Baking-Innovation
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Bakery consultant 35 years of experience, French Master Baker, bakery scientist, Food historian.
06/03/2026
Successful cakes start long before they reach the oven.
One of the most overlooked factors in cake quality is mixing. The right mixing method can dramatically impact volume, texture, grain structure, and consistency.
In this monthโs Pro Tip article from Baking & Snack, I discuss why understanding mixing is essential for every baker and R&D professional.
Retail Bakers of America (RBA)
Pro Tip: Successful cakes start in the mixing bowl Understanding the correct mixing process can improve cake volume, grain, texture, symmetry, moisture retention and shelf life.
๐ณ๐ฎ ๐ต๐ผ๐๐ฟ๐ ๐ผ๐ณ ๐ฐ๐ผ๐น๐ฑ ๐ณ๐ฒ๐ฟ๐บ๐ฒ๐ป๐๐ฎ๐๐ถ๐ผ๐ป ๐๐ถ๐๐ต ๐๐ผ๐๐ฟ๐ฑ๐ผ๐๐ด๐ต.
Flour, water, saltโฆ and a living culture doing what it has done for centuries.
Over 72 hours, the dough slowly transforms.
Flavor becomes deeper.
Structure develops naturally.
The aroma becomes richer.
The dough becomes alive in your hands.
This is what I love about sourdough.
You cannot rush it.
You guide it, watch it, respect it.
Sometimes the best ingredient in bread is simply time.
Protein is no longer just a trend; it is reshaping the bakery and snacks industry.
Protein puffs, pastries, cookies, and baked goods are becoming increasingly popular, but selecting the right protein is crucial. Each type of protein behaves differently and affects texture, flavor, absorption, shelf life, and overall eating quality.
At Baking Innovation, we focus on working closely with proteins, recognizing that success goes beyond simply adding protein. It is about developing products that consumers genuinely want to eat.
&D FoodScience IngredientFunctionality BakingInnovation
Protein is no longer just a trend; it is reshaping the bakery and snacks industry.
Protein puffs, pastries, cookies, and baked goods are becoming increasingly popular, but selecting the right protein is crucial. Each type of protein behaves differently and affects texture, flavor, absorption, shelf life, and overall eating quality.
At Baking Innovation, we focus on working closely with proteins, recognizing that success goes beyond simply adding protein. It is about developing products that consumers genuinely want to eat.
&D
05/17/2026
For over 800 years, bakers have played a critical role in shaping communities, culture, and food traditions.
The history of the Worshipful Company of Bakers is a powerful reminder that baking is more than making bread. It is about craftsmanship, fermentation, education, and preserving knowledge for future generations.
As a French Master Baker, I believe our industry must continue protecting the traditions and skills that built the foundation of baking.
The Bakers Company - History History of the Bakers' Company There is very little documentary evidence as to when the older guilds in London were first formed and the origin of the Bakersโ in particular must be lost in the mists of time. It has been said that the Craft of baking is older than any other and that bread was [...]...
05/11/2026
34 ingredients to make a cake.
At what point did we stop trusting flour, eggs, sugar, butter, and real baking craftsmanship?
Somewhere along the way, the industry started believing that more gums, preservatives, colors, emulsifiers, and additives meant better cakes. But great baking was built for generations with simple ingredients, fermentation, process control, and skilled bakers.
Maybe the future of baking is not adding more ingredients, but learning how to make better products with less.
Back in the lab testing an old formula from the early 1900s using a sponge and dough system.
The aroma from fermentation, the soft crumb texture, and the unbelievable crust color are remarkable. Using this traditional process, I was able to achieve 8 to 10 days of shelf life naturally.
Sometimes the old ways still teach us the most about quality bread. Fermentation matters.
BakingInnovation SpongeAndDough BreadScience
Back in the lab testing an old formula from the early 1900s using a sponge and dough system.
The aroma from fermentation, the soft crumb texture, and the unbelievable crust color are remarkable. Using this traditional process, I was able to achieve 8 to 10 days of shelf life naturally.
Sometimes the old ways still teach us the most about quality bread. Fermentation matters.
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