von ajacobs | Okt 20, 2021
Ingredients for Mediterranean products high volume without the addition of baking agents very good dough processing typical coarse structure crumb...
von ajacobs | Okt 19, 2021
Ingredients for Wholemeal products equivalence or identity principle possible significantly reduced proportion of antinutritive substances, reduction of ATI‘s various granulations – also micronization...
von ajacobs | Okt 19, 2021
Ingredients for Toastie production flours + toppings defined toastie volume typical crumb structure with defined honeycomb formation exact bottoming very good dough processing properties, even with high dough...
von ajacobs | Okt 19, 2021
Ingredients for Flat breads simple dough processing very good freshness and elasticity no cracking hot-extruded dry flat...
von ajacobs | Okt 19, 2021
Ingredients for Bun production bunscoring on a high level very low surface and bottom defects defined volume formation microfine...
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