Discover the Breads of the World Symposium- Paris

On 29th September 2022 the EKIP Endowment Fund (a professional association supported by the French baking industry) brought together 12 expert speakers to discuss the many types of bread manufactured around the world.  In addition to those people who were able to attend the event in Paris, the presentations were recorded and streamed live.  BakeTran’s contribution was a presentation entitled ‘The World Tour of Sandwich Loaves, an Unexpected Variety’ in which Stan Cauvain discussed the technology involved in making sandwich loaves.

Wednesday, January 25th, 2023

New Book Release by Cauvain and Clark

Baking Technology and Nutrition: Towards a Healthier World presents an innovative and much needed study of the changes taking place in the world of baking.  Discussion focuses on new avenues open to bakers seeking to improve the nutritional value of their products.

Tuesday, March 2nd, 2021

BakeTran’s Presentation on Sourdough Technology

As part of the Cereal and Grains Association Sourdough Webinar, Stan Cauvain spoke on the commercial challenges of Sourdough breadmaking on a commercial scale.  Control of starter quality, dough development and processing were critical in delivering good product quality.


Tuesday, March 2nd, 2021

BakeTran in Australia and South East Asia

Building on the previous 4 year collaboration with the Australian Export Grains Innovation Centre based in Perth, WA, we are pleased to announce our continuing involvement in supporting the applications for Australian wheat in SE Asia.  A technical extension project aims to develop greater understanding of the principles which underpin breadmaking and their practical application.

Replacing the Multifunctionality of Egg in Bakery

With an increase in interest in Vegan products, manufacturers must identify where compromises can be made when finding egg alternatives in baked goods.  In the February 2021 edition of the World of Food Ingredients, Stanley Cauvain and Rosie Clark discuss the options for egg replacement ingredients with respect to maintaining both protein content and functionality.  Instead of mimicking existing cakes an alternative approach can be to identify new product forms with a focus on smaller portion sizes suitable for lunchboxes and snacking.

Worshipful Company of Bakers

In a short ceremony at Bakers’ Hall in London on Tuesday 30th October 2018, Stan was admitted as a Freeman of The Worshipful Company of Bakers.  The Bakers’ Company can trace its origins back to 1155 and is the City of London’s second oldest recorded guild.

Monitoring Dough Mixing

BakeTran contributed an article on ‘Using the Farinograph in Daily Bakery Operations’ as part of the recently published 4th edition of The Farinograph Handbook: Advances in Science, Technology, and Appliances.

Wednesday, January 25th, 2023

Bumping up Fibre in Sweet Bakery Goods

The potential for increasing the levels of dietary fibre in cakes and pastries are discussed by Cauvain and Clark in an article in the Nov/Dec 2022 edition of  The World of Food Ingredients.  Avoiding adverse changes in texture will be critical for consumer acceptance of such products.

Wednesday, January 25th, 2023

Recent Books

Third Edition of Technology of Breadmaking with major revisions and new material remains a key technical review of modern breadmaking around the world.

Baking Problems Solved Second Edition with significant editions relevant to problem solving, its Q&A format provides focused information and practical solutions to many problems in the bakery.

Breadmaking: Improving Quality 3rd Edition with full revision and new chapters, provides a comprehensive review of the many factors which affect the quality of bread and fermented products.


Tuesday, March 2nd, 2021