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.
4/9/2014 - Formulations
Multiyear study from Horizon Milling reveals there’s plenty of room to make improvements and earn market gains in the category.
4/1/2014 - Formulations
Is it time to play taps for azodicarbonamide? At present, this dough improver is GRAS for use in flour and dough, but some now call for its ban.
3/1/2014 - Formulations
When setting sail for whole grain applications, bakers can follow new opportunities but should expect a change of direction in formulating.