Frozen in time, efficiently: IceCool
Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process is essential to how their properties will be captured and preserved.
LIBRARY ARTICLES
Webinar series from October onwards
A webinar series organized jointly with FEDIMA and AMFEP supplies information about the safe handling of enzyme-containing ingredients in baked goods production.
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 in the ERP software are most suitable.
