By Tobias Fitzel (ttz Bremerhaven), Michael Lütjen (BIBA), Juan Daniel Arango (BIBA), Michael Freitag (BIBA), Florian Stukenborg (ttz Bremerhaven) Ensuring…
The Lesaffre Campus was officially opened in the municipalities of Marcq-en-Baroeul and Marquette-lez-Lille, the company announced on October 13.
By Dr. Julien Huen, ttz Bremerhaven Resource scarcity is affecting nearly all sectors of the economy worldwide, with the baking…
By Gary Tucker, Fellow, Campden BRI One of the popular uses of vacuum cooling is for laminated pastry products. Campden…
Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
To achieve net-zero, it is necessary to manage the complete life cycle of products by considering and calculating all emissions along the chain, both to and from the atmosphere.
Baking soda or baking powder is the most common carbon dioxide (CO2) source and is used to obtain aerated cakes, for example. Mixing the batter under CO2 pressure is an alternative to using baking powder.
The activities of various exogenous enzymes in baked products were systematically analyzed from dough preparation, through the baking process and…
To achieve net-zero, it is necessary to manage the complete life cycle of products by considering and calculating all emissions…
Baking soda or baking powder is the most common carbon dioxide (CO2) source. It is used to produce aerated cakes,…