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Feb. 9th — National Pizza Day |
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| Pizza is believed to have originated in Italy in 1889. During a visit by the King and Queen of Italy, a Neapolitan baker named Raffaele Esposito produced a pizza with tomato sauce, mozzarella cheese, and basil to simulate the colors of the Italian flag. |
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Perfect Pizza, Without Gluten! |
Pizza is an extremely convenient food product, with sales of over $37 billion annually just in the US alone. Yet for bakers there’s one challenge that’s been heating up: gluten-free pizza.
Crafting the perfect gluten-free crust isn’t just about removing wheat—it’s a science of texture, structure, and taste. Gluten-free formulations lack a cohesive and elastic nature, due to the absence of gluten. In the recent past, various alternative approaches have been adopted to modify functional attributes necessary for gluten-free pizza development.
Various ingredient solutions, such as enzymes, starches, or chemical leavening agents, can be used to improve dough rheological characteristics or dough-handling properties and for shelf-life extension of gluten-free products. Extrusion technologies or high-pressure applications may also be applied.
See our BAKERpedia page for a deep (dish!) dive into Gluten-Free Pizza. |
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Bridging the Gap: Sanitation & Food Safety |
Sanitation is the foundation of food safety. With both an ethical and legal obligation to deliver safe products to consumers, effective sanitation programs are of the utmost importance.
In this webinar, learn how effective sanitation planning, execution, and tracking can elevate risk mitigation, understand how corporate initiatives and KPIs are critical to monitoring and improving sanitation programs, and explore why food safety and sanitation require consistent documentation practices for decision makers. Speaker: Randy Kohal Webinar length: 60 minutes Cost: Free for Members |
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This course focuses on unique product characteristics, ingredients, and processing variations used in the production of wheat, whole wheat, multigrain, rye, and raisin breads. For each variety, acceptable ranges of production settings are explained. Key characteristics and terminology is defined in the specialty grain ingredients module.
The course is comprised of 2 modules. The first module explores hearth breads and the second module explains sourdough breads. Certificate: Upon passing 2 tests Course length: 3 hours Cost: $50 Member/$100 Non-Members Get group pricing for your team of 3 or more members! Email [email protected] for details. |
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"As someone new to the professional world, I’m incredibly grateful for the learning and networking opportunities that ASB provides. Meeting like-minded individuals and experiencing the welcoming, collaborative spirit of this community is an unforgettable experience."
— Alexander Stodolski | Market Research Analyst, Wire Belt |
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We are celebrating BakingTECH this month and have an exclusive coupon code for attendees and readers of our Education Newsletter (HINT: That's you!).
Register for one of our educational courses before 2/28/25 and receive 10% off. Use the following code: HUB_10 |
We’re excited to share that ASB has partnered with the American Bakers Association (ABA) to bring the entire Bakers Manufacturing Academy library exclusively to ASB’s Education Hub!
To make navigation clear and easy, we’ve redesigned our Education Hub Store into three new categories that include courses such as Hamburger and Hot Dog Buns, Variety Hearth Breads (including Sourdough), and the Entry-Level Cookie and Cracker Training Program.
CHECK IT OUT: |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US Was this email forwarded to you? Subscribe and never miss an update! |
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