New system to save energy in baking process
MIWE has developed a heat recovery system which could provide bakers with significant energy savings by converting up to 25 per cent of energy used in baking back into hot water.
Archives for October 15, 2008
Finished product groups are next target in whey functional push
With dairy companies increasingly looking to push whey as functional ingredient, the industry says it must do more to court and target leading food manufacturers to make use of the additive’s potential benefits.
Flour protein quality test could eliminate need for test-baking
The European Bakery Innovation Centre (EBIC) has introduced a flour protein quality testing kit which it claims accurately determines protein quality by measuring gluten changes during dough mixing and could eliminate the need for test-baking.