Time after time
Verhoeven Bakery Equipment Family developed the Repeatloaf initiative to contribute to lowering waste in the baking industry. It offers an automated solution that upcycles leftover bread.
Tag: fermentation
Middleby acquires Frigomeccanica S.p.A.
With annual revenues of USD 30 million, Frigomeccanica is a leading provider of equipment solutions for drying, defrosting, fermentation, refrigeration and preservation used in food processing.
Fermentation is a label’s best friend
Fermentation-based ingredients support dough processing and clean/er labels. With the right recipe, it’s a win-win, when manufacturing better-for-you baked goods.
A classification of leavening agents
Leavening agents, either biological, chemical, or steam, are essential components in baking.
Fedima’s mission to build a common ground
Sourdough is one of the oldest kinds of bread, with a delightful variety of flavor notes and a distinctive tangy taste. A formal, working definition of sourdough is, surprisingly, not crystallized, given its rich history. Classifications may be a difficult endeavor, but, a common understanding helps bakers and consumers.
How to scale up artisan bread production
Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while providing goods that still feel and taste artisan-made.
How microbiology can contribute to the sourdough industry
In industrial production, the modulation of fermenting microbiota is the most critical stage. Understanding how it responds to processing conditions is essential to guarantee product quality.
Lesaffre strengthens presence in the United States
Lesaffre announced a series of investments in the U.S. to strengthen its geographical footprint in the region. Lesaffre is investing in both new equipment and R&D to offer relevant solutions, while also respecting the planet’s limited resources. The company has been active in this market for 45 years, where it currently employs more than 600 people in its yeast, bacteria and baking ingredients factories, Baking Center and corporate headquarters.
Mixing: How to scale up artisan bread production
Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while still providing goods that still feel and taste artisan-made. The demand for healthier options in baked goods continues to rise, and the COVID-19 pandemic has only intensified this trend.
How to scale up artisan bread production
Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while providing goods that still feel and
The stages of perfecting sourdough
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye.
interpack 2023 highlights: DIOSNA
DIOSNA showcases its solutions for the food industry regarding fermentation, granulation and mixing.
