From the beloved classics to the unexpected modern creations, the finest viennoiserie and puff pastries enjoy unwavering commitment from consumers….
Part of the French cooperative group VIVESCIA, Délifrance creates bakery, viennoiserie, pastry and savory products for foodservice providers, bakers and…
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
DIOSNA contributed to this article No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough…
The search for authentic products is a growing trend among consumers; it is not by chance that ‘authentic’ is the…
By Dr. Julien Huen, ttz Bremerhaven Resource scarcity is affecting nearly all sectors of the economy worldwide, with the baking…
DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems…
Unique eating experiences are a defining characteristic of snacking; they are especially expected when the choices are cakes and pastries….
The MIWE GVA e+ unit is a versatile equipment, covering temperatures ranging from -20°C for freezing, to +40°C for forced proofing, and anything in between. In addition to these temperature settings, any humidity patterns can also be applied, in any order, and in freely selectable time segments.