“All sourdoughs harbor a different consortium of micro-organisms”
With a unique culture and a longstanding tradition, sourdough is used in new interpretations for unique creations. Karl de Smedt,
LIBRARY ARTICLES
Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
RBS: electric-powered convection oven now available for trials
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
Start-up has a new snack in Egypt
Future Foods was established as a start-up company in 2016 near Cairo, Egypt. Its main focus is the snack market in Egypt and the MENA (Middle East, Near Asia) region and it has a particular speciality called a “Fretzel”.
Shifting the focus
The demand in global markets is changing. The focus is increasingly on snack products. This is also reflected in the
