Scientists need to develop a method to stabilize sourdough fermentation. The science in developing sourdough baked goods with specific nutritional functionalities also needs to be perfected, Professor Marco Gobbetti (main picture) said at an event organized by Puratos Romania. “The industry needs to consider sourdough as a cell factory. It is a complex of microbes that, if guided well, can… Read more »
Sourdough and sour cultures have been used as part of food manufacturing since Ancient Egyptian times. Sourdough was used to give bread flavor and add volume to the loaves being baked. Modern research also suggests that sourdough could also remove mycotoxins from affected wheat. By Nathan Giles, Senior Bakery Technologist, Campden BRI Modern day fermentation for bread is achieved by… Read more »
Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate, has recognized five farmer cooperatives in the Bas-Sassandra region of Côte d’Ivoire as the top producers of superior quality cocoa beans using Barry Callebaut’s advanced fermentation technique. By applying the patented technique, farmers can produce cocoa beans with no defects or off-flavors in significantly less time than by conventional fermentation methods. The beans are fully traceable to the respective grower’s farm.