Bakery Special: Breaking the Code

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Improving Coding Process and Optimising Baked Goods Manufacturing Productivity By Matt Perkins Consumers, business partners and the regulatory authorities demand ever more accurate on-pack coding and information. Improved legibility, more variable data, better chosen print locations, faster production lines and more problematic packaging formats are all putting coding under the…

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Bakery Special: Trials Show Shelf-Life Extension and Improved Quality of Glazed and Iced Bakery Products

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The technical experts at BENEO, a leading manufacturer of functional ingredients, have conducted technical trials to improve the shelf-life and quality of glazed and iced, freshly and frozen packed donuts. The results show that with the partial replacement of sucrose with BENEO’s functional carbohydrate Palatinose™ in glazings or icings, shelflife…

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Bakery Special – Svenson’s: Creativity & Innovation make the Brand a Leader

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By Varun Mahajan Svenson’s is today a leader in innovative premium food products and food ingredients. Svenson’s was introduced by Tropilite Foods Pvt Ltd (TFPL) a trusted brand for the last 10 years in the bakery and food ingredients industry. Svenson’s is a brand which focuses on creativity and innovation…

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Bakery Special – New Trends in Bakery

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By J N Kushawaha The bakery industry in India today has an important place in the industrial map of the country. Bakery products are an item of mass consumption in view of its economic price and high nutrient value. With rapid growth and changing eating habits of people, the rising…

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Bakery Special – Innovation is the Key

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By Ishrat Majid and Gulzar Ahmad Nayik The bakery industry is globally growing at an annual rate of approximately 6.5 percent and is expected to grow at seven percent in the coming years. Europe is the largest producer and consumer with baked products having a strong traditional base in the…

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