The baking industry is always evolving to meet consumer demands. This changing landscape may help drive innovation but can also pose challenges when it comes to maintaining quality and consistency. That’s why it’s important to keep tabs on the latest bakery trends (https://bakerpedia.com/trends-in-cake-mixes-bases-and-concentrates/), equipment, and ingredien ... Show More
Oct 23
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 ... Show More
22m 10s
Jun 2023
80. The Snacking Revolution: From Hype Treats To It-Desserts
<p>Welcome back to Create Tomorrow. On this week’s episode Claire Lancaster, WGSN head of Food & Drink and Katherine Schub, Forecaster and Strategist on our Food and Drink team join Bethan to discuss snacking culture.</p>
<p>Consumers are snacking more than ever, whether for ... Show More
20m 51s
Jun 2023
EP35 three qualities in pancake
Thousands of breakfast and brunch places are (strewn throughout ) New York City ,but only a few are famous for their pancakes . At each place we will be looking at 3 qualities . 1 . We’re looking at (texture) ,the pancake should be fluffy , and cooked all the way through , ... Show More
2m 17s
Aug 2020
What’s the yeast doing inside my bread?
<p>If you’re one of the millions of people who used lockdown to try something new like baking sourdough bread, you may well be wondering what’s happening chemically inside your loaf, especially if the end result keeps changing. Well, you’re not alone. Listeners Soheil and Sean ar ... Show More
33m 21s