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.