Thefirst continuous mixing systems were designed for low-volume production of stiffer doughs and products such as pretzels, crackers and bagels. But in the 30-plus years since, several kinds of ...

DIOSNA is a worldwide leading dough expert and solution provider combining equipment, process and biotechnology in the bakery and food industry and thus the best choice partner for pre-dough, dough ...

I bake a lot of sourdough bread — over 1,000 loaves in the past four years. Every six days or so I pull four one-kilogram loaves out of my oven, piling my counter high with deep brown batards that I ...