“All sourdoughs harbor a different consortium of micro-organisms”
With a unique culture and a longstanding tradition, sourdough is used in new interpretations for unique creations. Karl de Smedt,
Tag: lactic acid
bbi-2023-06-How microbiology can contribute to the sourdough industry
By José Guilherme Prado Martin and Thamylles Thuany Mayrink Lima Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Federal
bbi-2023-05-An automated method to hit the ‘sweet spot’ in cookie flour quality
By: Lena Bosc-Bierne, Food Applications & Products Manager, KPM Analytics An internationally recognized method exists to characterize the water absorption
An automated method to control cookie flour quality
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.
