[ October 8–11, 2019    McCormick Place    Chicago, IL USA ]

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Bakery & Snacks

PROCESS EXPO 2017 production line

The Food Processing Suppliers Association (FPSA) today announced support from several prominent bakery processors in putting on the live frozen pizza production line that will be on display on the PROCESS EXPO 2019 show floor during the event from October 8–11, 2019 at Chicago’s McCormick Place. These processors, who have generously donated materials for the […]

Dave's Killer Bread

I spent a few minutes in the lobby of Dave’s Killer Bread’s “World Breadquarters” before my interview appointment and tour of the facility. What I noticed immediately was that everybody was happy to be there. And I do mean everybody. I didn’t see a single person walk by who wasn’t smiling. There were even a […]

Sure, you know flour. You deal with it every day as the cornerstone ingredient of your bakery products. Yet this is a complex ingredient. From types of wheat, to harvesting and milling practices, to flour grade, treatment and analysis, there’s a lot to consider. A quick tour of flour Different types of wheat have different […]

New to the baking industry? Have you ever wondered why bakers seem to talk a different language than everyone else? Take “Baker’s Percent” for example. This calculation is especially difficult to grasp for the engineering mind. Why do bakers use a special percent? Historically, baker’s percent has been used because of the functionality of wheat […]

blueberries muffins close up in a basket

As American consumers get increasingly busy, snacks and packaged baked goods are gaining ground. To be successful in this sector of the food industry, processors must keep a finger on the pulse of upcoming trends. Snack foods According to Euromonitor, snack sales make up 40% of the $370 billion U.S. packaged food market, and sales […]

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