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.
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.
By José Guilherme Prado Martin and Thamylles Thuany Mayrink Lima Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Federal
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.
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.
Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while providing goods that still feel and
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye. Current technical literature describes
Sourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains Dr. Georg Böcker, Managing
Angel Yeast announced the opening of its latest food ingredient factory, with facilities that enable automated operation and improved quality control with smart production lines.