E-Guide Dough production 4.0: how to antagonize lack of personnel but increase flexibility, efficiency, and production reliability through digitization of bowl management and the automation of transport logistics with AGVs.
This whitepaper from DIOSNA introduces you to a new level of dough production - spatial concepts with AGVs (Automated Guided Vehicles) enabling highly flexible, automated and cost-effective solutions.
Find out how our Decadent Reduced Sugar Cupcake can still be moist and scrumptious, with 30% less added sugars. We help you make sweetness simple, with our SweetRight™ stevia and erythritol sweeteners.
A description of practical application studies exploring the use of microencapsulated glucono-delta lactone (GdL) in combination with potassium bicarbonate for achieving substantial sodium reduction in baked goods.