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.
3/27/2017 - Engineering changes upgrade the controls, airflow, pan movement, cleanability and footprint of high-capacity final proofers.
3/13/2017 - Selecting the appropriate dough transferring system can ultimately determine the quality and consistency of the final product..
2/24/2017 - Marvin and Murray Lender labored to make bagels, a once-obscure ethnic bread, an American household word.
2/8/2017 - Because vision systems find problems with color, shape and size attributes, they can identify less than desirable processing and packaging conditions.
12/13/2016 - Baker's yeast provides some unique functions, from fighting carcinogens to offering a boost of vitamins.