bbi-2023-01-From Europe, with grain
Bread has been seeing a return among consumers’ favorites lately. The main obstacles in the way of further market growth
Tag: sourdough
Proposal for sourdough labeling
The Association of Bakery Ingredient Manufacturers (ABIM) published a new industry code of practice for the labeling of sourdough products.
Pinsa dough: from past perfect to future simple
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.
bbi-2022-06-Wanted: added fibers (Puratos excerpt)
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are
bbi-2022-06-Wanted: added fibers
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are
bbi-2022-06-Wanted: added fibers (BENEO excerpt)
As health-conscious consumers pay close attention to the nutrition factsheets and make educated purchasing choices, products with added fibers are
bbi-2022-06-The taste developers
Sourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains Dr. Georg Böcker, Managing
Lotus Bakeries buys sourdough snack bakery
Lotus Bakeries announced it bought Peter’s Yard company, a British artisanal sourdough producer known for its crackers and crisps.
Sweet and sourdough
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.
bbi-2022-02-Sweet and sourdough
Sourdough is established as a growing, enduring trend. It is successfully transitioning from its staple applications in bread to innovation
Bread Alone unveils USD 4m net-zero energy facility
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.
