These are all the posts that have been tagged with dough.
Everything from coating machines, 3D gum printers and naturally flavoured glazes to thin packaging solutions were showcased at ProSweets Cologne. Katie Smith reports.
Cocoa and chocolate manufacturer Barry Callebaut has introduced a range of chocolate and fruit fillings for confectionery and bakery applications.
With a clear focus on protein and gelatin free concepts, Health Ingredients Europe (HiE) provided manufacturers with plenty of food for thought. Katie Smith reports.
If I had to pick two words to sum up Health Ingredients Europe (HiE) this week it would be ‘health and nutrition’. The event is the perfect opportunity to not only see the latest ingredient innovations in the industry, but also taste them.
Global regulators look set to approve a global standard for whey permeate powders, which should bring new opportunities for this versatile dairy ingredient. Suzanne Christiansen reports.
The anticipated resurgence of the bakery industry across EMEA over the next five years will be driven primarily by product innovation – often inspired by developments originally pioneered in the US – according to inclusions manufacturer Pecan Deluxe Candy (Europe) Ltd.
Complaints about dry, crumbly gluten free bakery products could soon be a thing of the past, thanks to a natural milk protein based solution developed by Arla Foods Ingredients.
What’s new in the bakery, confectionery and snack sectors? Iba – the International Bakery Exhibition – covers all the trends, from baking ingredients to packaging.
My trip last month to the NCA Sweets & Snacks Expo in Chicago was a real treat that gave me the opportunity to see some of the trends that will be influencing the confectionery sector around the world in the coming months.
Paul Wilkinson, business development manager at Pacepacker, advises bulk manufacturers on the best way to introduce a new bagging system.
With its new QuadBar, private label maker SternLife has developed a new generation of protein bars that feature an optimum combination of nutrients. The QuadBar has a high content of protein and roughage at 34 per cent each, while carbohydrate content is low at just 2.5g. “This combination is new in this segment,” says Marc […]
On the back of the latest ice cream flavour innovations inspired by cafes, gelaterias and chilled desserts, cookie dough is the ice cream ingredient to watch this year in terms of driving demand – according to inclusions specialist Pecan Deluxe Candy (Europe). Café inspired flavours have increasingly appeared in both tub and hand held ice […]
Reading Thermal, a company that produces engineering and consulting for thermal process equipment and commercial processing ovens, has introduced the Pan+Dough Probe, a fixed position, dough interface/core temperature measuring device that provides accurate, repeatable data that are not possible with hand-placed thermocouple probes. “Bread bakers rely heavily on accurate measurements of the core temperature of […]
Dr Waldemar Buxmann, research and development director, Sternchemie, reports on the benefits of using sunflower lecithin.