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In principle, enzymes are indispensable for the production of high-quality baked goods. Flours such as amaranth flour, buckwheat flour, barley flour, oat flour, millet flour, corn flour, quinoa flour, rye flour and wheat flour can be made low-germ by thermal action. The enzymes in the flour are then largely deactivated.
KoneSlid®: Mix powder in seconds and discharge it just as quickly and completely.
Ultimately, a pastry is a conveniently chewable, sliceable, and storable composite structure of flour or meal and serves as a nutritional product. Derivatives of the cereals wheat, rye, millet, spelt, buckwheat, barley, oats, corn, rice or triticale, liquid and minor additives are kneaded to form dough, fermented if…
Prepared bakery mixes as well as finished bakery products can be purchased from bakery product factories. Appropriate blending and filling facilities are installed there.
Established meat processors and start-ups alike are pursuing the idea of producing sausage, meat and barbecue products from plant-based raw materials.