Since 2020, the baking industry has seen its fair share of changes, shake-ups, and pivots due to the pandemic. Even now as the world makes its way to a new normal, the effects of the last year and a half are still impacting bakers around the world.
In this BAKED in Science episode, your host Mark Floerke interviews 4 different stakeholders to see how different bakers and companies have survived and evolved from the pandemic. They include:
Keith Foreneck at Lallemand Baking Solutions
Mark Tsemak at Red Square Bakery
Reimund Kurz at Baldinger Baker
Richard Bontempo at Gold Coast Ingredients
Listen to the full episode on BAKERpedia: [ Ссылка ]
Want to learn about how COVID-19 affected other areas of food production? Check out this article: [ Ссылка ]
Curious to check out other BAKED in Science episodes? View them all here: [ Ссылка ]
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