Baking Management provides the latest product and service information to the $13 billion in-store and $8 billion retail baking and foodservice markets. Baking Management http://BakingManagement.Bakery-Net.com Baking Management en-us Baking Management http://BakingManagement.bakery-net.com/images/mb_logo.gif http://BakingManagement.Bakery-Net.com Baking Management covers product and production innovations for the $42 BIL "large volume" bakery industry. 139 43 White: The new color of whole grain nutrition http://feeds.feedburner.com/~r/BakingManagement/~3/229169245/ Monumental change rarely happens in the white bread industry, but high-volume bakeries&#146; embracement of white whole wheat flour has significantly changed the face of the bread aisle.<img src="http://feeds.feedburner.com/~r/BakingManagement/~4/229169245" height="1" width="1"/> http://BakingManagement.Bakery-Net.com/article/18863/ The Original Bagel Company banks on Park Avenue&#146;s growth http://feeds.feedburner.com/~r/BakingManagement/~3/229169246/ Recent capital investments in state-of-the art, customized equipment has this company&#146;s premium bagel line heading uptown at 28,000 pieces per hour.<img src="http://feeds.feedburner.com/~r/BakingManagement/~4/229169246" height="1" width="1"/> http://BakingManagement.Bakery-Net.com/article/18864/ Particulates keep pace with product trends http://feeds.feedburner.com/~r/BakingManagement/~3/229169247/ Trans fat-free, low-calorie and popular flavored particulates help bakers meet new market demands.<img src="http://feeds.feedburner.com/~r/BakingManagement/~4/229169247" height="1" width="1"/> http://BakingManagement.Bakery-Net.com/article/18865/ Managing hunger through satiety http://feeds.feedburner.com/~r/BakingManagement/~3/229169248/ Formulating reduced calorie or smaller-portion sized baked products that deliver a sense of fullness presents a challenge for bakers.<img src="http://feeds.feedburner.com/~r/BakingManagement/~4/229169248" height="1" width="1"/> http://BakingManagement.Bakery-Net.com/article/18866/ Ingredient handling in the era of allergen control http://feeds.feedburner.com/~r/BakingManagement/~3/229169249/ Allergen issues can arise at every step of the ingredient handling process. Learn steps bakers and suppliers can take to eliminate cross-contamination.<img src="http://feeds.feedburner.com/~r/BakingManagement/~4/229169249" height="1" width="1"/> http://BakingManagement.Bakery-Net.com/article/18867/