With a unique culture and a longstanding tradition, sourdough is used in new interpretations for unique creations. Karl de Smedt,…
By José Guilherme Prado Martin and Thamylles Thuany Mayrink Lima Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Federal…
By: Lena Bosc-Bierne, Food Applications & Products Manager, KPM Analytics An internationally recognized method exists to characterize the water absorption…
An internationally recognized method helps characterize the water absorption capacity with ease and efficiency. Like many baked products, cookie flavor is an essential aspect of overall quality, as is their texture and appearance.