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.
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...
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.
Daub Hamburg Gmbh, the traditional bakery equipment manufacturer
has assembled two large scale bakery processing models for
baguettes, bread and rolls - the Thermo-Roll and the Backmiester -
which, the company believes, delivers convincing...