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Why Milk Bread Is So Soft
Milk bread, often associated with Japanese shokupan, is known for its exceptionally soft, tender crumb and delicate structure.
6 hrs ago
•
Maite Carricaburu
1:21
Inline NIR for Bakeries: Real-Time Quality Control for a Smarter Production Line
Near-Infrared (NIR) spectroscopy is a real-time, non-destructive analytical technique used to instantly measure the composition of food materials.
Nov 12
•
Maite Carricaburu
1
0:35
Automated Ingredient Handling
Faster, Safer Bakery Production
Nov 5
•
Maite Carricaburu
1:00
How Simple Changes Reduced Waste and Downtime
Chaucer Foods UK, a manufacturer of croutons for the salad and pizza industries, was facing a frustrating and expensive problem: their existing crouton…
Nov 4
•
Maite Carricaburu
1:13
October 2025
Hand vs. Machine: Craftsmanship, Economics and Scaling in Bread Decoration
In the bakery industry, the way a product looks often carries as much weight as how it tastes.
Oct 28
•
Maite Carricaburu
1
2:23
Industrial Donut Lines: Which Is Better, Extrusion or Sheeting?
These methods define not only the efficiency of the process but also the texture, yield, and sensory qualities of the final product.
Oct 24
•
Maite Carricaburu
1:04
Open Crumb vs Tight Crumb: The Hydration Factor
The amount of water defines the behavior of gluten, gas retention, and starch gelatinization, ultimately shaping the bread’s internal architecture.
Oct 21
•
Maite Carricaburu
Redox Agents and Their Role in Dough Development
Redox agents shape dough development and final quality.
Oct 16
•
Maite Carricaburu
How Gluten Forms
The Basics of Dough Development
Oct 14
•
Maite Carricaburu
0:19
Two Methods for Industrial Pizza Production
Press vs. Sheeting
Oct 7
•
Maite Carricaburu
1:17
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
•
Maite Carricaburu
0:54
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