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 month, here are a few that we think are worthy of a click!
Bread Might Not Be So Bad After all…
In a recent study, researchers highlight why white bread might actually be better than wheat!
When a Bagel Meets a Dinner Roll
Explore this interesting technique for producing dinner rolls.
Here’s a quick look at what our team is watching:
Cut Food – Behind the Scenes
We are absolutely fascinated by this behind the scenes look at what goes into cutting food in half by food artists Charlotte Omnès and Beth Galton!
Whether it’s bread, cakes, cookies or donuts, we couldn’t help but catch a craving after looking at these delectable Instagram posts!
A & J Bakery
These chocolate chip cannolis are both gluten and nut free, and chock full of flavor! For more follow @AJBakery on Instagram.
Bakehouse Orlando
Look who is back with matcha tea, white chocolate cookies! For more follow @BakehouseOrlando on Instagram.
Get Featured
Are you a baker with something that’s Insta CRAVE worthy? We’d love to feature your delectable treat. Here’s how:
- If you haven’t already, make sure you’re following @erbaking on Instagram
- Tag us on a photo that you think really captures the CRAVE for an opportunity to be featured in the next edition of Proofed!
Erika Studio
Did you know our team regularly produces videos in that showcase production of various baked goods featuring our talented team of bakers?
Bread Bakers Guild of America Open House
On Saturday, June 24, 2017, we opened our doors as we participated in the Bread Bakers Guild of America National Open House Those who attended were treated to baking sessions for artisan bread, French Macarons, and chocolate chip cookies! Here’s a quick recap of that event!
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Equipment Solutions
Did you know we offer awesome equipment to help make life in the bakery easier? Whether it is bread, cookies or some other confectionery delight, we have a bakery equipment solution that can make a difference!
Introducing Tagliavini
Erika Baking Equipment is pleased to announce that we are an exclusive distributor of Tagliavini commercial ovens. Finely crafted in Italy, Tagliavini offers baking solutions for both retail and wholesale/industrial markets.
This includes combination, convection, deck, rack, tunnel ovens, as well as manual and computerized loading systems. These ovens are designed for round-the-clock production and feature available technology such as cyclothermic, digital controls, dual gas and electric operation, and steam-tube configurations.
We also offer affordable in-store options for supermarkets as well as restaurants, hotels, cruise ships and other hospitality industries. This includes convection, combination, deck, and rack oven solutions designed for these markets.
For more products that we offer, view our entire equipment lineup here.
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