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Bread

Bread

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.

showing 1-25 of 33 articles

Puerto Rican eating trends

- Mario Samoza lends insight into how Pan Pepin is capitalizing on the food interests of Puerto Rico.

Bakery improver enlists in the war against staling

- Bonding with other bakery ingredients, MicroGold sets up barriers to moisture migration and cuts oil absorption.

La Petite Bretonne More than a bakers dozen

- What started with a classic French cookie now runs the gamut when it comes to La Petite Bretonne’s selection.

Pyler says Pentosans improve doughs

- A natural component of cereal flours, pentosans play heretofore mysterious roles.

Proofed to perfection

- An ideal environment for raising dough requires automated, finely tuned controls.
Malt meets bread