Bakers Journal



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IngredientsBAC Press releasesNewsBusiness and OperationsTechnical

January 29, 2024
Rogers Sugar reaches tentative deal in Vancouver Sugar Refinery strike

IngredientsBAC Press releasesNewsNutritionTechnical

January 16, 2024
U.K. field trial planned for high-iron wheat

IngredientsBAC Press releasesNewsBusiness and OperationsTechnical

January 10, 2024
Governments of Canada and Saskatchewan commit $14.7 million in crop research

IngredientsBAC Press releasesFeaturesTechnicalTrends

January 4, 2024
Feelin’ hot, hot, hot: Creative pizza chefs feed the need for heat with creative hot sauces

IngredientsBAC Press releasesFeaturesTechnicalTrends

January 3, 2024
Greek delights: Exploring traditional desserts on the Cyclades Islands

IngredientsBAC Press releasesNewsBusiness and OperationsTechnical

December 20, 2023
Sales of sweet potato flour on the rise, Fact.MR report suggests

IngredientsBAC Press releasesNewsBusiness and OperationsTechnical

December 8, 2023
BAC reports progress on Lantic/Rogers Vancouver refinery sugar disruption

IngredientsBAC Press releasesNewsBusiness and OperationsTechnical

November 24, 2023
Rogers Sugar seeks mediation to reach fair collective agreement with workers

IngredientsBAC Press releasesFeaturesEducationNutritionTechnicalTrends

November 24, 2023
Bakery Showcase 2024: Focus on artisan baking


November 20, 2023
Final Proof: Sweet, spicy gingerbread

IngredientsBAC Press releasesNewsBusiness and Operations

November 20, 2023
Strike at Vancouver sugar refinery affecting small bakeries and businesses


October 23, 2023
ICCO offers Toronto master class on flour types

IngredientsBAC Press releasesNewsEducationTechnical

October 6, 2023
On-demand courses for busy bakers on durum, sourdough and stone milling

IngredientsFeaturesAlternative IngredientsNutritionTechnical

October 6, 2023
Final Proof: Millet full of potential for bakers

IngredientsBAC Press releasesNewsEducationNutritionTechnical

August 23, 2023
Creating consistent sourdough: Researchers identify and quantify 21 key compounds

IngredientsNewsAlternative IngredientsTechnical

August 22, 2023
The Good Flour Corp. facility receives BRCGS’s gluten-free certification


August 22, 2023
Blueberry season could be longer thanks to new technology, trials suggest


August 21, 2023
Why damaged starch is a must parameter in flour specifications for bakers

IngredientsBAC Press releasesNewsEducationHealth and SafetyTechnical

July 20, 2023
WHO releases aspartame hazard and risk assessment results

IngredientsBAC Press releasesNewsBusiness and OperationsTechnical

July 19, 2023
Canada’s grains and oilseeds milling poised for growth based on demand: FCC

IngredientsNewsBusiness and OperationsTechnical

July 17, 2023
Russia says it won’t renew wartime deal allowing Ukraine to ship grain

IngredientsFeaturesBusiness and OperationsNutritionTechnical

July 12, 2023
Enzyme solutions = better shelf life, texture

IngredientsBAC Press releasesFeaturesNewsEducationHealth and SafetyNutritionTechnical

July 5, 2023
Ultra-processed foods: bread may be considered one, but that doesn’t mean it’s all bad


June 27, 2023
Ardent Mills launches egg replacer and flour blend with ancient grains

IngredientsNewsProductsAlternative IngredientsTechnical

June 19, 2023
(Un)Think Awakened Flour uses whole wheat kernel

IngredientsFeaturesHealth and SafetyNutritionTechnical

June 19, 2023
Can we train our taste buds for health? Neuroscientist explains how genes and diet shape taste

IngredientsNewsAlternative IngredientsTechnical

June 12, 2023
BBGA webinar will show how to use sourdough in your sweet baking

IngredientsBAC Press releasesNewsTechnicalTrends

June 5, 2023
Ancient Grains Conference featuring demonstrations set for July 25