Bakery Industry Insider | Industrial Baking Technology

Bakery Industry Insider | Industrial Baking Technology

Home
Notes
LinkedIn
Archive
About

July 2025

How Deep Learning is Reinventing Baguette Quality Control in Industrial Bakeries
Real-world use case of AI-powered inspection on high-speed lines
 • 
Maite Carricaburu
0:05
Shaping Donuts by Extrusion
Unlike traditional cutting, extrusion forms yeast-raised donuts by pushing dough through ring-shaped dies.
 • 
Maite Carricaburu
1:06
Leftover Dough
Giving it a Second Life
 • 
Maite Carricaburu
0:08
Excessive Shrinkage in Puff Pastry
Causes and Prevention
 • 
Maite Carricaburu
Tunnel Holes in Muffins: Causes and Prevention
These are large, elongated voids that stretch from the base toward the peaked top of the muffin.
 • 
Maite Carricaburu
0:43
Polydextrose: A Fat Replacer for Bakery Applications
Reducing fat in bakery products while maintaining texture, mouthfeel, and moisture is a consistent challenge for food formulators.
 • 
Maite Carricaburu

June 2025

Equipment for Mixing, Dividing & Handling High-Hydration Doughs
High-hydration doughs are sticky and delicate, requiring specialized equipment that’s gentle and precise.
 • 
Maite Carricaburu
1:05
The Transformation of Dough: What Happens Inside the Oven?
While the process may seem straightforward—expansion, moisture loss, crust formation, and setting - each stage is governed by fundamental principles of…
 • 
Maite Carricaburu
1:08
Cakes with small, white speckles on the crust.
One of the most frequent defects we see on cakes is commonly known as ‘sugar spots.’
 • 
Maite Carricaburu
Puff Pastry: The Importance of Resting Periods in Their Manufacturing.
Laminated products require precise dough rheology to achieve their layered structure. Dough elasticity, extensibility, and fat distribution are key to…
 • 
Maite Carricaburu
© 2025 Bakery Industry Insider
Privacy ∙ Terms ∙ Collection notice
Start writingGet the app
Substack is the home for great culture