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.
Cakes, like pound cake, madeira cake, swiss roll or cup cake are normally produced in factories with specificequipment for aerating the batter. Basica...
Shelf life
In the previous part in the series about Shelf Life, all possible microbiological types of spoilage that can occur in bakery products were discussed. ...
In industrial baking, stabilisers are crucial for managing instability, primarily by interacting with water, proteins, and lipids. Key production stag...
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