Harry Brot baked sandwich bread with flour made from CO2-reduced wheat for the first time at its plant in Wiedemar. The wheat used has a 24%-lower CO2 footprint and is the result of a joint project between Harry-Brot, Yara Germany and the Bindewald & Gutting Mühlengruppe.
Margarine has been a key ingredient in fine pastries for decades, with dedicated products being offered for nearly every single application. An interesting contender is analyzed for its opportunities in baking: liquid oil.
By Frida Köning, ttz Bremerhaven Margarine has been a key ingredient in fine pastries for decades, with dedicated products being
By Gary Tucker, Fellow, Campden BRI One of the popular uses of vacuum cooling is for laminated pastry products. Campden
