Richard

Richard

Richard Charpentier is the CEO of Baking Innovation, a leading provider of baking solutions. He has over 20 years of experience in the baking industry and has been a driving force behind the company's success.

Baking Spread in the UK: A Complete Guide

Baking Spread in the UK: A Complete Guide. Confused about baking spread? This UK-focused guide explains what baking spread is, its common names (like Stork), how it differs from butter and margarine, and when to use it for best baking results. Learn about its advantages and disadvantages.

Emulsion in Baking: What It Is and How It Works

Emulsion in Baking: What It Is and How It Works. Learn all about emulsions in baking: what they are, how they're made, and why they're crucial for delicious cakes, sauces, and more. Understand the science behind combining oil and water, and discover tips for creating stable emulsions every time.

Jimmies in Baking: What Are They & How to Use Them?

Jimmies in Baking: What Are They & How to Use Them? Discover the colorful world of jimmies! Learn what jimmies are, their different types (sprinkles, nonpareils, etc.), and how to use them to decorate cakes, cookies, cupcakes, and other treats. Get baking tips and ideas for adding a fun touch to your desserts.

Sodium Bisulfate vs. Baking Soda: Are They the Same?

Sodium Bisulfate vs. Baking Soda: Are They the Same? Discover the crucial differences between these two common compounds. Learn about their distinct chemical properties, uses in cooking, cleaning, and potential dangers. Understand when to use each one safely and effectively.