Visit us at booth 6052 of IBIE 2013 from 6 to 9 October in Las Vegas, Nevada (USA) at the convention center in the same city. We will be happy to assist you and explain in detail all the advantages that the Vacuum Cooling System can bring in their production lines.
Whether you want to cool rolls, bread or cookies, biscuits, plaits, fruit cakes or even croissants quickly, vacuum-cooled products will remain fresher for longer and will therefore have a longer shelf life. Whether it is partly baked products intended for finish baking or fresh products around 99% of the range can be refrigerated using vacuum cooling. Cost savings are achieved while improving the quality of the result by replacing deep freezing. Make an appointment for a no commitment presentation.
Cocoa powder demand appears to be on a rebound, as indicated by strong second-quarter grind data both domestically and globally, even if cash powder prices have yet to reflect a turnaround and remain at four-year lows. Cocoa bean futures prices have risen about 10% since late June.
Consumers who prefer dark chocolate in solid form tolerate twice the amount of bitter ingredients in chocolate ice cream than those who prefer milk chocolate, according to new study published in the August issue of the Journal of Dairy Science.
The three-day, hands-on seminar melds confectionery making with the business basics
As flavor company Virginia Dare evolves, their history ties into their future
Mention vanilla and the name people often associate with this specialty ingredient is Virginia Dare. I’m sure many of you recognize the bottle found in your mother’s or grandmother’s kitchen carrying the young, innocent face of a 16th century young woman.
Flowers Foods, Inc. on July 22 said it has completed its acquisition of 20 baking plants and other “bread assets” from Hostess Brands for $355 million. The transaction brings to an end the liquidation of what for many years was the largest baking company in the U.S.
Ice cream has come a long way since Dippin’ Dots emerged in 1987. From edible wrappings to foie gras flavors, innovators are shaking up the traditional dessert.
Quinoa can play a significant role in the eradication of hunger due to its nutritional qualities and agronomical versatility. In this context, Argentina, Bolivia, Chile, Ecuador and Peru are in a privileged position to promote quinoa production as well as its nutritional and cultural values.
The Food and Drug Administration has issued a final rule defining gluten-free for voluntary food and beverage labeling. In order to use the term on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten, according to the agency. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”