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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.
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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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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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Baking Industry

I would like to start a cookie mail order business and would like to outsource the baking. I am specifically interested in selling cookies to a target audience. I am located in port jefferson, long island, ny. Where can i find a supplier who will accept small orders for a start up business. Thank you.

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    Jamileh |expert

    I can help....

    7 Minutes Later
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    Jose |Consultant

    Their are two bakeries in San Antonio Texas that might be interested. What is your projected orders,...

    19 Minutes Later
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    Roy |Director of Quality

    Dear Maureen-Denise, I have a contact who is extremely well connected in the baking industry domest...

    1.8 Days Later
+4 Other Responses
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Baking Industry

Current wholesale price flour for commercial baking? And last 6 months/year

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    Jamileh |expert

    have worked on many baking projects & would like to take on this consulting opportunity. Bella...

    11 Minutes Later
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    Marc |General Manager

    Hi, Can you please send me more ***** what you are looking for exactly. Marc Tilkin...

    1.9 Hours Later
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    Richard |President

    Leading baking industry expert.Former VP of Marketing for George Weston Bakeries ( Arnold,Brownberry...

    3.8 Days Later
+4 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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Baking Industry

Looking for a baking expert for manufactured cakes (layer cake and cup cake) for quality enhancement and product development. Experience with shelf life enhancement, raw material development, and product optimalization.

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    Jack |President

    My company does this type of work. We have experienced staff and in-house capabilities. If you wou...

    1.7 Hours Later
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    Darrel |Partner

    I have a lot of flour-based product development and commercialization. I ***** Kansas State...

    4.4 Hours Later
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    Robert |CEO

    I supplied complete production lines for Long shelflife cupcakes, layer cakes and Swissrolls. Main f...

    12.6 Hours Later
+32 Other Responses
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Baking Industry

I am looking for suppliers of used industrial bread baking lines of the capacity around 2 tones per hour.

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    Ira |Consultant

    I can help you with answers to your search for baking equipment to do 2 tons of bread per hour. I w...

    55 Minutes Later
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    Siegfried |VP Operations, Director of Operation, Pl

    Dear Sir, I got a ***** “Zindel” that you are in need of Bread specialist. You found th...

    3.4 Hours Later
+2 Other Responses
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Commercial Baking

We have a small wholesale pie factory. We have had lots of trouble baking buttermilk pies. We have a large oven that bakes 120 per baking. Some days the pies bake beautifully. Other days we are adjusting the temp and time all day, and still have less than perfect results. The pies puff and then crater during cooling. We have tried everything. I know the puffing indicates cooking too fast or too hot. We make that adjustment, then we are having to leave the pies in longer than an hour to get them set and golden brown. Anything you could suggest would be greatly appreciated. Thanks.

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    Sean |CEO, COO, Managing Partner

    Have your oven ***** ensure even distribution of heat. How old is the oven? Is it a rotati...

    5 Minutes Later
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    Sunil (Sunny) |Owner/operator

    The inconsistent baking could be likely one of 2 things...are you sure the mix going into the oven i...

    9.1 Hours Later
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    Bob |International Bakery Consultant

    As terminology is different the world over, can you tell me how you would describe a Buttermilk Pie....

    1 Day Later
+11 Other Responses
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Commercial Baking

Start-up looking for a commercial baking consultant with experience in production and working with gluten-free recipes.

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    Sunil (Sunny) |Owner/operator

    Hello, I have been baking professionally since 1980, with experience in the finest hotels, mass manu...

    20.1 Hours Later
+1 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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High Altitude Baking

I have a special sour cream, butter coffee cake that i used to make in los angeles. It is a favorite family recipe. I have tried making it in denver, colorado a few times and it sinks after i take it out of the oven. I have made changes to the baking soda, baking powder and i have raised the temperature 15 degrees and baked it 5 minutes less (it calls for 45 mins.). I haven't changed the sugar, sour cream, eggs, vanilla or butter. Please help me. I need a high altitude baking expert and i will be forever grateful

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    Roy |Director of Quality

    Dear Desperate, I don't have expertise in baking per-se but I can refer you to a product developmen...

    32.5 Days Later
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    Wolfgang |Plant / Production Manager

    Dear *****r, at first sorry for my *****onse but I was extrem busy the last few weeks. ...

    54.9 Days Later
+2 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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