This is sourdough TLC
Sourdough makes one of the most powerful
ingredients in a bakery. It can tell a story about
tradition and creative, personal interpretations. Unique sourdough notes can define a bakery.
Tag: sourdough
Smart sourdough baking starts here
Establishing a complete setup for sourdough production in industrial bakeries poses several challenges. The fermentation process must be taken into account and the equipment must be able to replicate handcraft techniques.
A classification of leavening agents
Leavening agents, either biological, chemical, or steam, are essential components in baking.
AMF: Smart sourdough baking starts here
Establishing a complete setup for sourdough production in industrial bakeries poses several challenges. The fermentation process must be taken into account and the equipment must be able to replicate handcraft techniques to handle this delicate dough.
Fedima’s mission to build a common ground
Sourdough is one of the oldest kinds of bread, with a delightful variety of flavor notes and a distinctive tangy taste. A formal, working definition of sourdough is, surprisingly, not crystallized, given its rich history. Classifications may be a difficult endeavor, but, a common understanding helps bakers and consumers.
Markets: Europe leads in sourdough launches
Sourdough grew by a CAGR of 10% in launches over the past five years. Nearly 8 in 10 sourdough launches are in Europe, although the Americas and other regions are experiencing faster growth.
Flatbread meets Aronia
The flavorful landscape of flatbreads is rich with choices for a wide range of products in unusual, creative interpretations. Aronia brings a new flavor and color inspiration.
Lallemand acquires Singapore ingredient company
Lallemand Inc. acquired CerealTech Pte Ltd, a bakery ingredient business based in Singapore, for an undisclosed amount. Lallemand will integrate the business and associated employees into its Lallemand Baking Solutions (LBS) business as of October 15.
Boogie Lab – It’s boogie time, in Croatia and New York!
This spring, music-loving Boogie Lab, a lively artisan bakery and bar from Zagreb, took a bold step out of its home country of Croatia and opened its first US bakery in New York. It brings an innovative approach to bread-making across the ocean.
It’s boogie time!
This spring, music-loving Boogie Lab, a lively artisan bakery and bar from Zagreb, took a bold step out of its home country of Croatia and opened its first US micro-bakery in New York. It brings an innovative approach to bread-making across the ocean.
Puratos launches Sapore Lavida traceable sourdough
Puratos announced the launch of Sapore Lavida, its first completely traceable active sourdough produced in Belgium. The new ingredient is made exclusively with 100% wholewheat flour sourced from regenerative agriculture practices.
Optimum process for a world of sourdoughs
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
