Rack oven allows for quicker stone baking
German equipment firm MIWE has launched new oven technology allowing bakers to create stone baked loaves without the lengthy processing times associated with that type of baking.
Archives for October 11, 2006
Fonterra develops new milk powder quality test
Fonterra researchers have developed a flow cytometry test that can be used to assess the quality of milk powder.
Crown develops high resolution printer for cans
Crown Packaging has developed a full-scale production system prototype of what the company is calling the world's first high-resolution, full-color UV inkjet for printed cans.
Food firms cash in as UK turns ethical
The move towards buying ethical foods is more than just a flash in the pan, according to new research.
Anti-flaking bakery improver saves time and costs
French ingredients firm Lesaffre has developed a baking improver which allows bread that has been frozen after high temperature baking to be ready within three minutes, without the flaking problem common in such products.
Salmonella test approved for poultry plants
A new rapid test for Salmonella has been approved for use in poultry plants by a department ofagriculture committee.