bbi-2024-02-An ancient grain with a bright future
By Dimitris Argyriou Spelt has been making a comeback among consumers’ favorites, propelled by scientific evidence and the perception that
Tag: improvers
bbi-2023-05-Physical, chemical and rheological changes in bread during dough mixing
By Dimitrios Argyriou, Food Scientist and Managing Director, Grainar Bread-making is a scientific symphony of physical, chemical, and rheological processes.
bbi-2023-02-Keeping a promise of quality
Wooden Bakery of Lebanon has maintained the product quality its customers are accustomed to, throughout several, sometimes overlapping challenges over
