HEUFT brings thermal oil expertise to suedback
At suedback, HEUFT experts will explain energy, thermal oil, as well as artisan and industrial baking oven systems to its stand visitors.
LIBRARY ARTICLES
Quick characterization of waffle flours
Waffle recipes are quite simple and do not need many ingredients. To obtain the adequate waffle sheet structure, the flour
Brabender introduces new FarinoGraph
Brabender further developed its Farinograph to determine the water absorption capacity of flour and the rheological properties of dough, launching a new version of the device on the market that uses Artificial Intelligence to predict measurement curves.
Molecular and functional analytics: an integrated research
By Dr. Julien Huen, ttz; Dr. Tina Bohlmann, ttz; Jessica Wiertz, Brabender Improving the profiles of baked goods benefits from
A delicate balance: perfecting work with gluten-free ingredients
As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks
