Charlotte Atchley's profile photo

Charlotte Atchley

Kansas City

Senior Editor, Sosland Publishing at Baking Business

Senior Editor, Sosland Publishing at Supermarket Perimeter

Senior Editor, Sosland Publishing at Snac World Magazine

Articles

  • 1 week ago | bakingbusiness.com | Charlotte Atchley

    With many baked goods, one of the most sensitive variables is the yeast itself. Natural leavening, liquid ferment or a liquid sour are notoriously fickle and react to changes in temperature, water and time. However, these ingredients contribute to the flavor, texture and even shelf life of the finished product.

  • 1 week ago | bakingbusiness.com | Charlotte Atchley

    Listen to the episode here or wherever you listen to podcasts:Ashley Nickelsen, founder and chief executive officer, B.T.R. Nation, San Francisco, is on a mission to provide people snacks that not only tide them over but support their health and quality of life. “Everyone wants to feel good, everyone is looking for quality of life, longevity, and for us, we feel like you should be able to enjoy your snacks and not have to make them at home,” Nickelsen said in this episode of Since Sliced Bread.

  • 1 week ago | bakingbusiness.com | Charlotte Atchley

    DUSSELDORF, GERMANY — At iba 2025, held in Düsseldorf, Germany, May 18-22, Eric Dell, president and chief executive officer, the American Bakers Association (ABA), and Cordia Harrington, co-chair and founder of Brentwood, Tenn.-based Crown Bakeries, and former chair of the ABA, shared insights into the US baking industry with the global baking community.

  • 1 week ago | bakingbusiness.com | Charlotte Atchley

    Ingredients can be subject to many temperature changes during storage, which will impact how they perform in the mixing bowl. Storing ingredients correctly keeps them at a controlled temperature and humidity levels, but moving ingredients pneumatically can also have an impact on their temperature. Pneumatic conveying uses air to move ingredients through piping to the mixer, and that air temperature can be transferred to the ingredients.

  • 2 weeks ago | supermarketperimeter.com | Charlotte Atchley

    The International Baking Industry Exposition (IBIE) has grown to keep up with the challenges and opportunities facing the industrial and retail baking industries it serves. Much of that has to do with the planning committee taking attendee and exhibitor feedback into consideration, said Michael Cornelis, former IBIE chair and vice president of international sales and development for American Pan, a Bundy Baking Solution.

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