Molecular and functional analytics: an integrated research
Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
LIBRARY ARTICLES
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 to improve product taste, texture and nutritional profiles.
Knowledge pays off at the RTC
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.
Optimized mixing process
The Ditsch GmbH pretzel bakery has invested in a new DymoMix system at its Oranienbaum site. Processing tolerance of the
