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Molecular farming egg protein to enter baking market

PoLoPo signed a Memorandum of Understanding with CSM Ingredients to join efforts in bringing PoLoPo’s egg-free egg protein grown in

Trend alert: the comeback of the classics

Zeelandia, backaldrin, SchapfenMühle, sourdough specialist BÖCKER, the Martin Braun Group, BAKELS Germany and CSM Germany assess the market situation in the new issue of brot+backwaren.

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

CSM Ingredients introduces new product range

CSM Ingredients unveiled a new product range, presented in a new brand image, available for its clients in France under the Catherine brand name.

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.

Brabender joins Anton Paar Group

Anton Paar acquired the German company Brabender on August 1. It will be integrated into the Anton Paar Group as Anton Paar TorqueTec GmbH. Brabender’s team of approximately 200 employees will become part of Anton Paar.

TP Food Group opens Pennsylvania office

The Italian industrial group is expanding its international footprint with the opening of the TP Food Group – North America inc., a new subsidiary located in the Philadelphia metropolitan area.

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

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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

All styles are in: Unifiller Europe

Flexibility is the top priority when manufacturing cupcakes and muffins as well, as highlighted by the Unifiller Europe Flexline, one of the favorites among the Linxis Group specialist’s customers. This line can first be used for depositing muffin and cupcake batters, and (after baking) for the injection of fillings or cupcake decorations.