Bread

Carr's doubles flour business

Carr's doubles flour business

A major UK milling company is set to double the size of its flour
business by acquiring two new flour mills, giving the company a
good footing in new regional markets and helping it to keep up with
ever increasing customer demand,...

Texture measuring improved

Texture measuring improved

Stable Micro Systems has developed a probe that it claims can
accurately determine the firmness and texture of a number of foods.
The analyser works by penetrating the food in several places to
give an average reading.

A tastier soy-based bread

A tastier soy-based bread

The US Agricultural Research Service (ARS) has developed a new
dough formulation to eradicate the musty, 'beany' aftertaste of
some soy-based breads; a problem that has eluded food technologists
since the 1970s.

Feeding the 5,000...

Feeding the 5,000...

Where would we be without bread? Believed to have first been
enjoyed by our palates over 8,000 years ago, this simple product
with its roots in the land has far from lost its star appeal.

Bubbles in breadmaking

Bubbles in breadmaking

The stability of failure in single dough bubble walls is related
directly to the extensional strain hardening properties of the
dough and that strain hardening plays an important role in the
stabilisation of bubble walls during baking.,...

ABF sells flour operations

ABF sells flour operations

In a bid to streamline its UK milling operations, food and
ingredients group Associated British Foods is to sell its British
third party flour milling business to ADM Milling, a wholly owned
subsidiary of Archer Daniels Midland.

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