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.
Tag: fermentation
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.
The taste developers
Sourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains Dr. Georg Böcker, Managing Director of Ernst BÖCKER GmbH & Co. KG, in an interview.
Angel Yeast: smart factory starts production
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.
Free-from innovation for taste
Many bakeries use other cereals and pseudo-cereals such as amaranth, quinoa and buckwheat, looking to add new sensory experiences to their range.
Better-for-you baking, with enzymes
Inspired by nature, modern solutions developed with enzymes mark the silver lining between goals coming from the R&D laboratory, restraints coming from the bakery facility and the tastes and experiences consumer prefers.
Better-for-you baking, with enzymes
Inspired by nature, modern solutions developed with enzymes mark the silver lining between goals coming from the R&D laboratory, restraints coming from the bakery facility and the tastes and experiences consumer prefers.
