BAKED in Science

Bakery Showcase is Canada’s biggest baking show. Hosted by the Baking Association of Canada [https://www.baking.ca] (BAC), this well-known event is the ideal spot to catch up on the latest trends and innovations in the Canadian baking industry.

In this episode of BAKED in Science, host Mark Floerke is joined by several bakery professionals to discuss bakery equipment, ingredients, and innovation solutions.

Keith Ellis is the Director of Sales for Eastern Canada at Harvest Corporation (https://www.harvestbakeryequipment.com). Since 1964, Harvest Corporation has been committed to providing the food industry in North America and beyond with top-quality bakery equipment and exceptional service.

Ender Ceber is the Founder and CEO of Chef Ceber, Inc. Chef Ceber (https://chefceber.com) is a premier chocolate and desserts brand created to bring traditional craftsmanship together with modern gastronomy.

Spiromatic (https://www.spiromatic.com/en/) is a global leader in automated ingredient handling systems, specializing in flour storage, pneumatic conveying, dosing solutions, and sourdough systems for industrial bakeries and food manufacturers.

E.B. Russell is the Senior Sales Manager at Lesaffre North America. The Lesaffre Group (https://lesaffrebaking.com) is a key global player in baking, food taste and pleasure, healthcare, and industrial biotechnology. Their family history spans over 170 years and in over 50 countries, and lives each day through our more than 11,000 employees.

Mathias Weigel is the Head of International Sales at IREKS. IREKS (https://www.ireks.com/en/) is an internationally operating family company with its headquarters in Kulmbach, Germany, and customers in 90 countries worldwide.

Stephen Brand is a Machine Operator at Barry Callebaut. Barry Callebaut (https://www.barry-callebaut.com/) is the world's leading maker of high-quality chocolate and cocoa products.

Tina Tourangeau is the Client Development Manager, and Kate Tomic is the Business Team Director at Caldic North America. Caldic (https://www.caldic.com/en-us) powers innovation coast to coast by delivering tailored solutions and market-ready ingredients to the Life Sciences, Personal Care, and Biopharma markets.

Arla Pro (https://www.arlapro.com/en/) is the dedicated food service business of the global dairy co-operative Arla Foods. Arla (https://www.arla.com) is a cooperative of dairy farmers who produce milk and dairy products for consumers worldwide.

Daniel Moir is the Senior National Account Executive at Ardent Mills. Ardent Mills (https://www.ardentmills.com) is North America's leading flour supplier, producing multi-use flours, whole grains, and supported by 40+ flour mills and bakery-mix facilities.

From the Show Floor

While at the showcase, some topics covered include:

Affordable bakery equipment
Protein solutions for desserts
Ingredient handling technology
Fermentation
Shelf-life extension
Sourdough
Bread mixes
Chocolate products
Ingredient supply
Cheese ingredients for baking
Cocoa replacement solutions

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