As an FDA-approved processing aid, phages present an efficient method of pathogen mitigation that doesn’t impact flour pH. Add phages during the wheat temper for protection against foodborne illnesses.
E-Guide Dough production 4.0: how to antagonize lack of personnel but increase flexibility, efficiency, and production reliability through digitization of bowl management and the automation of transport logistics with AGVs.
When it comes to baked goods, consumers know what fresh looks, smells and tastes like. What they might not know is how it can be a challenge for manufacturers to deliver on all those sensory demands, while meeting shelf-life needs and other factors that are a priority in today’s marketplace. To help ensure freshness and resilience in baked goods, bakery manufacturers can take advantage of enzyme blends in a variety of applications. Get fresh ideas on delivering quality and consistency.