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.