Learn the difference between almond paste and marzipan, from texture and sweetness to their unique

Freeze dried fruits bring natural flavor, vibrant color, and long shelf life to commercial baking,

Chocolate is treasured for its glossy shine, satisfying snap, and rich melt-in-the-mouth texture. Yet anyone

Baker’s Authority is proud to supply Merckens Rainbow Line coatings, a versatile option for confectionery

Use citric acid to boost flavor, preserve food, and improve baking. Learn pro tips and

From ciabatta to challah, learn how each type of bread is made, its ingredients, and

Learn everything about pastry flour from uses, differences from cake flour, and the best substitutes

Compare white, kraft, and MG18 butcher paper for meat wrapping, bakery use, and kitchen prep.

Bulk rice brings flavor, texture, and efficiency to bakeries and kitchens. Here's how to choose

Learn which bulk beans work best for baking and large-scale recipes. Compare types, uses, textures,

Sugars add more than sweetness. They impact texture, browning, and moisture, making baked goods soft,

Find out why bread turns tough overnight (hint: starch crystallizes) and get practical tips to