Founded in 1956, Sonneveld has built a global reputation manufacturing innovative solutions for the bakery sector.
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This new beverage is currently the only known probiotic drink made from a bread base, according to the NUS team.
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
The scientists found that reduced salt created a stickier dough, which has implications in large-scale processing when dough sticks to machinery, but this could be mitigated with stronger wheat cultivars, higher water contents and shorter mixing times.
Gluten-free and wheat-free specialist baker, Claire Forster, explains the importance of a safe production line.
The high fibre white flour that the research team produced is said to contain as much as twice the fibre of traditional white flour, paving the way for healthier white bread.
The project is said to focus on how humans can produce food in a more sustainable way and aims to help provide a nutritional staple food for regions across the globe.
The Real Bread Campaign is said to believe that a document sent to the Department for Environment, Food and Rural Affairs (Defra) attempts to legitimise abusing people’s growing love of sourdough by misusing the term.
Agri Neo has developed a technology which eradicates 99.9 percent of pathogens in flour without the side effects of conventional heating techniques, and has been approved for use in the US and Canada.