bread
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Mühlenchemie strenghtens Middle Eastern team
Mühlenchemie is enlarging its team of sales personnel and consultants in the Middle East in order to offer local customers even better tailor-made solutions.
bread | 28 February 2012
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Functional Technologies starts yeasts trials in non-bread, starch-based food
Functional Technologies has started evaluation food trials for a European company to confirm the efficacy of the acrylamide-preventing yeast technology in materials for use in non-bread applications.
bread | 29 November 2011
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Bakery enzyme keeps bread fresh
Cognis has developed bakery enzyme preparation Nutrilife AS M to significantly slow staling and improve the elasticity of the crumb. It is tailor-made for maximum freshness retention in all yeast-raised baked products. It can be added to any existin…
bread | 01 March 2011
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TNO offers IP license of dietary fiber as bread improver
TNO offers licensing opportunities and collaboration agreement providing the licensee global exclusive rights to use a new food fiber called Reuteran to improve the quality of bread and overcome sodium reduction restrictions. Named after the lacti…
bread | 16 December 2010
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Yeast tests demonstrate reduction in acrylamide by 90%
Phyterra Yeast, a division of Functional Technologies Corp, has announced initial test results for bread made with Acryleast, its acrylamide-preventing proprietary yeast. It demonstrated acrylamide reductions of approximately 90%, when compared t…
bread | 06 July 2010
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SIAB 2010: 5 days of innovation
SIAB International Techno Bake Exhibition that features technologies, raw materials and semi-finished goods for the production of bread, pastry, pizza and pasta will be held at Verona from 22-26 May 2010. The five-day show will also be an occasion…
bread | 19 April 2010
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Inventing new oat and barley breads
Delicious new all-oat or all-barley breads might result from laboratory experiments now being conducted by Agricultural Research Service (ARS) scientists in California. Research chemist Wallace Yokoyama and postdoctoral nutritionist Hyunsook Kim w…
bread | 10 March 2010
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Fortifying Bread
Pharmaceutical production processes can better meet the requirements of food fortification.
bread | 01 January 2010
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New Volscan Profiler for producing bread
Stable Micro Systems has launched an updated version of its Volscan Profiler for bread manufacturers to quantify accurately the volume of bread and baked products. Following the launch of Volscan Profiler in 2007, a new scaled down model is now a…
bread | 07 December 2009
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Baking better breads
DSM Food Specialties launches Panamore Spring, an enzyme preparation that offers bread manufacturers a cost-effective and sustainable alternative to emulsifiers such as calcium and sodium stearoyl lactylate (CSL and SSL). Panamore Spring contain…
bread | 01 November 2009
