Natural enzyme found to improve bread quality and shelf life
Researchers in Ireland may have developed a naturally occurring enzyme preparation for baking, which increases loaf volume and crumb softness while also extending shelf life by three days.
Archives for October 24, 2005
Barry Callebaut's American interests grow
Cocoa manufacturing giant Barry Callebaut has underlined the importance of the US in its global portfolio with the opening of a new $20 million facility.
Table-top homogeniser built for test runs
A table-top homogeniser allows food and dairy processing companies to test products in the laboratory or at pilot plants to achieve optimal efficiency before ramping up to full scale production.