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Articles by Martina Mollenhauer

Quality of buns plays key role in U.S. burger popularity

08.22.2019

By Martina Mollenhauer and Christof Schricke

Burger buns must meet a number of sensory requirements and must not break, crumble or become soggy.

Keeping bakery products fresh

08.21.2017

By Martina Mollenhauer and Christof Schricke Mühlenchemie

U.S. consumers expect bread to have a long shelf life.

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NAMA meeting highlights
Members of the milling community gathered at the NAMA annual meeting at the Sun Valley Resort in Sun Valley.

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