Industrial bakery
How to enrich protein without compromising organoleptics
The market has experienced significant growth in the launch of protein-enriched foods and beverages, ranging from protein-fortified options to...
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How to add more colour to gluten-free products in a natural way
Colour is one of the most important attributes in the perception of food and, in baking, it plays an important role in the...
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How to bind cereals and nuts effectively
Consumers are increasingly interested in biscuits and crackers containing healthy ingredients. 49 % of Spanish adults are...
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How to reduce costs in bakery products
Some raw materials are inherently exposed to price fluctuations due to their very nature. Often, these ingredients...
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How to offer a multi-textured bakery experience
The best sensory experience for the consumer is to buy products with an attractive visual appearance, a good taste and...
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How to improve aeration and volume in fermented doughs
The incorporation of air into the dough is a key factor in bakery products, as it directly influences the...
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