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  1. 1. Provide a clear description of your needs and your expectations of an expert, consultant or job candidate and Zintro will match it with the most relevant professionals in our platform.
  2. 2. Within a day or two typically 6 - 12 Experts, who have opted-in, will contact you with a brief explanation of their qualifications and how they can help.
  3. 3. You can communicate back and forth, qualify each other, connect and pay fees to Experts through Zintro.
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Recent Baking Inquiries

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Baking Dry Mix

Searching for an independent food consultant who can formulate a baking dry mix.

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    Alex |CEO

    Hi. Our bakery expertise, staff, equipment and labs are in Chicago USA. We focus on better for you...

    42 Minutes Later
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    Darrel |Partner

    I am an independent dry mix baking consultant, and also work as an advising consultant for www.Baker...

    1.6 Hours Later
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    Tina |Regulatory services / food law / complia

    Hi, Depending on the details of the project we may be able to help. Looking forward to hear back fr...

    13.2 Hours Later
+10 Other Responses
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Dense Refractories & Anode Baking Furnace

Hello, i have few queries on dense refractories market 1. Global production and consumption of high alumina and fireclay refractories 2. Global use of anode baking furnace for aluminium process? 3. New technology in the dense refractories market. Thanks & regards

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    Amitava |Chief Consultant & Proprietor

    We have worked with high alumina refractory castables and bricks for high *****aces and a...

    7.9 Hours Later
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    Philip |Director

    Hi we can provide a range of refractories *****rmation, testing and analysis *****ices...

    15.7 Hours Later
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    Michael |Technical Director

    We have an experienced smelter expert on the books, recently left a large global alumina/aluminium c...

    19.4 Hours Later
+8 Other Responses
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Anode Baking Furnace

I am looking for an expert for anode baking furnace for aluminium smelter. Please contact me through znote.

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    Taleb |Refractory Engineer

    Send a note with your questions and we will be happy to review them to determine if we have someone ...

    1.3 Days Later
+1 Other Responses
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Sweepstakes And Product Sampling

Project: sweepstakes and product sampling industry: food (includes breakfast cereals,baking products, pasta,ice cream,soups,yogurts etc ) scope: usa we are currently working on the request raised by a major foods manufacturing client the specific business questions we are looking to be answered are: 1) to gain a better understanding of the sweepstakes and sampling industry in the us. 2) to identify ã¢â€â¢ market trends ã¢â€â¢ growth drivers & constraints ã¢â€â¢ technology trends notes: sweepstakes refers to advertisers with the help of agencies working on promotional campaigns specific to targeted audience wherein consumers could participate and win prizes. Here the agencies would take care of end to end activities right from campaign ideation to execution including distribution of prize money. Sampling refers to offering samples to consumers during a marketing campaign. If you do have answers for the same please send your contact us and we will give you a call at the earliest . Please note that we are working on very tight deadlines and a conversation at the earliest would really be appreciated.Looking forward to hear from you. Thanks regards

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    Shyam |VP of Finance

    Have designed product sampling and sweepstakes with vendors in the health nutrition space. I can ass...

    11 Minutes Later
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    Shrinivas |CEO

    I shall be able to offer expert services on this project. Rgds Shrinivas.Muthangi...

    37 Minutes Later
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    Loretta |Marketing Mentor

    I have managed many sweepstakes and product sampling projects in both CPG and FMCG....

    2.1 Days Later
+16 Other Responses
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Gluten Free Baking Mixes

We are developing a series of specialty baking mixes for retail based on dietary constraints (e.G. Gluten free) under a new private label brand. We are looking for an expert/consulting chef who can help develop stable recipes and preferably work with a contract manufacturer (of our choosing) afterwards.

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    Elsayed |manager

    Cover later Bakery industry is aware of the experience and training has got to study the bsc Bachel...

    9.2 Hours Later
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    Tricia |Zintro Expert

    extensive market knowledge and expertise in gluten-free and consumer preference and research. Happy ...

    10.9 Hours Later
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    New |CEO

    Please feel free to contact us at anytime. ***** X 221...

    19.8 Hours Later
+4 Other Responses
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Gluten Free Baking

I've beeen given an opportunity to commercially produce a gluten free hamburger bun-- im not new to the kitchen and have developed my own unique snack food that i currently sell. I've tried many gluten free recipes and different combinations of ingredients etc and have produced some lovely tasty buns but none are quite good enough for commercial production- i.E., they must go through an automatic slicer. Either too moist/soft or like a hockey puck. Looking for help!

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    Kaushik |Scientific Officer

    I am an *****rt in gluten free technology. I have been working in this sector for last ...

    13.4 Hours Later
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    David |Zintro Expert

    My company sells a gluten free flour that may work for you. Please let me know if you would like a ...

    17.7 Hours Later
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    Nancy |Vice President Sales and Technical

    HI: I am a veteran of the food industry with over 30 years of experience. A gluten free bun is a ...

    20.7 Hours Later
+4 Other Responses
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Baking Mixes

Hello, our company sources products to sell directly to consumers. We are expanding into bake-able goods. We want to work with a company to create a dry baking mixes or more fully formed baking mixes that are at least paleo. Ultimately we are looking to partner with a company to bring these mixes to market.

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    Eugene |Scientific Director

    Hello. Our companies in Kazakhstan and Ukraine are ready to do it for you...

    3.3 Hours Later
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    Razvan |Expert

    Hello, I am a 13+ yrs experienced professional in Bakery Ingredients (former Puratos, BakeMark/CSM)....

    3.5 Hours Later
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    Elsayed |manager

    Not a partner only by fee (dry mix bread cake donuts oriental sweet baking powder malty grain bread ...

    6 Hours Later
+6 Other Responses
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Food Science

I want to substitute maple syrup for sugar syrup which is made by boiling sucrose, water and lemon juice to 225 deg f. Can i assume maple syrup is mostly sucrose and therefore adding lemon juice and boiling down to 225 deg f will result in similar viscosity and water activity? This is for a baking application and i need a water or carbohydrate expert.

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    Igor |Division Director

    Hi thesai, I need more *****t application. Igor...

    1.8 Hours Later
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    siva |Manager-Food-NPD

    1.yes it is possible since MS too contains mostly sucrose 2.[with lemon juice]do not boil/evaporate...

    3.5 Hours Later
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    Katie |ServSafe Food Safety/Sanitation Instruct

    My career desire is to work in nutrition research (labeling, food chemistry) and therefore I've put ...

    4.8 Hours Later
+14 Other Responses
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Gluten Free Baking

We are seeking gluten free baking experts to help us blow up our receipe for high volume production

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    maria |President/CEO

    I am a professional recipe consultant, recipes developer, especially for gluten free ,vegetarian and...

    4.1 Hours Later
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    Emily |Zintro Expert

    Successful gluten-free conversions with proprietary flour blends of bread, cakes, pies and dough for...

    1 Day Later
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    Gay |Partner

    I have 30 years experience developing baked products including sugar free, low fat, gluten free, tra...

    7.8 Days Later
+7 Other Responses
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Gluten Free Baking

I have a gluten free challah bakery. Customers love the flavor and texture, but find that the challah is a bit dense for their liking. I'm looking for a professional who can help guide my experimentation on how to create a fluffier version of an already delicious recipe.

    +undefined Other Responses
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    Food Fibers And Hydrocolloids

    We are a global research firm studying the food fibers market for applications in baking and meat industry. We would like to secure phone interviews (and are willing to pay for them) with industry experts with the following credentials 1. Market and technical knowledge of the application of traditional fibers and hydrocolloids like wheat fibers, oat fibers, starch etc in baking and meat applications. 2. Market and technical knowledge of niche and emerging fiber categories like insulin, fibers extracted out of orange peels etc

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      E |Manager

      hello, as you can see from my proposal, I have quite extensive experience with usage of different ty...

      40 Minutes Later
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      Steven |Principal

      I am Steve Leusner. I can assist you with this. Fiber and hydrocolloid expert. I can be reached at 6...

      4 Hours Later
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      Xingchu |Food Technologist

      Hello, I do have 25 years experience in the meat industry working with fibers and starches; not muc...

      15.8 Hours Later
    +6 Other Responses
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    Hello , need help. About to open a small bakery on a mall, i'm very limited with the baking. I cannot have gas, and the store only have 100amps. Only a small electric conventional oven. Any info on companies in new york city were i could by premade dough for pastries ,cookies,etc.

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      Konstantin |CEO, Sales, Marketing, Business Developm

      Don't waste your time with dough, look for premium frozen pastries - there are lots of them looking ...

      2.8 Hours Later
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      Jack |Managing Partner

      I would love to work with you on this project. Send me a email to *****...

      7.5 Hours Later
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      Darrel |Partner

      Please let me know if I can help. I have a PhD in food science and have worked on numerous baked goo...

      2.5 Days Later
    +3 Other Responses
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