Lucas Cuni-Mertz

While reductions of eggs and dairy in a formulation can be accomplished fairly easily, producers must account for the functionality they’re losing and how it may impact their baked goods. Failing to do so can result in a lower quality finished product that consumers won’t accept or product waste and rework that drives up costs.

The belts that run through a cooler or freezer, and how efficiently they’re used, can have a big impact throughput and product quality.

Fifty-year food industry veteran Rob Berube began his career at a co-manufacturer specializing in consumer packed goods.

Bundy Baking Solutions, a supplier of bakeware, pan coatings and refurbishment services to the industrial baking industry, celebrated its 60 th anniversary this month.

Bakers are feeling the pain of a real brain drain throughout their production. Experienced doughheads are retiring or leaving the industry, and of the workers bakers can find to replace them, many are increasingly inexperienced and lacking in key baking skills.

Today’s consumer is snacking more than ever. Fifty-six percent of Americans say they can’t finish the day without a snack, and snacks now account for half of all eating occasions, according to the Hartman Group.

Bakers must ensure the mixer they select is optimized for their current and future needs.

Erik Rensen aims to grow the company’s international sales and brings with him more than 20 years’ of experience.

Even with a foolproof mixer and robust training on how to operate it, operator errors are bound to occur. These can result in an inconsistent dough that leads to improper rise, variations in flavor and texture, and a final product that doesn’t meet quality standards.

MEXICO CITY — Grupo Bimbo SAB de CV recognized its top suppliers at its annual Global Vendors Meeting, held late last year in Mexico City. Suppliers were awarded for their commitments to quality, sustainability, innovation and more.