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.
Find out how our Decadent Reduced Sugar Cupcake can still be moist and scrumptious, with 30% less added sugars. We help you make sweetness simple, with our SweetRight™ stevia and erythritol sweeteners.
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.