One of the ways to look at a product is it’s appearance, by judging the top, side and bottom of a bakery product by using your senses of look, feel and smell several first assumptions can already be made:
We can already get some indications now on what kind of oven technique(s) have been used, formulation restraints (due to for example a wiremesh ovenbelt) and potentially an indication on what kind of process has been used to produce the bread, cake, biscuit, cookie or cracker before it entered an oven.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Classify, benefits and challenges. Within the upcoming article(s) we will try to shed some light into this by sharing some of our research, how ...
Shelf life
Nowadays, shelf life is such an important requirement, it should be of interest to everyone involved in the food chain. There is a growing realization...
unique properties depend on chemical composition, degree of esterification, and interaction with ions
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