Strategies to improve sustainability credentials in bakery
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.
Tag: Carbon dioxide
Baking powder suppression in pound cakes
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.
On the way to CO2-neutral bread
From February 2022 onwards, Therese Mölk will be using green hydrogen (H2) for the first time, for thermal utilization, and for baking bread. By doing this, the bakery subsidiary of the Austrian food retailer MPREIS is probably breaking new ground worldwide.