News

Baking Problems Solved Second Edition

Compendium Of Problems And Solutions.

The highly popular publications ‘Baking Problems Solved’  2nd edition and ‘More Baking Problems Solved’ have been combined to form an extensively revised 2nd edition of ‘Baking Problems Solved’ (published by Elsevier). With significant additions related to problem solving and new problems and solutions, the Q&A format of the new edition has valuable information for all bakers and related suppliers

Thursday, January 18th, 2018

Now Published

2017 has seen the arrival of a second edition of the ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications (published by destechpub.com). Fully revised with updated testing methods and applications, this 2nd edition provides a comprehensive review of the progression of grains from breeding through to arrival on the consumer’s plate.

Tuesday, January 16th, 2018

BakeTran Launches New Website

Moving forward in a growing global market, we have undertaken a redesign of our website. The site now reflects the increasing resources available through BakeTran and new service provisions. Future developments are planned for the next 12 months which will give clients improved access to technical documents and publications.

Wednesday, January 18th, 2017

Bread Dough Stickiness Project

Dough stickiness is a particular problem in industrial bakeries as it can lead to plant stoppages, loss of production and wastage; this has become of greater concern with the implementation of lower salt levels in breadmaking. BakeTran and AEGIC have initiated a joint project to study the causes of dough stickiness. The study will evaluate both sensory assessment and objective measurements of dough stickiness with the aim of providing practical solutions for bakers. The study will be completed by mid-2018.

BakeTran in Australia

BakeTran has a long-term formal collaboration with the Australian Export Grains Innovation Centre based in Perth, Western Australian, in a project focussing on the functional requirements for Australian wheat in a South East Asian baking context. Within that collaboration new methods for understanding the underlying principles of current and future breadmaking processes are being studied.

Bakery Innovation Award Judging

Stan was a member of the judging panel for the Bakery Innovation Award, sponsored by European Process Plant (EPP). The award was presented at the British Baker Annual Awards Dinner 6th September 2017 at the Hilton, Park Lane, London.

Recent presentations by Stan Cauvain

Third Edition Of Technology Of Breadmaking

With major revisions and the addition of new, up-to-date information, the 3rd Edition of Technology of Breadmaking (published by Springer.com) remains a key technical review relevant to breadmaking around the world. Of value to students and experienced technologists alike, it provides key information on the underpinning principles which define bread and other fermented products.

Wednesday, January 18th, 2017