Today's health-conscious consumers are increasingly demanding that ingredients are Better for Me and Better for the Planet. This paper describes how delivering sustainable and nutrient dense, functional products in the bakery sector is becoming the way we do business. As the world learns to live with Covid, focus intensifies on boosting and maintaining health....

The application of vacuum technology in the bakery production process has much more to offer than is often assumed. The Vacuum Cooling & Baking Academy wants its participants to experience this technology in a series of two-day master classes starting this autumn. After the vacuum cooling technique was once used for the rapid re- cooling of 'fresh' products...

Have you thought about the possibility of having a dough mixed in the shortest possible time, with the ideal gluten structure development, a higher water absorption and the lowest possible temperature? It sounds impossible, right? Well not for us! At DIOSNA, we have created the perfect balance between efficiency, great product quality, safety and reliability. We...

The story behind Mill Katić is as remarkable as it has been successful. After more than 15 years working as an operator in the control room of the Krško Nuclear Power Plant, the Founder, Zvonko Katić took a brave decision to build a small fl our mill with his wife not far from Krško, and start their own business. When, after two years of construction, flour production...