Processing dough into bread is not magic. It takes good science, innovative engineering and an understanding of the process. This Research Assistant brings together articles on innovative process, design and control systems to help yield quality and consistency each time.
2/19/2014 - Formulations
Expert from Lallemand gives practical advice about selecting enzymes for bakery use.
1/15/2014 - Formulations
More than sweetness needs to be replaced when cutting sugar, according to an expert from DuPont Nutrition & Health.
10/1/2013 - Innovations
Bakeries see new opportunities, as well as greater competition, in the par-baked bread and roll arena.