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.
spelt
By Dimitris Argyriou Spelt has been making a comeback among consumers’ favorites, propelled by scientific evidence and the perception that…
DIOSNA contributed to this article No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough…
At iba, IREKS illustrated exciting taste dimensions and creative opportunities. Rethinking familiar products for the future was a theme at the stand, through which traditional raw materials can be rediscovered, prepared and combined in new ways to create new flavors.
Bimbo Ventures, the venture capital arm of Grupo Bimbo, made a minority investment in Olyra Foods, a producer of organic and nutritional breakfast biscuits made with stone-milled ancient Greek grains. The funding will help Olyra Foods further expand its presence in retail and online marketplaces. Olyra biscuits are available online as well as in over 5,000 retail locations in the US.
Sourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains Dr. Georg Böcker, Managing…
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems…
