John Unrein

Producing whole wheat breads at larger scale

01.22.2020

A new initiative involves a national group of craft bakers, millers, teachers, students and wheat breeders who joined forces to create pure and simple whole wheat sandwich bread that appeals to all.

SLIDESHOW: Specialty Ingredients, Sourdoughs & Whole Grain

01.21.2020

By John Unrein

Welcome to the wonderful world of bread experimentation, where bakers are pushing the envelope of creative expression with unique flavors of sourdough and whole grain breads.

Why gluten-free is here to stay

01.17.2020

By John Unrein

As consumer interest in gluten-free products has grown, the category has transitioned from a niche to a mainstream market segment.

2020 vision: Alternative flours and ancient grains

01.17.2020

By John Unrein

In an exclusive interview with Bake magazine, Jonathan Davis, senior vice president of innovation at La Brea Bakery, shares his vision of influential trends coming to the forefront of the craft bread sector in 2020.

SLIDESHOW: Influential Trends Shaping the Future of Bread

01.16.2020

By John Unrein

There are a wide range of key consumer trends that are opening the door to new opportunities for success in the craft bread sector.

The art of the story with products

01.13.2020

By John Unrein

Consumers say that stories around a brand influence their purchasing decisions.

Europain 2020 features innovative solutions for bakery/pastry professionals

01.13.2020

By John Unrein

The role of the specialized trade fair is to accompany the industry through its evolution and development.

Understanding influences of the milling process

01.09.2020

By John Unrein

Two key factors drive the movement: increased supply of local specialty grains to support local and regional mills, and new mills at the retail and wholesale bakery level in efforts to complement — but not replace — existing flour supplies.

Examining sourdough and its future potential

01.09.2020

By John Unrein

“Sourdough is deeply embedded in human history. For tens of thousands of years, we have been basing our culture on microbial ecology,” says Erin McKenney, Ph.D., a postdoctoral researcher at North Carolina State University.