John Unrein

International flavor in the middle of Kansas

09.20.2019

By John Unrein

Bagatelle Bakery in Wichita features everything from Mediterranean-inspired pastries to traditional Lebanese manoushi.

The rapid rise of globally inspired cake flavors

09.18.2019

By John Unrein

BakeMark brings creative flavor options under its Trigal Dorado brand.

'High oleic soy shortenings may be superior to PHO shortenings of old.'

09.18.2019

By John Unrein

Soybean shortening experts share insights on state of industry now that partially hydrogenated oils (PHOs) have been removed from the US marketplace.

Ace of Cakes celebrates the art of baking

09.18.2019

By John Unrein

Duff Goldman made a special appearance at IBIE in partnership with AB Mauri, where he signed autographs and crafted a unique cake sculpture.

Limited-edition donuts do wonders for sales

09.18.2019

By John Unrein

Donut shops across the country are finding great success with creative offers.

California walnuts add unique flavor, texture

09.17.2019

By John Unrein

Try adding walnuts to baked goods, dessert bars and chocolate confections for a nutty crunch.

Shelf-life solutions for tortillas, flatbreads

09.17.2019

By John Unrein

Kemin recently introduced new and expanded solutions to help manufacturers control microbes, prevent spoilage and control mold growth while creating appealing, high-quality tortillas and flatbreads.

Bakers seek digestive health solutions in baked goods

09.16.2019

By John Unrein

Bakers are looking for the best way to make their baked goods taste great and add nutritional benefit to consumers’ diets.

Panaderías focus on the morning crowd with breakfast breads and muffins

09.13.2019

By John Unrein

Consumers have started eating breakfast again, at least on the go, and they are going to bakeries at earlier times in the morning.

Fun and nutrition are on the minds of cake decorators

09.12.2019

By John Unrein

The latest trends in design include fresh flowers and tropical fruits.

John Unrein

ARTICLES

International flavor in the middle of Kansas

The rapid rise of globally inspired cake flavors

'High oleic soy shortenings may be superior to PHO shortenings of old.'

Ace of Cakes celebrates the art of baking

Limited-edition donuts do wonders for sales

California walnuts add unique flavor, texture

Shelf-life solutions for tortillas, flatbreads

Bakers seek digestive health solutions in baked goods

Panaderías focus on the morning crowd with breakfast breads and muffins

Fun and nutrition are on the minds of cake decorators

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