Monthly Archives: August 2013
Vacuum Cooling
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 market regaining some of its sweetness
Study determines ice cream preferences
Cargill’s Chocolatier’s Workshop® helps confectioners build successful businesses
The story of vanilla that involves the Aztecs, a black slave’s discovery and Magadascar
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 completes Hostess bread asset acquisition
Move Over, Dippin’ Dots: 5 Futuristic Ice Creams
Quinoa, an Andean crop that can play a significant role in eradicating hunger
F.D.A. defines ‘gluten-free’
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.”