Different varieties of dough will have their corresponding proofing requirements, which is why being in control of all proofing parameters will ensure the correct rise and texture every time. What type of equipment suits your facility and product range? Let’s find out. Every type of product is different and every production environment is unique; in any case, technology will help… Read more »
The possibility of a salmonella contamination led Pillsbury’s parent company to recall select batches of the popular brand’s Unbleached All Purpose Flour products, the US Department of Agriculture announced on Twitter on Monday (March 11). Hometown Food Company recalled about 12,000 cases of the flour, which had been shipped to US grocers including Publix and Winn-Dixie supermarkets. But how does… Read more »
Breadmaker Pré Pain, Technology Unlimited and URESH AG have developed a dough processing workflow claiming to improve the quality of bread. Pré Pain worked with plant engineering firm Technology Unlimited, a supplier to industrial bakeries in the Netherlands, among other partners. Together with URESH AG, Technology Unlimited has now developed a process that enables Pré Pain to optimize the production… Read more »
The frozen dough products market can be segmented into five major types such as refrigerated Biscuits, Cookies/Brownies, Dinner rolls, Sweet rolls and others. The market can also be segmented geographically into North America, Asia Pacific (APAC), Europe and Rest of the World (RoW) regions.
Aspen Hills, Inc., a cookie dough manufacturer linked to a Listeria monocytogenes outbreak in Blue Bell Creameries products, has ceased production.
A new method for predicting bread loaf volume without baking the bread promises to save researchers time and money.
Once you take flour, water, salt and yeast and develop them in a mixer, what forms is a dough, which is the result of the water hydrating the flour particles.
Galactic has developed a new powder form of lactic acid for use in bakery products and mixes, which can avoid the need for liquid lactic acid to be added to the dough.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.
