Process design using forced dough relaxation
By means of invasive mechanical and electrical impulses, the dough resting time of wheat doughs after mechanical energy input can be drastically shortened.
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Cake Concepts delivers Concepts around the world
Cake Concepts was established in 2012 and was built on lots of experience. CEO Simon Holl had been working in the industry for many years before starting up Cake Concepts.
A hygiene design trio
G/BT GmbH Bakery Technology offers a triple team to gently make up wheat mixed,
rye and gluten-free doughs.
