Research and development (R&D) in the bakery industry refers to the systematic research and experimentation conducted by bakery companies to create innovative products, improve existing products, optimize processes, and explore new technologies within baking. This process involves various activities aimed at promoting the quality, taste, nutritional value, shelf life, and production efficiency of bakery products. R&D @ Bakery Academy
In the bakery industry, R&D may include:
Research:
Development:
In general, research focuses on acquiring knowledge and understanding, while development focuses on applying that knowledge and insights to create new or improved products and processes.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every ...
When developing a product with proteins we must be aware that the guidelines for protein enrichment and claims are a bit different. A product that is ...
Dried apricots, cranberries, and ginger are commonly used in cakes, cookies, and other bakery products. Since they are dried, they can alter the dough...
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