Fi Europe is gearing up for its biggest and best year ever, its organizer anticipates. More than 1,500 exhibitors and a program of expert presentations are a part of the fair taking place from November 19 to 21. Over 25,000 visitors from 135 countries are expected to attend.
Baking lipases have been used for decades as clean-label baking aids in bread. Recent studies show that they are also suitable for improving the baking quality of fine bakery goods such as cakes, by releasing surface-active molecules. Their potential in reformulating the recipe of an egg-free cake was then investigated in more detail.
Fedima published an industry-wide Code of Conduct for Responsible Sourcing in the bakery ingredients industry, aimed at Fedima members and all suppliers of the bakery and patisserie industry in Europe. The Code of Conduct provides responsible sourcing standards and guidance for their implementation.
There are limitless opportunities to create taste experiences. To do so reliably, cake mixes can help achieve excellent results, every time.
The new President of Fedima, Thomas Lesaffre, shared his views on the role of the association in defending the industry and the work ahead, in support of the organization’s members, their customers and the consumer.
backaldrin is focusing on everything chickpea in December, for its benefits for various types of bread and pastries. Moreover, there are also special opportunities for those with a sweet tooth, with the Quick’n Easy for liquid yeast dough.
Ingredient specialist Loryma is expanding its wheat-based portfolio with a functional mix that is free of animal ingredients, as well as artificial colorings, flavorings and preservatives. The vegan, wheat-based Lory® Stab replicates the technological properties of egg or milk in bakery products. Products made with this base ingredient, such as muffins, sponge cakes, cake bases or lava cakes, have the typical airy texture, light crumb and consistent pore structure.
Cocoa prices rose to unprecedented levels in October, while the demand appears to remain steady despite costs increasing throughout the year. With futures going over USD 3,870 per ton, these are the highest values in 45 years.
Every gram counts. This is especially true when raw materials become more expensive or even scarce. VEMAG takes weight accuracy very seriously with its portioning technology. The machine manufacturer also sets the bar high in terms of product quality and flexibility.
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as well as replicating sugar’s functional benefits. Predough processes are up to both tasks.
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as well as replicating sugar’s functional benefits. Predough processes are up to both tasks.
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.
