Flatbreads contribute significantly to the sustainability of food systems. They can be made from various cereals, pseudocereals, or pulses, promoting the use of local produce from marginal lands. Their short baking times, which can even eliminate the need for an oven, reduce energy consumption. Additionally, their ability to wrap around food or serve as utensils lessens the need for tableware and saves water.
shelf life
In all its iterations, from dark to milk, from ruby to white, chocolate is the undisputed consumer favorite for any…
Bread, a staple of the daily diet, has a history intricately linked to human civilization. Among its myriad forms, ‘flat’…
Corbion will highlight the ability of today’s advanced preservative solutions to deliver flavor and other important sensory attributes along with outstanding food safety and shelf life performance.
David Wagstaff, the managing director of St Pierre Groupe, discusses how the cost-of-living crisis is impacting the industry. He also…
By utilizing specific product parameters, CNMIM predicts a product’s mold-free shelf life based on real-world testing against 11 different mold strains found on baked goods. The tool compares up to three different natural mold inhibitor formulations, helping bakers better make informed decisions about which solution works best for their product.
Many requirements for clean labels can also be met by suitable dough technologies.
By Dr. Torsten Zense, Food Technology Manager, R&D and Marketing, DIOSNA Dierks & Soehne GmbH There is more to a…
Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process…
Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process…
