The global nutrition specialist has launched an enzyme solution that delivers longer-lasting softness, freshness and moistness perception over the shelf life of a sweet bakery treat.
Snacks produced using wholegrain lentil flour can meet consumer acceptability in terms of texture and structural attributes if the correct extrusion conditions and feed composition are applied, claim Greek researchers.
Quicker and easier analysis of the moisture content and density of in-shell peanuts are benefits claimed for a new microwave meter developed by the US Department of Agriculture (USDA).
Bakers could soon be benefiting from new technology developed to
ensure high standards of product quality and appearance are met
while maximising efficiency, cutting costs and reducing waste.