Library Archives - Baking & Biscuit

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LIBRARY ARTICLES

A fully-automated flow

Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.

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

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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 set for continuous mixing and kneading: RBS

Continuous dough production is designed with volume and efficiency in mind. Requirements stemming from the product characteristics, the manufacturing needs,

Knowledge pays off

The Rademaker Technology Center (RTC) features several pilot lines, full-scale, certified production lines that meet the latest standards, which are available for testing. The company believes knowledge is an investment worth making, and invest it did: over the past two years, the RTC has been developed to more than twice its starting size, to its current 2,400sqm.

Re-engineered mixing and kneading

Reading Bakery Systems, a member of the Markel Food Group, has re-engineered the MX Continuous Mixer. The model now ranks as the most versatile continuous mixer, and is suitable for a broad product spectrum and a wide diversity of doughs.