Targeted cleaning can be adapted to the status of the pipelines for efficient operations.
How the EU can support the sustainable growth of the European bakery ingredients sector.
Researchers from the University of Hohenheim are testing colored wheat breads in a baking marathon held from May 8 to 9, 2025. Specialists will bake breads using flour from 25 different wheat varieties.
Leavening agents, either biological, chemical, or steam, are essential components in baking.
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
Color and shape are important quality attributes in baked goods, and particularly so for cookies. Composition and processing conditions determine and influence the color development and morphological changes of cookies. A new study provides valuable information for better understanding the morphological changes and color developments during the cookie baking process.
