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.
4/29/2016 - Mario Samoza lends insight into how Pan Pepin is capitalizing on the food interests of Puerto Rico.
4/19/2016 - Bonding with other bakery ingredients, MicroGold sets up barriers to moisture migration and cuts oil absorption.
4/4/2016 - What started with a classic French cookie now runs the gamut when it comes to La Petite Bretonne’s selection.
3/15/2016 - A natural component of cereal flours, pentosans play heretofore mysterious roles.
3/14/2016 - An ideal environment for raising dough requires automated, finely tuned controls.