DIOSNA and MIWE held a seminar sharing their expertise on how to perfect sourdough bread processing. Participants from 11 bakeries took part in the event at the MIWE live baking center, on February 15.
sourdough
The Association of Bakery Ingredient Manufacturers (ABIM) published a new industry code of practice for the labeling of sourdough products.
To transfer the traditional manufacturing process to high-end industrial output, Rademaker transformed the production process of this originally handcrafted specialty into an industrial production solution that maintains the crispy crust and airy structure of the pinsa.
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are…
Sourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains Dr. Georg Böcker, Managing…
Lotus Bakeries announced it bought Peter’s Yard company, a British artisanal sourdough producer known for its crackers and crisps.
Sourdough is established as a growing, enduring trend. It is successfully transitioning from its staple applications in bread to innovation in other product ranges, savory and sweet.
Sourdough is established as a growing, enduring trend. It is successfully transitioning from its staple applications in bread to innovation…
Bread Alone Bakery reopened its Boiceville, New York Bakery & Café. The original bakery first opened in 1983 was renovated into an 8,000 sq ft net-zero energy facility, to supply Bread Alone’s four Hudson Valley cafes, as well as its New York City farmer’s markets.