Campden BRI is inviting companies to join a club project to investigate the solvent retention capacity (SRC) method to assess quality and end-use performance of soft wheat and their flours. The project will focus on two end products:…
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April Robotics, part of OAL, is a food tech specialist based in Peterborough, the UK, that has recently developed a range of patented robotic ingredient handling systems, in order to avoid manual handling and weighing of ingredients; these…
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OAL (Olympus Automation Ltd), a supplier of engineering solutions to the food industry, is leading a major new industrial R&D project, in collaboration with researchers from the University of Lincoln, UK, and English Provender Company.
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Diosna and WP Bakerygroup share their views on how equipment and technology innovations help with consistent dough mixing. These are the major challenges of the process and their solutions.  Ingredients are first stirred until combined in…
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Mixing is crucial in biscuit production, being the first of the four major production steps where all the ingredients are perfectly blended to allow the baker to produce the perfect biscuit.
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Exact Mixing, provider of continuous mixing solutions, introduces a new Hydrobond Technology that delivers “instant, even hydration of a dry ingredient stream (typically flour) before it enters the continuous mixer,” the company announced.
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Mixing is an integral stage in biscuit and cookie production as it is the first step where the various ingredients are merged together. How well the inclusions are mixed can determine the taste and texture outcome, which means that…
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