Competence for gluten-free doughs
When a machine manufacturer such as FRITSCH and a fiber specialist such as JRS cooperate on application tests for gluten-free doughs or, more precisely, gluten-free croissants, this creates added value.
LIBRARY ARTICLES
Wanted: added fibers (Puratos)
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are popular choices in the bakery aisle.
Puratos partners with Shiru
The two companies aim to find new functional, plant-based ingredients that can bring innovation to bakery, patisserie and chocolate products.
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.
