EP106: Engineering Gluten-Free Baked Goods

EP108: Profit Through R&D

Choosing the right flour can make or break your bakery process. Wheat flour constitutes over 50% of bread formulas and about 25% of cake formulas, which is why controlling the quality (https://bakerpedia.com/processes/flour-quality/) of this key ingredient is essential. Through R&D and collaboration with millers, bakers can reduce costs over time while maximizing their yield and profits. In this episode of BAKED in Science, host Mark Floerke is joined by master baker Richard Charpentier to discuss how bakers can use the right ingredients to get the most out of the research and development process. Richard Charpentier has over 35 years of extensive bakery experience in snacks and breads. Classically trained as a French baker and Certified Master Baker, he has gone on to include bakery science, grain milling, and food history in his repertoire. He is currently the CEO of Baking Innovation (https://baking-innovation.com), finding practical uses for emerging innovations and technologies. Better Ingredients for Better Margins Some topics covered include: Thermal profiling Bakery equipment considerations Advice for managing ingredient costs Selecting the right flour Leveraging AI, with a caveat The exciting future for bakers This podcast is brought to you by: Grain Millers Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at www.grainmillers.com!

EP107: The Biggest Bakery Trends of 2026

From functional ingredients and plant-based innovations to bold global flavors, today's consumers are hungry for products that tell a story and fit their lifestyle. Savvy bakers who keep a finger on the pulse of the newest bakery trends (https://bakerpedia.com/top-trends-to-look-for-in-2026/) can pivot quickly, surprise their customers, and turn everyday baked goods into must-have indulgences. In this episode of BAKED in Science, host Mark Floerke is joined by master baker Richard Charpentier to discuss continued and upcoming trends for the year ahead. Richard Charpentier has over 35 years of extensive bakery experience in snacks and breads. Classically trained as a French baker and Certified Master Baker, he has gone on to include bakery science, grain milling and food history in his repertoire. He is currently the CEO of Baking Innovation (https://baking-innovation.com), finding practical uses for emerging innovations and technologies. Top Trends in Baking While discuss trends for the coming year, some topics covered include: High-protein baking Gut health Artisan baking Plant-based formulations Sugar reduction Clean-label baking Sustainability Innovating with texture Gluten-free Artificial intelligence in the bakery

EP106: Engineering Gluten-Free Baked Goods

Gluten-free formulations come with their share of difficulties and troubleshooting. When developing gluten-free products, it’s vital to keep in mind that the lack of gluten causes structural problems in gas retention. Gluten-free baking (https://bakerpedia.com/processes/gluten-free/) requires knowledge of bakery science alongside a blend of the right ingredients for optimal texture and shelf life. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Dilek Uzunalioglu, R&D consultant and founder of Agora Food Solutions (https://agorafoodsolutions.my.canva.site/agora), specializing in food and ingredient innovation, research, development, and commercialization. With 25+ years of experience across academia and industry, she has led global food R&D programs, managed technical teams, and driven innovation for multinational corporations and startups such as Ingredion and Motif FoodWorks. The Science of Gluten-Free Baking Some topics covered include: Ingredient functions in food systems Food science vs food engineering Opportunities to improve the nutrition of gluten-free goods Considerations for Celiac disease and gluten allergies Formulating to re-create the gluten structure Enzymes for improved texture and shelf life

EP105: How Flour Influences Product Development

Wheat flour is the backbone of most baked goods, making up over half of a bread recipe and about a quarter of a cake. That’s why keeping an eye on your flour quality (https://bakerpedia.com/processes/flour-quality/) is crucial for optimal product development. The key is picking a flour that works well with your application and process in order to get the texture, flavor, and consistency you’re aiming for, each and every single time. In this episode of BAKED in Science, host Mark Floerke is joined by Dimitrios Argyriou, Managing Director at Grainair. Grainar (https://grainar.com) offers innovative solutions that help bakers improve the quality of their products. With a solid scientific background and more than 80 years of experience, they constantly explore the latest developments in biotechnology, cereal science, and industrial analytics. Talk About Flour Power Some topics covered include: The intricacies of flour milling Getting the most out of R&D Balancing experience and objective data Baking as a multifactorial process The importance of sharing knowledge

EP104: Repurposed Grains for Less Food Waste

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