CO2 or liquid nitrogen: What should bakers choose for cryogenic freezing?
While CO2 and liquid nitrogen have some differences as freezing agents, both work well on baked goods and geographic availability should be the main decider, Praxair says.
Archives for November 6, 2013
Palm oil special
Europe: When dogma makes way for karma
Do consumers vote with their feet when it comes to palm oil? Probably not — or at least that seems to be the case in emerging markets, where the lion’s share of palm oil is processed and consumed.
Premier Foods seeks partner for bread business
Premier Foods has confirmed press reports that it is seeking a partner to raise funding for its troubled bread business.
Novozymes: ‘Freshness’ has evolved - it’s now multi-dimensional
The definition of freshness in bakery has evolved into a multi-dimensional parameter that goes far beyond shelf life, says Novozymes.
Scientists fine tune "valuable tool" for inorganic arsenic detection
Scientists have optmized a method to detect inorganic arsenic (iAs) at low levels in cereal-based food like bread, breakfast cereals and corn snacks, an issue which is not currently regulated by any fixed quantities in Europe, they say.