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Welcome To Baker’s Insight

 

Baker’s Insight is a comprehensive resource for the bakers and chefs we serve. This publication focuses on the latest baking trends, techniques and strategies designed to help your bakery or restaurant succeed.

With each installment, one of our experienced bakers or field experts will help provide valuable insight via exclusive blog posts, videos and other rich media content.

Featured Video

PROOFED | July 2017

Thanks for Joining Us! Welcome to Proofed, a newsletter for bakers. With each installment, we'll give you a collection of the things that have piqued our team's interest. Here's what's been proofing for the month of July! A lot of articles cross our workbench each...

PROOFED | June 2017

Thanks for Joining Us! Welcome to Proofed, a newsletter for bakers. With each installment, we'll give you a collection of the things that have piqued our team's interest. Here's what's been proofing for the month of June! A lot of articles cross our workbench each...

PROOFED | May 2017

Thanks for Joining Us! Welcome to Proofed, a newsletter for bakers. With each installment, we'll give you a collection of the things that have piqued our team's interest. Here's what's been proofing for the month of May! A lot of articles cross our workbench each...

Gingerbread Houses

Gingerbread houses aren’t just for Christmas anymore! In this episode, our host Dan DaRocha and Craig Kominiak, an experienced baker and sales consultant at Erika Record Baking Equipment discuss how to produce a traditional gingerbread house.

Proofed | April 2017

Thanks for Joining Us! Welcome to Proofed, a newsletter for bakers. With each installment, we'll give you a collection of the things that have piqued our team's interest. Here's what's been proofing for the month of April! A lot of articles cross our workbench each...

Challah At Me!

Join us as our host Dan DaRocha and Chris Houle, an experienced baker and sales consultant at Erika Record Baking Equipment discuss the method for producing both traditional Challah and Italian Easter Bread!

Automating Cookie Production

Exploring Cookie Production Equipment for Your Bakery If you’re reading this, chances are you have given some thought to automating your cookie production. Our team has extensive experience in providing one-on-one consultations that can help you streamline cookie...

Proofed | March 2017

Thanks for Joining Us! Welcome to Proofed, a newsletter for bakers. With each installment, we'll give you a collection of the things that have piqued our team's interest. Here's what's been proofing for the month of March! A lot of articles cross our workbench each...

Let’s Review Pâte à Choux

Join us as our host Dan DaRocha and Austin Archdeacon, an experienced baker and product demonstrator at Erika Record Baking Equipment discuss Pâte à Choux and the various products that can be made using this dough.

Proofed | February 2017

Welcome to the February 2017 edition of Proofed, a newsletter for bakers. Each installment we’ll give you a collection of the things that have peaked our team’s interest.

Pretzel Time

Episode Description Join us as our host Dan DaRocha and Chris Houle, an experienced baker and sales consultant at Erika Record Baking Equipment tackle the iconic pretzel! Watch the process from start to finish and be sure to get our bonus recipe! Dough Ingredients...

Proofed | January 2017

This is Proofed, a newsletter for bakers. Each installment we’ll give you a collection of the things that have peaked our team’s interest in the world of baking.

Montclair Bread

Join us as our host Dan DaRocha and Rachel Crampsey, owner of Montclair Bread discuss production of her popular doughnut offerings.

Traditional Butter Croissants

Join us as our host Dan DaRocha and Chris Houle, an experienced baker and Sales Consultant at Erika Record Baking Equipment discuss the method for producing a “Traditional Butter Croissant.” This includes exploring the butter block, shaping and more!

Equipment Maintenance 101

On this edition of Baker’s Insight our host Dan DaRocha discusses recommended bakery equipment maintenance and downtime prevention with Carl Rinaldi, Parts & Service Manager of Erika Record Baking Equipment.

Sourdough In A Nutshell

Join us as our host Dan DaRocha and Chris Houle, an experienced baker and Sales Consultant at Erika Record Baking Equipment explore the topic of Sourdough bread, including the illusive starter dough.

Where’s the Butter?

Join us as our host Dan DaRocha and Craig Kominiak, an experienced baker and Sales Consultant at Erika Record Baking Equipment explore the various production methods for producing French Baguettes. This includes solutions for startup, retail and wholesale bakeries.

Chocolate Chip Cookies Explored

Join us as our host Dan DaRocha and Austin Archdeacon, an experienced baker and Sales Consultant at Erika Record Baking Equipment explore the different ingredients of a “traditional” chocolate chip cookie and their impact on the final product.

Instant Yeast Conversions

Erika Record Baking Equipment is dedicated to making baker’s lives easier. This includes a helpful guide on instant yeast conversions.

Waffles Anytime

On this edition of Baker’s Insight we explore a classic twist on the Belgian Waffle with a Liege style dough.

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