Daily Archives: May 21, 2010

Antimicrobial extends shelf life of cakes by 30 per cent, says Kemin

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A new antimicrobial, based on sorbic acid and potassium sorbate, will provide between 10 and 30 per cent more shelf life for muffins and cakes in comparison to existing offerings, due to the adoption of new development technology, claims Kemin.

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Study finds adding fibres to bake-off breads increases hardness

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The inclusion of resistant starch (RS) and fibre blend in bake-off bread formulation induces a reduction in the specific volume of the bread and an increase of hardness while pectin negatively impacted on crumb structure, according to research from Spain published in the Journal of Food Engineering.

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Fazer considers expansion

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Finnish confectionery and bakery company Fazer is considering expanding in the Beltic region.

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