Marson Foods will cut the ribbon on its new state-of-the-art baking facility in Hazelwood, marking a significant expansion in its production capabilities. The $35 million factory is now operational and features advanced technology and automated production lines. …
Participants will have the opportunity to win fantastic prizes in each theme, with a 1st, 2nd, and 3rd place prize available. Whether you’re dreaming of upgrading your backyard oasis or planning your next international adventure, Martin’s Summer Fun Season Sweepstakes has you covered. …
Forward Consumer Partners announced that it has acquired Firehook Bakery, a fast-growing artisan baking business built on an unwavering commitment to quality. Pierre Abushacra, Firehook’s founder, will retain a significant minority ownership stake in the Company going forward. …
The Retail Bakers of America announced the choice of Marissa Sertich Velie as executive director. Velie steps into this role following more than 5 years as the education & certification director. She will begin this new role immediately and use her inside knowledge of both RBA and the baking industry to expand on the momentum already evident. …
Lactic acid bacteria helps give sourdough its distinctive taste. IGDI has used its proprietary technology to develop a product, Pater, that keeps lactic acid bacteria dispersed in flour, viable and stable over time. Pater is a shelf stable, dried baking mix that can be used to make sourdough en masse, enabling artisanal and industrial bakers to expand their potential offerings of sourdough-based products. Bakers can use Pater to enhance the flavor, fragrance, structure, and color of bread, improve digestibility, and extend bread freshness. Additionally, Pater can produce natural emulsifiers, and can thus lessen the reliance on chemical additives used widely in the baking industry. …
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