WB Special Features
Exclusive: Maypole Brings the International Bread to Malta
Bakers across all Europe now have the chance to be part of another kind of festival. Organized for the past 12 years, the Bread Festival in Malta becomes international, beginning this year. The festival is an exhibition that brings bakers…
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Exclusive: Emerging Technologies Put to the Proof
The principles of proofing, as an essential step in bread making, have largely remained unchanged for thousands of years. But while the processes and chemical reactions remain the same, the technology behind them has constantly evolved.…
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Exclusive: Campden BRI Talks Chocolate Production Optimization
The flow properties of chocolate are important for several reasons. For example, when chocolate is used to enrobe biscuits, cakes or cereal bars, the viscosity of the enrobing chocolate needs to be adjusted.
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Exclusive: Sanitation at Its Best
Sanitation in food production means complying with hygiene standards to ensure production safety and ultimately operation. But it means more than that, as manufacturers will want cleaning done in the facility to be cost-effective and…
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Exclusive: Personalize Any Product with Silicone Molds
Nowadays, when it comes to confectionery products, any form is possible to obtain. With the help of silicone molds, available in unexpected forms, confectioners can prepare unusual products, surprising their clients. We spoke with two…
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Exclusive: Trendy Additions to Bread
Some of them are traditional. Others are modern. Either way, bread profits from the benefits brought on by additions. Many of them claim to bring nutrients, an improved nutritional profile, more vitamins, minerals or fibers or, on the…
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Food Traceability: Full Disclosure
Food traceability has steadily become an essential requirement in the increasingly complex, industrialized, and global food system. Being able to ascertain the origin of products and their attributes from the farm through food processing,…
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