Wheat quality is variable and conditions that of flour. Correctors have therefore proven necessary in helping to adjust the viscoelastic properties of flour formulations and remedy excess maturation in baker’s dough. Of the flour treatment agents that can be used, yeast with reducing power has been...
Dear customers, partners and friends, A virus that creates worry & huge consequences for the whole world and the bakery industry. We will continue to take the necessary steps to adapt to the development of COVID-19 by focusing primarily on continued security and service. Our manufacturing facilities...
Volume is an appearance factor that is decisive for the consumer, in that it is assessed on first glance. A smooth fermentation process and the formation of the gluten network are pre-requisites for obtaining adequate volume and rely on a great many technical parameters involving...