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Dispatches from Anuga Foodtec 2012

Increased shelf-life and cost savings with grain milling by-products, claims Bühler

By Oliver Nieburg , 29-Mar-2012

Increased shelf-life and cost savings with grain milling by-products, claims Bühler
Increased shelf-life and cost savings with grain milling by-products, claims Bühler
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Using modified flour through extrusion can cut costs, increase shelf-life and help manufacturers keep a clean label bakery product, according to technology firm Bühler.

In this podcast from Anuga FoodTec 2012, Christopher Rubin, head of product management at Bühler, explains the concept of smart processing and discusses the potential for grain milling by-products in the bakery industry.

He claims that by-products such as bran and dark flour, which typically go to the feed industry, can be used to the advantage of bakery manufacturers to drive costs down.

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