bbi-2023-06-Going egg-free with faba beans
Following consumer plant-based preferences, the bakery industry is turning to egg alternatives. Faba bean proteins mimic many of the required
Tag: crumb structure
Margarine versus oil performance in bakery applications
Margarine has been a key ingredient in fine pastries for decades, with dedicated products being offered for nearly every single application. An interesting contender is analyzed for its opportunities in baking: liquid oil.
The stages of perfecting sourdough
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye. Current technical literature describes
bbi-2023-01-Margarine versus oil performance in bakery applications
By Frida Köning, ttz Bremerhaven Margarine has been a key ingredient in fine pastries for decades, with dedicated products being
Suppression of baking powder in a pound cake using an overpressure strategy
Baking soda or baking powder is the most common carbon dioxide (CO2) source. It is used to produce aerated cakes,
