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
LIBRARY ARTICLES
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.
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
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.
A digitized production facility
How can you turn a small crafts business into a medium-sized company? The Polish pastry shop Staropolska answered this question
Good planning is half the battle
Product planning systems offer more flexibility and cut costs for the bread and bakery industry. Systems that are directly integrated
iba 2018 innovations: CSB System
Digital baked goods production Digitization is progressing well in the baked goods industry. The sector specialist CSB-System showcases this in
