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.

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Salt's roll in flavor enhancement

- When salt is absent, taste is the first thing to go.

How elevation affects baking performance

- The higher up you go, the more difference you’ll see in finished baked foods.

Foodservice sandwich trends

- From the bold to the fancy, sandwiches on foodservice menus are catching eyes and turning profits.

Salt as a yeast stabilizer

- Even as a "small" ingredient in bakery formulation, salt carries a big weight from a functional perspective.

Organic, muscled up glutens and starches

- Vital wheat gluten and wheat starches, certified organic, supply the boost.