The stages of perfecting sourdough
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye. Current technical literature describes
LIBRARY ARTICLES
All the means to a laminated end: FRITSCH
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.
Slicing technology at iba 2018
“Do not disturb!” – tersely worded, admittedly, but it puts in a nutshell the demands placed on slicing machines, especially
