On Tuesday 30th September 2025 we joined a British Baker organised panel discussing ‘How AI and Technology is Changing the Baking Industry’. Building on our past work to improve process control in bakeries we focused on how AI can compliment the analysis of process data to improve baked product quality. A key tool in this area is the development of an In-house Knowledge Base.
Thursday, October 2nd, 2025
On 1st October 2025 we made an online presentation to students from the Department of Biotechnology and Food Technology at the University of Johannesburg, entitled ‘New Directions for Baking Science and Technology’. We focused on two themes, 1. Improving process efficiency and reducing energy costs in bread production, including the potential for AI, and 2. Finding ways to make baker products ‘healthier’.
Thursday, October 2nd, 2025
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.
Friday, March 10th, 2023
Our work in Australia now includes support for a Masters student at Murdoch University, Perth, which focuses on the ‘Macronutrient Composition and Sensory Attributes of Gluten-Free Muffin with Australian Lupin Flour and Selected Native Ingredients’.
At the recent conference of the International Association for Cereal Science and Technology we presented our work associated with ‘Developing Healthier Bakery Products with Lupins and Australian Native Ingredients’.
We have two celebrations to announce this year. The first is BakeTran has been supporting many millers and bakers worldwide for the last 20 years. The second is that Rosie has been with us for 10 of those years helping us to develop our business. We are also pleased to announce that in the last 12 months we have welcomed Regina Buswell into the team where she is supporting our product development projects.
To open the 70th Anniversary meeting we gave a presentation on ‘The BSB and its Role in the Development of the UK Baking Industry’. The content focused on the major developments in breadmaking which had featured heavily in the BSB conference programme in the last 70 years, and identified some of the challenges and solutions that will be needed for the future, including the role of AI.
Thursday, October 2nd, 2025
We have recently contributed 3 chapters to the ICC Handbook of 21st Century Cereal Science and Technology (eds Shewry, Koksel and Taylor, 2023), published by Elsevier. They are ‘Dry Milling of Wheat and Other Products’, ‘Western Breads: Current Technologies and Future Challenges’ and ‘Soft Wheat Products’ (biscuits, cakes and cookies).
Collectively, this book highlights the importance of cereals and presents insights into the structure of cereal grains. It encompasses the 8 most commonly grown cereals and a number of pseudocereals. This comprehensive review will help with the dissemination of cereal science and technology, the development of international standard testing methods and provide a sound basis for future cereals research.
Tuesday, August 13th, 2024
Two recent articles by BakeTran discussed important aspects of dough mixing and processing. In Baking Europe, Spring 2023 (42-46), we consider ‘How the recording of dough development can help deliver consistent bread quality’ and in Cereal Technology, 01/2023, (12-18), the importance of ‘Managing temperature and time in breadmaking’.
Tuesday, August 13th, 2024