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.
9/20/2016 - When formulating baked goods with extra protein, bakers need to be aware of pitfalls that can make high-protein products difficult to machine.
9/19/2016 - Flowers Foods invests in the Wonder Bread bakery at Lenexa, KS, to establish its brands in the central Midwest.
9/13/2016 - What does it take to recast bakery favorites into whole grain formats?
9/13/2016 - Derived from barley, an ancient grain, malt extract carries a modern message about nutrition.
8/31/2016 - The higher up you go, the more difference you’ll see in finished baked foods.