Archives for April 28, 2011

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Dough hydrator said to cut input costs and boost quality

By Jane Byrne

A new ‘clean label’ dough hydrator, used in conjunction with standard dough conditioner, provides savings on raw material inputs and boosts bread quality, reports French supplier Limagrain Céréales Ingrédients (LCI).

Canada Bread upbeat about UK bakery division

By Jane Byrne

Canada Bread posted a first-quarter loss citing declining volumes in its North American frozen bakery business but talked up improved performance in its UK bakery operations.