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dough

These are all the posts that have been tagged with dough.

Processing ProSweets

Everything from coating machines, 3D gum printers and naturally flavoured glazes to thin packaging solutions were showcased at ProSweets Cologne. Katie Smith reports.

Health and nutrition

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.

Health and nutrition

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.

The next step for whey permeate

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.

Baked goods innovation

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.

Gluten free solution

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.

Will you be at iba?

What’s new in the bakery, confectionery and snack sectors? Iba – the International Bakery Exhibition – covers all the trends, from baking ingredients to packaging.

Sweet innovation

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.

In the bag

Paul Wilkinson, business development manager at Pacepacker, advises bulk manufacturers on the best way to introduce a new bagging system.

New generation protein bar

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 […]

Cookie dough on trend

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 […]

Pan dough probe

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 […]

A natural emulsifier

Dr Waldemar Buxmann, research and development director, Sternchemie, reports on the benefits of using sunflower lecithin.