BakeTran Shop Launched

To compliment its existing services BakeTran now offers a series of technical Monographs which can be purchased online using the ‘Shop’ tab.  We also now offer a remote technical training course in Breadmaking aimed at managers and technical personnel.

Monday, February 4th, 2019

Global Challenges and Opportunities for Bakers

was the topic for BakeTran’s contribution to the British Society of Baking Conference in October 2018.  Opportunities for reducing energy usage in breadbaking with innovative dough processing methods were explored.  The potential for bakers to make positive contributions towards reducing the problems of global obesity through fat and sugar reduction was discussed.  The roles of imagination and the systemisation of company technical knowledge in innovation were highlighted.

Monday, February 4th, 2019

Identifying Opportunities for Healthier Bakery Products

was BakeTran’s contribution to the Enterprise Ireland Seminar on Innovation in Bakery and Baked Goods in September 2018.  The importance of eating quality to consumer acceptance of lower fat and sugar, and higher fibre products was emphasised.  Successful innovation requires an integrated approach based on a knowledge of complex interactions between ingredients, recipe and processes.

Monday, February 4th, 2019

Bread Dough Stickiness Project

Dough stickiness is a particular problem in industrial bakeries as it can lead to plant stoppages, loss of production and wastage; this has become of greater concern with the implementation of lower salt levels in breadmaking.  The joint project between BakeTran and AEGIC showed that the sensory assessment of stickiness was closely related to dough softness.  Objective measurements confirmed that the mechanical shearing of dough by equipment was a significant contributor to stickiness in plant bakeries.

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.

BakeTran in Australia

BakeTran has completed a four year collaboration with the Australian Export Grains Innovation Centre based in Perth, Western Australia.  The project studied the functional requirements for Australian wheat in a South East Asian baking context.  Outputs from the project included the development of alternative methods for dough processing.

Latest 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.

ICC Handbook of Cereals, Flour, Dough and Product Testing: Methods and Applications 2nd ed. provides a comprehensive review of the progression of grains from breeding through to arrival of products with the consumer.


Monday, February 4th, 2019

The Development of the Sandwich Loaf on an International Scale

In a question and answer session Stan talked about the key characteristics of sandwich breads, current markets, international opportunities and new product developments at the Breadmaking Forum which was part of the Europain 2018 Exhibition, February 3-6th, Paris.

Wednesday, January 16th, 2019