DoubleTree Hotels’ cookie dough will travel in late 2019 to the International Space Station (ISS) in a shuttle carrying a prototype oven built to withstand long-duration space flights.
New York-based asset disposition firm, New Mill Capital Holdings, has acquired the former Kraft Heinz bakery in Federalsburg, Maryland, according to a news release.
The addition fibre to partially baked and frozen breads could help to improve functional characteristics whilst meeting consumer demand for healthy foods, according to new research.
Bakers can gain in terms of time and energy savings by opting for an infrared–microwave combination oven to bake gluten-free breads, finds a new study evaluating the technology with bread made from chestnut flour.
Post-baking dryers that use radio frequency energy to heat and dry the moist areas of biscuits, cracker, and snack food are said to boost output by 30 per cent.
The inclusion of resistant starch (RS) and fibre blend in bake-off bread formulation induces a reduction in the specific volume of the bread and an increase of hardness while pectin negatively impacted on crumb structure, according to research from Spain...
German equipment firm MIWE has launched new oven technology
allowing bakers to create stone baked loaves without the lengthy
processing times associated with that type of baking.
A new line of ovens from Dutch equipment specialists Rademaker Den
Boer promises to save bakers time and money by using the most
up-to-date technology available to embrace the growing trend
towards modular systems, writes Chris Mercer.
