Archives By Paula Frank and Heather Henstock
Read monthly issues of editor letters by Baking Management's Paula Frank and Modern Baking's Heather Henstock.
Editor's Note | Baking Management
Winds of change
I just returned from visiting a wheat field in Manhattan-New York that is, not Kansas. As I walked through this temporary wheat field staged by the Wheat...
Editor’s note: Factoring sustainability into innovation
This Problem Solver Guidebook, provided by some of the leading suppliers to the baking industry, showcases innovative solutions for many of the challenges...
Collaborating on the supply chain
In difficult economic times such as these, the best solution for managing one's supply chain might be to follow a model of collaboration. Although collaboration...
Valuing Ingenuity
As a food scientist who worked in product development, I have a great appreciation for creativity, which constantly draws my attention to innovative new...
Biotech crops may ease the pain
During my internship with IBA last month (see News Analysis, p. 50), I heard a staggering statistic about U.S. cropland. Reportedly, land tied up under...
Editor's Memo | Modern Baking
Embrace new technology
It’s hard to keep up with the different ways new technology can help a bakery business, but that’s no reason to avoid it....
Is bread a prepared food?
If the current state of bakery ingredient prices isn't enough to tax a retail baker's sanity, try grappling with legislators over the definition of a...
Story of the year
At first, the July issue of Modern Baking seemed to contain clashing content with its Annual Leadership Awards and its ingredient pricing article, Bakers...
Make the shift now
These are challenging times for bakery businesses, to put it mildly. Not only are you being slammed with unprecedented costs of doing business, from the...
Women in charge
At the moment, Hillary Clinton hasn't yet admitted defeat in the Democratic presidential primary, but it is pretty much a done deal. By the time this...
