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Hosted by Unknown Host · 🇺🇸 US · EN · 110 episodes
Established thought leaders with verified media credentials.
Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!
Unknown Host hosts BAKED in Science, a science show with 110 episodes published.
Vanilla remains one of the most popular flavors in the baking industry, but this fruit has a much more complex history than many realize. Vanilla (https://bakerpedia.com/ingredients/vanilla/) is thought to have originate
Bakery Showcase is Canada’s biggest baking show. Hosted by the Baking Association of Canada [https://www.baking.ca] (BAC), this well-known event is the ideal spot to catch up on the latest trends and innovations in the C
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/fl
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 newe
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. Gl
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 c
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 (
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/proce
Maintaining quality control (https://bakerpedia.com/processes/quality-control-for-baking-ingredients/) and product standards is an essential part of the baking process. Modern bakeries require accuracy, reliability, and
IBIE, the International Baking Industry Exposition (https://www.bakingexpo.com), is the biggest baking event in the Northern Hemisphere that takes place every three years. This year’s event will take place from September
Enzymes are protein catalysts that facilitate chemical reactions in bakery products without producing any change in their molecular structure. In the baking process, enzymes (https://bakerpedia.com/ingredients/enzyme/) h
Ultra-processed foods (UPF) have become commonplace in the fast-paced world of today, as the food industry’s answer to consumer demand for convenience. In recent years, there has been growing concern for how these foods
Scaling up is the process of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, production scaling (https://bakerpedia.com/how-t
Sugar reduction is a hot topic for bakers looking to meet current market trends and satisfy health-conscious consumers’ demands. However, bakers know that sugar (https://bakerpedia.com/ingredients/sugar/) is a critical i
Artificial intelligence is getting a lot of attention these days, and many are wondering how it can be harnessed to help today’s bakers. While it’s too soon to understand the full extent of AI’s capabilities, this techno
Professional guidance and support for entrepreneurs in the food and beverage industry is invaluable, especially for those who may just be starting out. Whether that’s through mentorships or sharing knowledge (https://bak
In the baking industry, each step, bit of expertise, and technical skill plays a vital role in achieving excellence. Whether you’re an experienced baker aiming to grow your enterprise or an enthusiastic home baker prepar
Providing high-quality bakery products is essential for successful bakery operations. However, traditional, rule-based methods for quality assurance (https://bakerpedia.com/food-safety/quality-assurance/) can be time-con
Seasonal baking opens up exciting possibilities for commercial bakers to captivate customers, drive sales, and maintain a competitive edge. Tailoring your bakery’s offerings to each season keeps your bakery both relevant
Shortening (https://bakerpedia.com/ingredients/shortening/) is a commonly used ingredient in commercial baking, which helps produce moist and soft baked goods. However, this ingredient can come coupled with challenges su
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BAKED in Science is hosted by Unknown Host. The show is categorised under science and has published 110 episodes.
BAKED in Science has published 110 episodes.
BAKED in Science regularly covers science. It sits in the science category.
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BAKED in Science hasn't explicitly signalled guest openness in recent episodes. That doesn't rule out pitching. your hook just needs to be especially compelling and relevant to their recent content.
Episodes of BAKED in Science average 36 minutes. a focused format where a clear narrative arc and tight preparation matter most.
Our data rates BAKED in Science's guest bar at 80/100 (Premium tier). Established thought leaders with verified media credentials. Sign in to PitchCentric to see how your own Pod Score compares against this show.
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