How to Double Productivity of Raspberry Tartlets
February 2016
In the quest for increased efficiency, a major European industrial bakery partnered with his fruit supplier to reduce production time, limit raw material loss and guarantee constant quality of his tartlets. Creativity in an industrial context with a stunning result: productivity doubled.
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Bakery
Codex adopts its first global baker’s yeast standard to align trade and quality requirements
The Codex Alimentarius Commission, the UN food standards-setting body jointly run by the FAO and WHO, has adopted the first Codex standard dedicated to baker’s yeast. The standard establishes common definitions and...
Bakery
GoodMills Innovation targets over-elastic wheat doughs with new wheat germ ingredient
GoodMills Innovation spotlights wheat dough that snaps back the moment it is stretched as a familiar problem on bakery production lines. According to the company, this slows shaping, throws off piece weights, causes process...
Bakery
How Puratos targets flour consistency challenges with new research hub
Puratos has opened a new Flour Competence Center designed to help bakers and manufacturers better understand and manage one of the industry’s most variable raw materials. The facility will analyze flour characteristics and...
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