Pandemic impact, technology advances: in-store ovens
baking+biscuit international asked manufacturer of in-store ovens how the pandemic is affecting their sales and what direction the technology is taking.
LIBRARY ARTICLES
Free-from innovation for taste
Many bakeries use other cereals and pseudo-cereals such as amaranth, quinoa and buckwheat, looking to add new sensory experiences to their range.
Salt reduction in bread using choline chloride
Lowering dietary sodium chloride levels is a priority worldwide, but its vital role in bread’s quality should not be overlooked when lowering and replacing its levels.
Plant-based profits
Consumers have come to expect plant-based products that are as good or better than the original, oftentimes without the use of ingredients that would break their idea of clean label.
Better-for-you baking, with enzymes
Inspired by nature, modern solutions developed with enzymes mark the silver lining between goals coming from the R&D laboratory, restraints coming from the bakery facility and the tastes and experiences consumer prefers.
Improving the shelf-life of sandwich bread
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges.
Safety first: food additives
Titanium dioxide (E 171) is no longer considered safe for consumption, according to the updated ESFA evaluation. Rigorous methodology and new data helped fill in data gaps.
Case studies from bakeries
How alternative technologies can ensure hygiene in sliced bread and whole loaf production and improve shelf life.
Cabbage and beets in the bakery
Processing non-dried vegetable pomace has several advantages that offer promising development potential in bakery.
Where less and less becomes more and more
The economic state of German artisan bakeries: the study is based on the financial accounts for 2018 of 103 of the larger bakeries which may be styled as artisan although the line between the latter and industrial production is blurred.
Australian wheat in the SE Asian bread market
While the SE Asian bread market was a key focus for the project, from the start it was recognized that the study of dough development through mixing and processing would have wider implications and offer new opportunities for bread-making throughout the world.
The Space Bakery Project
How can bread be baked on Mars? This is the challenge facing the Space Bakery Project; a consortium led by Puratos, comprising seven Belgian organisations.
