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Discover how indigenous sorghum is reshaping biscuit innovation by offering a nutritious, gluten-free alternative to wheat flour.

An examination of a recent AI economic study from MIT and and its implications for the food and beverage industry.

Addressing baby biscuit formulation: balancing nutrition, texture, safety, and digestibility for optimal development

Explore the effects and challenges of soluble and insoluble fibers in product development. Discover new insights and application examples for bakery i...

Hemicellulases like xylanases optimize wheat flour, enhancing water binding. Xylanases and proteases synergize for superior wafer production, reducing...

In the intricate world of baking, enzymes like amylase play a pivotal role in transforming dough into delectable treats. Explore their profound influe...

Design innovation in low fat biscuit formulation is the most efficient and effective way to reduce the saturated fat level in biscuits and increase ox...

Learn about the technological challenges in handling high-viscosity savoury creams and the equipment adjustments required for successful production.

Fats, a crucial component in the world of bakery, are not only valuable but also remarkably delicate. They wield significant influence over the qualit...

Improving oven energy efficiency benefits the company and the environment by reducing gas consumption and promoting resource conservation.