The stages of perfecting sourdough
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye. Current technical literature describes
LIBRARY ARTICLES
All the means to a laminated end: FRITSCH
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.
Customized production: FRITSCH
Pizza is one of the most popular foods worldwide, and various plant constructors offer industrial pizza lines. Here is a small overview of the manufacturers and methods.
iba innovations (Anneliese Backtechnik GmbH)
Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors
