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Article: Baking ingredients at IBA.
- Article from:
- Food Engineering & Ingredients
- Article date:
- February 1, 2001
CopyrightCOPYRIGHT 2001 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The international baking exhibition, IBA, held last year, not only featured several processing innovations, but there was also a significant amount of ingredients manufacturers demonstrating their latest technologies.
Dutch company Sonneveld was promoting its liquid improvers, launched after the success of its liquid shortening product, Liquishort. There are liquid improvers that are suitable for bread, and for yeast-based products 'in between bread and cake' such as the Dutch speciality Boulino. According to Alexander Rietveld, export manager at Sonneveld: "Dust reduction is very important in industrial bakeries, and there is a trend towards closed systems, for ...