Internal factor influencing shelf life of bakery products
Like & comment
Related articles
An Economic Analysis of AI: Insights & Recommendations
An examination of a recent AI economic study from MIT and and its implications for the food and beverage industry.
Feb 13, 2025
Our experts
Strategies for Managing Enzyme Applications in Babies Biscuits
Addressing baby biscuit formulation: balancing nutrition, texture, safety, and digestibility for optimal development
Sep 09, 2024
Our experts
Optimising Fibre Integration
Explore the effects and challenges of soluble and insoluble fibers in product development. Discover new insights and application examples for bakery i...
Jun 25, 2024
Our experts
Featured products
Ammeraal Beltech
Dectyl Food Grade synthetic belts: making food production safer!
Available in two versions - a matt finish for non-stick release properties and a glossy variant tailored for high-grip positioning - Dectyl...
Synergy Flavours
Versatile vanilla
Versatile vanilla, the world’s favourite flavour….
Consumers today are increasingly demanding improved transparency of label...
Errebi Technology
Rotary Cutters
The Errebi rollers with interchangeable rings for rotary moulding machines were developed through fine precision work.
They guarantee per...
BENEO
TWP (Textured Wheat Protein)
After hydration textured wheat protein offers a meat-like texture and is therefore used for partial or complete meat replacement. One part o...
J4 Tunnel Ovens
Customized tunnel oven
J4 Tunnel Ovens build ovens for masters of their craft. Customizing is main reason, why hundreds of customers around the world are choosing...
Baker Pacific Ltd
Biscuit Baking Technology: Processing and Engineering Manual, Third Edition
Shares over 50 years of experience in the biscuit baking industry world-wide, and is the most updated reference book for senior managers and...
Featured questions
Evita Riviani Achmadi
04 February 2025
Which Adjustment Reduces Biscuit and Cracker Production Costs More Effectively?
Georgi DM
23 January 2025
Biscuits crack
Jose Azevedo
10 December 2024
Rancidity in Semi-Sweet Laminated Biscuits
Santiago Marino
19 November 2024
How to Prevent Spreading in High-Fat, High-Sugar Wirecut Cookies for a Scone-Like Texture?
Featured companies
Ammeraal Beltech
Whether it's biscuits, cookies, snacks or other baked items, we have SAFE & CLEAN Bakery Belts for a...
Netherlands
Synergy Flavours
Synergy Flavours is a leading global innovator in flavourings, extracts and essences.
Italy
Kerry Taste & Nutrition
Since 1972, we’ve helped shape and grow the global food industry with innovations to help consumers...
Ireland
Errebi Technology
Looking for quality moulding equipment? Errebi Technology is a world-famous Italian company making r...
Italy
BENEO
BENEO is a division of the Südzucker Group with almost 900 people and has production units in Belgiu...
Germany