Log in or Register for enhanced features | Forgotten Password?
White Papers | Suppliers | Events | Report Store | Companies | Dining Club | Drinks | Retail | Videos
Processed Foods
Bakery & Cereals
Return to: FBR Home | Processed Foods | Bakery & Cereals | White Papers
Search Refinements

Bakery & Cereals White Papers

View white papers from other Food sectors:
1-15 of 50 results
Acemal White Paper: Solutions in Action
| By Acemal
Acemal specialises in the construction of industrial equipment fo the cookies industry and more specifically for the waffles industry since 1965. It offers a wide range of equipment, from individual modules to complete production lines.
Processed Foods > Bakery & Cereals > White Papers
Sobatech Brochure
| By Sobatech
Specialists in Continuous Dough Technology.
Processed Foods > Bakery & Cereals > White Papers
Sobatech Savings Calculation Sheet
| By Sobatech
This sheet shows an overview of the cost savings that can be reached when using a Sobatech continuous system. With this model is free available and can be used by bakeries to make their own calculations based on their own situations.
Processed Foods > Bakery & Cereals > White Papers
Dough Temperature Calculation Sheet (For Sheeting Line)
| By Sobatech
This dough calculation sheet is based on actual values taken from Sobatech lines in the field and on realistic ingredient properties.
Processed Foods > Bakery & Cereals > White Papers
Dough Change with a Sobatech Continuous System
| By Sobatech
The Sobatech continuous mixer & kneader are self-emptying. Furthermore, cleaning is efficient and fast, especially with the integrated CIP system. Therefore changing over from 1 dough to another is quick. The following change-over procedures are common practice.
Processed Foods > Bakery & Cereals > White Papers
Problem-Solving in Puff Pastry Products
| By Palsgaard
An unrelenting development effort has turned a Palsgaard emulsifier system into a powerful four-way product adjustment tool for R&D departments working with puff pastries – without requiring additional expertise or new machinery.
Processed Foods > Bakery & Cereals > White Papers
New Chocolate Emulsifier Offers Lecithin-Beating Functionality
| By Palsgaard
"Using fewer raw materials to obtain the same result is a key aim for chocolate manufacturers. And this is precisely where Palsgaard AMP 4455 has its most striking advantage. In fact, it offers dramatic dosage reductions compared to the mainstay of the day."
Processed Foods > Bakery & Cereals > White Papers
Making Soy Convenient
| By Palsgaard
Soy milk has been part of the Asian diet for centuries and is becoming increasingly popular in other parts of the world, too, being perceived as a healthy alternative to cow's milk. However, as soy milk has traditionally been produced in small batches in small shops and with a short shelf-life, manufacturers need to look at new production methods if they want to match the needs of today's convenience seeking consumers.
Processed Foods > Bakery & Cereals > White Papers
Manufacturing High Quality Ice Cream with High Overrun
| By Palsgaard
Ice cream is a very common and loved dessert and snack around the world. Eating ice cream is perceived as a pleasure and a luxury treat. However, the full pleasure of eating ice cream requires a smooth and creamy product throughout the entire shelf-life. However, not only recipe and processing parameters influence the product quality as experienced by the consumer. Also during transportation and storage of the ice cream - from the factory via the shop to the consumer - a high risk of applying heat-shock with concomitant quality loss exists.
Processed Foods > Bakery & Cereals > White Papers
Ultra-low-fat Spread Overcomes Seven Production Challenges
| By Palsgaard
Ingredients manufacturer Palsgaard took up the challenge of creating a spread with a fat content as low as 10% by overcoming seven common production difficulties – and it’s making its successful, three-part recipe readily available.
Processed Foods > Bakery & Cereals > White Papers
New Chocolate Emulsifier puts the Squeeze on Costs
| By Palsgaard
Thanks to food ingredients producer Palsgaard, there's now a new and highly effective avenue to explore potential savings and expand profit margins. Called Palsgaard® AMP 4455, it's a new chocolate emulsifier that meets or exceeds the effects of lecithin at vastly reduced dosages. And it's enabling Palsgaard's chocolate producing customers to take back control of their costs.
Processed Foods > Bakery & Cereals > White Papers
Manufacturing Delicious Imitation Whipping Creams
| By Palsgaard
Over the past years imitation whipping creams have become increasingly popular due to a number of benefits, such as reduced fat content, better costin-use calculations and better foam stability which makes them easy to use and hence attractive bakers and caterers. However, producing successful imitation whipping creams requires not only the right fats but the right combination of emulsifiers and stabilizers. This article explains the science behind imitation whipped creams and the effect of the emulsifiers and stabilizers.
Processed Foods > Bakery & Cereals > White Papers
Is This the World’s Best Microwave-Mix Cake?
| By Palsgaard
Microwave cake mixes don’t always deliver the pleasurable, convenient experience consumers hope for. Now, food manufacturers can take advantage of ingredients producer Palsgaard’s latest research results to develop an entirely new level of cake quality with comparatively few ingredients.
Processed Foods > Bakery & Cereals > White Papers
Flexibility as Key Ingredient: From 0 - 60% fat in a Mayonnaise with a Single Stabilizer Compound
| By Palsgaard
Palsgaard® 1-2-3 is a stabilizer compound with the right composition of water binding ingredients which are able to meet the challenge of texture, viscosity and creaminess when it is used in mayonnaises from 0% fat to 60% fat. It is a possibility for producers to LEAN their logistic because it is only necessary to have one or a few stabilizer mixes in their production.
Processed Foods > Bakery & Cereals > White Papers
Viogerm® - Rich in Vitamins, Minerals and Fibre
| By HOCHDORF Nutrifood
Grains are the seeds of cereal crops such as wheat, rye, rice, oats and barley. In pre-industrial times, grains were commonly eaten whole, but the bran and germ are removed in most cases nowadays. The resulting refined flour produces baked goods with a softer texture and extended freshness. However the bran and germ contain a variety of important nutrients, which are lost when the grain is milled.
Processed Foods > Bakery & Cereals > White Papers
1-15 of 50 results