Wheat flour is the backbone of most baked goods, making up over half of a bread recipe and about a quarter of a cake. That’s why keeping an eye on your flour quality (https://bakerpedia.com/processes/flour-quality/) is crucial for optimal product development. The key is picking a flour that works well with your application and process in order to get the texture, flavor, and consistency you’re aiming for, each and every single time.
In this episode of BAKED in Science, host Mark Floerke is joined by Dimitrios Argyriou, Managing Director at Grainair. Grainar (https://grainar.com) offers innovative solutions that help bakers improve the quality of their products. With a solid scientific background and more than 80 years of experience, they constantly explore the latest developments in biotechnology, cereal science, and industrial analytics.
Talk About Flour Power
Some topics covered include:
The intricacies of flour milling
Getting the most out of R&D
Balancing experience and objective data
Baking as a multifactorial process
The importance of sharing knowledge
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Wheat flour is the backbone of most baked goods, making up over half of a bread recipe and about a quarter of a cake. That’s why keeping an eye on your flour quality (https://bakerpedia.com/processes/flour-quality/) is crucial for optimal product development. The key is picking a flour that works well with your application and process in order to get the texture, flavor, and consistency you’re aiming for, each and every single time.
In this episode of BAKED in Science, host Mark Floerke is joined by Dimitrios Argyriou, Managing Director at Grainair. Grainar (https://grainar.com) offers innovative solutions that help bakers improve the quality of their products. With a solid scientific background and more than 80 years of experience, they constantly explore the latest developments in biotechnology, cereal science, and industrial analytics.
Talk About Flour Power
Some topics covered include:
The intricacies of flour milling
Getting the most out of R&D
Balancing experience and objective data
Baking as a multifactorial process
The importance of sharing knowledge
EP101: Taking a Bite out of IBIE 2025 with AB Mauri
BAKED in Science
20 minutes 12 seconds
4 months ago
EP101: Taking a Bite out of IBIE 2025 with AB Mauri
IBIE, the International Baking Industry Exposition (https://www.bakingexpo.com), is the biggest baking event in the Northern Hemisphere that takes place every three years. This year’s event will take place from September 13 to 17 in Las Vegas, Nevada. As the show draws near, what better way to prepare than by getting a sneak peek of what will be happening at the show?
In this episode of BAKED in Science, host Mark Floerke is joined by Rick Oleshak, Vice President of Marketing at AB Mauri North America to discuss IBIE. AB Mauri North America (https://bakerpedia.com/ab-mauri/) is a division of AB Mauri, a global leader in yeast and bakery ingredient products. Visit them (https://bakerpedia.com/ibie/ab-mauri/) at IBIE, at West Hall 1545, North Hall 5412.
Baking Up Fun at the Show
While discussing the Baking Expo, some topics covered include:
The importance of IBIE for the baking industry
BEST in Baking Award for Data Collection for Process Improvement
AB Mauri’s 80’s themed booths
Their events at the Baking Expo
Booth samples with egg replacer
BAKED in Science
Wheat flour is the backbone of most baked goods, making up over half of a bread recipe and about a quarter of a cake. That’s why keeping an eye on your flour quality (https://bakerpedia.com/processes/flour-quality/) is crucial for optimal product development. The key is picking a flour that works well with your application and process in order to get the texture, flavor, and consistency you’re aiming for, each and every single time.
In this episode of BAKED in Science, host Mark Floerke is joined by Dimitrios Argyriou, Managing Director at Grainair. Grainar (https://grainar.com) offers innovative solutions that help bakers improve the quality of their products. With a solid scientific background and more than 80 years of experience, they constantly explore the latest developments in biotechnology, cereal science, and industrial analytics.
Talk About Flour Power
Some topics covered include:
The intricacies of flour milling
Getting the most out of R&D
Balancing experience and objective data
Baking as a multifactorial process
The importance of sharing knowledge
