Long-lasting freshness without chemical additives
GoodMills Innovation has launched a new wheat granulate that shall keep baked goods fresh for longer. The Slow Milling Naturfrisch Goldgranulat is also said to significantly increase dough yield and provide a more stable and robust consistency of the dough. The product was created by ...
Whipping-active emulsifiers versus high egg prices
In recent times, egg prices reached a very high level, and with eggs accounting for as much as 30 % of cake recipes, industrial bakers have been hit particularly hard. The amount of egg needed in a recipe depends largely on the choice of emulsifier. ...
Better-for-you baked goods – why resistant wheat starch is the star
Growing awareness of the importance of health and wellbeing is influencing dietary preferences and habits like never before. Instead of three traditional main meals, more and more people are opting for several mini-meals, as snacking is far more compatible with their hectic everyday lives. In ...
Baking optimized with composite flour
Rising grain prices and varying market availability have hit the milling and baking industry hard. In particular, import of the wheat used for many baked goods increases the cost pressure on companies. So mills are looking for ways to make their raw materials sourcing less ...
Holistic health and well-being as sales drivers
Food should contribute to physical and mental health and thus fulfil a holistic nutrition approach. The consumer study “Taste Tomorrow”, conducted on behalf of Puratos, confirms this trend and proves that “health” and “well-being” are currently considered important when buying baked goods. For most consumers ...
