Science: exogenous enzymes in baked products
The activities of various exogenous enzymes in baked products were systematically analyzed from dough
preparation, through the baking process and into storage.
LIBRARY ARTICLES
Selectum and Bühler create healthy, carbon-neutral snack
Bühler partnered with Austrian start-up Selectum to provide a new, healthy and CO2-neutral snack. Selectum launched Paddies, crunchy wafer pillows with a creamy dip inside at the end of 2019.
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.
