An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system.
In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products.
Waste Less, Enjoy More
While discussing repurposed grains, some topics covered include:
Expanded ingredients range at Agrain
Giving new life to spent brewer’s grains
Nutritional properties of repurposed grains
Improved texture in baked products
Considerations for flavor profiles
Upcycled ingredients for a smaller carbon footprint
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An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system.
In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products.
Waste Less, Enjoy More
While discussing repurposed grains, some topics covered include:
Expanded ingredients range at Agrain
Giving new life to spent brewer’s grains
Nutritional properties of repurposed grains
Improved texture in baked products
Considerations for flavor profiles
Upcycled ingredients for a smaller carbon footprint
EP103: Exploring Flour and Fermentation with a Bread Sommelier
BAKED in Science
22 minutes 10 seconds
1 month ago
EP103: Exploring Flour and Fermentation with a Bread Sommelier
Bread is more than just a staple food. It’s the cornerstone of countless meals around the world!
It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers.
In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland’s first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra’s Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products.
Baking Up A Passion For Bread
Some topics covered include:
How bread differs between Europe and North America
Freshly milled flour quality
The bread sommelier program
Educating consumers and artisanal bakers
Encouraging younger generations to become bakers
Translating Trevor J. Wilson’s Open Crumb Mastery to Polish
This podcast is brought to you by:
Brabender
This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com
BAKED in Science
An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system.
In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products.
Waste Less, Enjoy More
While discussing repurposed grains, some topics covered include:
Expanded ingredients range at Agrain
Giving new life to spent brewer’s grains
Nutritional properties of repurposed grains
Improved texture in baked products
Considerations for flavor profiles
Upcycled ingredients for a smaller carbon footprint
