This whitepaper from DIOSNA introduces you to a new level of dough production - spatial concepts with AGVs (Automated Guided Vehicles) enabling highly flexible, automated and cost-effective solutions.
The secret to great bread is its naturalness. The challenge facing modern baked goods is to produce them without industrial additives. With pre-dough systems, consumers can consciously enjoy tasty, natural baked products.
A description of practical application studies exploring the use of microencapsulated glucono-delta lactone (GdL) in combination with potassium bicarbonate for achieving substantial sodium reduction in baked goods.
Consumers value brands that offer something different, and the result has been notable growth for challenger brands. Download this white paper by Parker Products for analysis of this trend and product ideas.