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
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Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
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.
Bread is best! (Koenig)
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a
The energy-efficient light at the end of the tunnel oven: RBS
Under the current circumstances, it has never been more important to look into ways to increase efficiency in bakeries, starting with their centerpiece: the tunnel oven.
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
