CSM expands North American bakery segments
CSM announced this week its acquisition of the North American
bakery supplier Titterington's, as the company aims to
expand its operations in the region.
DSM enzyme offers better high-fibre bread stability
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
Bakers offered new moisture resistant sugar product
UK sugar processor British Sugar has developed a new line of
moisture-resistant sugar to its dry ingredients range for bakers,
which it claims can prolong shelf life and improve product quality.
Coatings protect bake-in packaging
US based packaging firm Michelman is set to unveil a raft of
bake-in coating solutions for the bakery industry at trade fairs
Baking breakthrough improves product quality
Bakers could soon be benefiting from new technology developed to
ensure high standards of product quality and appearance are met
while maximising efficiency, cutting costs and reducing waste.
DSM baking enzyme boosts batter, cuts costs
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
Low-fat peanut flour improves bakery texture, study
Low fat varieties of peanut flour - a common ingredient in many
baked goods - can improve food texture and efficiency during the
baking process, according to scientists from the US Agricultural
Research Service (ARS).
Baking invention cuts spoilage, lengthens shelf-life.
Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
Double wall packaging extends bakery shelf-life
A French inventor has developed an innovative new way to ensure
bread is kept fresher for longer, while safeguarding quality and
Science lesson could boost bakery output
UK R&D group, the Camden & Chorleywood Food Research
Association (CCFRA) is offering a food science course to bakery
manufacturers in order to boost their optimisation of raw materials
and increase productivity.
Novozymes develops alternative to chemical baking additives
Novozymes has developed what it describes as a 'cost-effective new
baking enzyme' that can replace chemical emulsifiers and reduce
Depositing machinery boosts muffin making
A UK bakery firm has been able to dramatically increase muffin
output thanks to a complete processing line developed by machinery
firm Turbo Systems.
Xylanase breakthrough promises better baking
The incorporation of the baking ingredient xylanase which improves
the quality of bread but is frequently inhibited by wheat could now
become easier for bakers following research into the problem.
Bread line follows trend for in-store bakeries
Baking firm Glimek has developed a bread line specially developed
for bakers wishing to tap into the trend for in-store bakeries.
Rack oven allows for quicker stone baking
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.