Dispatches from Anuga Foodtec 2012

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

By Oliver Nieburg

- Last updated on GMT

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.

Related topics: Processing & Packaging, Bread, Snacks

Related news

Show more