How to Control Expansion and Appearance with Scoring

Scoring is crucial.

Oct 2 • 

Maite Carricaburu

0:54

September 2025

Why Whole Wheat Flour Ferments Faster Than White Flour

This difference arises from the nutritional, enzymatic, and microbiological properties of whole grain flour.

Sep 23 • 

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0:54

How Ingredients Influence Water Levels in Biscuit and Cookie Doughs

Ingredients influence the water level in biscuit and cookie doughs.

Sep 16 • 

Maite Carricaburu

1

0:39

Cake Aeration

How Fat Crystals Shape Cake Quality

Sep 2 • 

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August 2025

How small changes in furniture can save you money and reduce production times

Although many industrial bakeries invest in state-of-the-art ovens, mixers, and conveyors, line efficiency is still affected by a less obvious factor…

Aug 27 • 

Maite Carricaburu

Enzymes Driving Clean-Label Transformation

Consumers tend to avoid chemical-sounding additives (like bromate, ADA, SSL, etc.), which is making bakeries increasingly turn to enzymes as natural…

Aug 18 • 

Maite Carricaburu

0:11

Robotics for Industrial Baking

From large-scale manufacturing plants to artisanal bakeries, baker-bots are becoming essential team members, improving efficiency, consistency, and…

Aug 14 • 

Maite Carricaburu

1:05

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

Jul 30 • 

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0:05

Shaping Donuts by Extrusion

Unlike traditional cutting, extrusion forms yeast-raised donuts by pushing dough through ring-shaped dies.

Jul 25 • 

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1:06

Leftover Dough

Giving it a Second Life

Jul 22 • 

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2

0:08

Excessive Shrinkage in Puff Pastry

Causes and Prevention

Jul 11 • 

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.

Jul 7 • 

Maite Carricaburu

1

0:43