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How Enzymes Shape the Future of Biscuit, Cracker and Wafer Production
How Enzymes Shape the Future of Biscuit, Cracker and Wafer Production

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

Mar 08, 2024
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Exploring Amylase's Impact on Biscuit, Cracker, and Wafer Quality
Exploring Amylase's Impact on Biscuit, Cracker, and Wafer Quality

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

Mar 01, 2024
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Innovation for Managing Low Fat Biscuit Shelf Life
Innovation for Managing Low Fat Biscuit Shelf Life

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...

Feb 08, 2024
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Optimizing Cream-Filled Savoury Biscuits: Tips for a Smooth Process
Optimizing Cream-Filled Savoury Biscuits: Tips for a Smooth Process

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

Dec 08, 2023
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Fats in the Bakery: Valuable but Delicate
Fats in the Bakery: Valuable but Delicate

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

Oct 19, 2023
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Oven Energy Efficiency – How to Measure It and How to Improve It
Oven Energy Efficiency – How to Measure It and How to Improve It

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

Oct 12, 2023
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What Are the Most Important Aspects To Control in Flour?
What Are the Most Important Aspects To Control in Flour?

Ever wondered how flour - a key ingredient in baking - can make or break your perfect recipe? Discover the crucial parameters and tests that reveal th...

Jun 14, 2023
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Climate Change - Our Carbon Footprint
Climate Change - Our Carbon Footprint

Gas has been and continues to be the predominant fuel for biscuit baking ovens world-wide. The combustion of natural gas is a major source of greenhou...

May 24, 2023
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Maximizing Comfort and Savings With Spot Cooling in Bakery Industry
Maximizing Comfort and Savings With Spot Cooling in Bakery Industry

Spot cooling is a type of cooling system that focuses on cooling specific areas, rather than cooling an entire space. This can be achieved using porta...

Apr 20, 2023
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Snack Cracker Innovation Using Sorghum
Snack Cracker Innovation Using Sorghum

In recent years, there has been a growing demand for healthy, gluten-free snacks in the food industry. One innovative approach to meeting this demand...

Apr 04, 2023
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