BAKED in Science

• EP104: Repurposed Grains for Less Food Waste

  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

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• EP103: Exploring Flour and Fermentation with a Bread Sommelier

  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

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• EP102: Leveraging Data for Optimal Quality Control

  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

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• EP101: Taking a Bite out of IBIE 2025 with AB Mauri

  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

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• EP100: Magic Enzymes

  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

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