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.
Margarine has been a key ingredient in fine pastries for decades, with dedicated products being offered for nearlyevery single application.
Campden BRI carried out a research project on vacuum cooling for bakery products to investigate the scientific issues that arise when cooling bakery products including laminated pastries, sandwich bread and cake.
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges.
