of the baking process. Modern bakeries require accuracy, reliability, and streamlined operations to optimize output and ensure consistent results that meet consumer demands. Luckily, there are tools and equipment (https://bakerpedia.com/how-to-improve-dough-quality-using-the-mixolab/) available to make these tasks more manageable, all the while championing objectivity and repeatability. In this episode of BAKED in Science, host Mark Floerke is joined by Lena Bosc-Bierne, Applications Specialist at CHOPIN Technologies, a KPM Analytics brand. KPM Analytics (https://bakerpedia.com/kpm-analytics/) supplies instruments that measure critical quality parameters of incoming ingredients, analyze products during the baking process, and ensure final product quality. Focusing on Quality Control During their conversation, some topics covered include: Addressing labor shortages The importance of flour quality Bridging the gap between bakers and millers Understanding the functionality of alternative ingredients Introducing the Mixolab 300

IBIE, the International Baking Industry Exposition (https://www.bakingexpo.com), is the biggest baking event in the Northern Hemisphere that takes place every three years. This year’s event will take place from September 13 to 17 in Las Vegas, Nevada. As the show draws near, what better way to prepare than by getting a sneak peek of what will be happening at the show? In this episode of BAKED in Science, host Mark Floerke is joined by Rick Oleshak, Vice President of Marketing at AB Mauri North America to discuss IBIE. AB Mauri North America (https://bakerpedia.com/ab-mauri/) is a division of AB Mauri, a global leader in yeast and bakery ingredient products. Visit them (https://bakerpedia.com/ibie/ab-mauri/) at IBIE, at West Hall 1545, North Hall 5412. Baking Up Fun at the Show While discussing the Baking Expo, some topics covered include: The importance of IBIE for the baking industry BEST in Baking Award for Data Collection for Process Improvement AB Mauri’s 80’s themed booths Their events at the Baking Expo Booth samples with egg replacer

Enzymes are protein catalysts that facilitate chemical reactions in bakery products without producing any change in their molecular structure. In the baking process, enzymes (https://bakerpedia.com/ingredients/enzyme/) have many functions, including aiding fermentation, reducing mixes, modifying dough handling properties, dough strengthener, and even crumb softeners. Their multi-purpose abilities make them very valuable to the modern baker. In this episode of BAKED in Science, host Mark Floerke is joined by Dipak Roda, Vice President of Market & Business Development at Enzyme Innovation, Inc. (https://bakerpedia.com/enzyme-innovation/) In his 28 years of rich experience in enzymes and probiotics, Dipak has travelled to more than 34 countries and covered everything from product and application development to sales and marketing. Currently, Dipak is responsible for market and business development in the Americas and Far East countries. Mystical and Magical Enzymes While discussing enzymes, some topics covered include: How enzymes work Combining enzymes for targeted outcomes Probiotics versus prebiotics Enzymes in gluten-free formulations Categories of enzymes Shelf-life extension capabilities Solutions for reducing eggs, sugar, and shortening What sets the company apart

Ultra-processed foods (UPF) have become commonplace in the fast-paced world of today, as the food industry’s answer to consumer demand for convenience. In recent years, there has been growing concern for how these foods may be affecting public health. In this episode of BAKED in Science, host Mark Floerke is joined by Bogdan Dobraszczyk, retired research fellow. Bodgan has worked in the cereals industry for many years as a research scientist at Rank Hovis MacDougall Research Centre, and then as a Research Fellow at the Reading University where he developed and worked on many research projects on dough rheology and baking. A Closer Look at Ultra-processed Foods While discussing ultra-processed foods, some topics covered include: How UPF relates to clean label (https://bakerpedia.com/processes/clean-label/) Current health scare about ultra-processed foods The xanthan gum conundrum A hunger for natural alternatives Retail industry’s interest in the UPF concern Lack of definitions for clean label This podcast is brought to you by: Brabender This episode is brought to you by Brabender A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com