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Nov. 3rd — National Sandwich Day |
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According to a study by the USDA, almost half of the US population (47%) consumes this delicious baked product on any given day. Made with white, whole wheat, gluten-free, or other variety breads and rolls, the trusty sandwich is a mainstay of diets across the world. |
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DOES YOUR BREAD MEASURE UP? |
How can bakeries ensure their bread is the one being selected from the shelves to form the all-important base for today's sandwich? Probably one of the most important external factors of a good bread is Bread Volume. Good volume gives a superior texture, size, and shape to the bread and is often an indication of correct: - Aerated crumb
- Formulation
- Dough handling
- Quality ingredients
- Gas retention
- Processing conditions
To have the highest quality of bread, many bakeries implement systematic, subjective and semi-quantitative Bread Evaluation procedures to complement the standard Product Evaluation. During this process, the characteristics of bread are divided into internal (related to the crumb) and external (outside surface of baked loaf including caramelization or dehydration during baking).
A “standard bread” product that has an optimum combination of volume, external and internal characteristics should be the base for comparison when performing bread scoring. Learn all about evaluating your bread quality on our BAKERpedia page! |
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Engineering Lunch 'n' Learn: Oven Panel |
This Oven Panel Series includes two 1-hour webinars focus on engineering, specifically ovens. Watch our panel of industry leaders as they answer attendee questions covering the latest technologies and code changes related to ovens in the bakery setting.
A few topics covered include tunnel ovens, food safety, oven code updates, oven operation, and purging in a multi-zone/multi-burner setup. Webinar length: 2 hours |
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Gain in-depth understanding of the tests and evaluation processes used to ensure the quality and consistency of white pan bread products.
The online course covers tests conducted on flour, including those listed on the Flour Certificate of Analysis (COA), and those used to determine the rheological properties of flour. It also covers the process and forms used to conduct finished product evaluation and common faults seen in pan breads. Certificate: Yes, on completion Course length: 3 hours, 7 modules
Get group pricing for your team of 3 or more members! Email [email protected] for details. |
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Ultimately, ASB's mission is to deliver a quality product that serves the needs of the baking community. ASB is committed to serving the baking industry with state-of-the-art educational content to meet any specific niche, as well as the baking foundation in general.
— Xochitl Cruz, ASB Board Member and VP of Sweet Baked Goods Operations at Bimbo Bakeries, USA. |
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Attention students and faculty—there are only 2 weeks left to submit your research for the BakingTECH 2025 Poster Session! The November 24th deadline is approaching fast, so don’t miss this opportunity to: - Present your work to key industry leaders
- Expand your professional network
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Gain recognition at the largest event in commercial baking
Whether you're researching ingredient innovation, process improvements, or new technologies, this is the ideal platform to showcase your contributions to the future of baking in Orlando, FL, from Feb 15-18, 2025.
Submit your abstract today! |
MASTERING WHOLE GRAINS WEBINAR |
The use of 100% whole wheat bread in the U.S. has dropped to only 5%, despite rising consumer demand for healthier, nutrient-rich options. Join us live in December where baking expert Elizabeth Arndt and Master Baker Richard Charpentier will dive into the challenges and solutions for revitalizing whole wheat production.
From hydration and dough handling to flavor enhancement, attendees will gain practical strategies to master the complexities of whole wheat baking and meet today’s consumer demands. Register here to join us live on Dec.10. Or, register to receive the recording! |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US |
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