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
All content for BAKED in Science is the property of BAKED In Science and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
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
Scaling up is the process of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, production scaling (https://bakerpedia.com/how-thermal-profiling-can-help-scale-up-bread-production/) is one of the major challenges these operations may face. Fortunately, there are experts who can help guide you through the process of scaling your bakery business.
In this episode of BAKED in Science, host Mark Floerke is joined by Jacinta Kemboi, Senior Food Scientist and Director of Product Development and Innovation at Cama Research & Development Consulting. Cama Research (https://camaresearch.com) aims to support small health food businesses to navigate growth with ease. They offer the support and strategy necessary to allow health food businesses thrive in a landscape that demands clarity and confidence.
Maximizing Growth and Scaling Bakery Businesses
Some topics covered include:
The pitfalls of scaling a food business
Shelf-life considerations
Putting together relevant documentation
The importance of costing
Leaning on your network and resources
Gaining support through consultants
BAKED in Science
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
