Chef Jürgen Ellenbeck, a master baker with 46 years of experience, has been in Dubai for nearly 20 years, having opened his bakery four years ago during the height of the pandemic. In this interview, we explore his journey, the challenges…
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Frozen bakery products, such as breads, pastries, and doughs, rely on the cold chain to preserve their quality throughout transportation and storage. The cold chain ensures that the texture, flavor, and structure of these items remain…
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Craft bakers and in-store bakeries rely on deck and rack ovens to put out consistent products. The latest models issued by the most important oven producers also step up their game to help bakers achieve their sustainability objectives.…
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The sandwich bread market represents a significant segment within the broader baking industry, characterized by a blend of tradition and innovation, driven mainly by evolving consumer preferences.  The sandwich bread market is vast and…
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Starch and fiber are both complex carbohydrates, but your body processes them in very different ways — one provides energy, while the other meets non-energy nutritional needs. Most people should get 40 to 60 percent of total calories from…
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The shift towards automation in CPG (Consumer Packaged Goods) warehouses is not just an opportunity, but a necessity in today's competitive and fast-paced market. The benefits of automation—enhanced efficiency, reduced costs, improved…
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Eggs play various roles in baking, such as binding ingredients, adding moisture, contributing to leavening, and enhancing flavor. Replacing them in baking became increasingly popular, particularly due to dietary restrictions, allergies,…
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