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.
Pauline Kariuki, Director of Operations, shares her story of working in the industry in Africa’s growing market and her journey together with The Women’s Bakery, a project that brings breads to communities in East Africa and supports women to gain specialty training, a stable income and proper nutrition.
Lidl renamed its ‘Sourdough crusty rye bloomer’ to ‘Crusty Wheat & Rye Bloomer’ on December 1, following complaints that included a note from the Real Bread Campaign. The initial name was found to not correctly describe the product, which had a misleading ‘sourdough’ claim although it was made of 56% wheat flour.
The Women’s Bakery brings breads to communities in East Africa and supports women to gain specialty training, a stable income…
Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems…
Russia’s invasion of Ukraine, ongoing since February 24, is threatening the food supply in Europe, Africa and Asia. Ukrainian farmers have been forced to leave their fields as millions of people seek refuge.