Month: February 2017

AIB International Tip Of The Week: Recording Mixers – What Can They Do For You?

February 28, 2017 AIB International

According to standard official methods, recording mixers (Farinograph, Mixolab, Doughlab, Mixograph) can be used to monitor dough development. The purpose is to mix wheat flour into dough, under controlled conditions, and compare characteristics of the resulting doughs. We are looking for changes, or lack of changes, between flours. The quality of a loaf of bread (and many other bakery products) is strongly dependent on the mixing. …

Alvarado Street Bakery Is A 'Cleanest Packaged Foods Awards' Winner

February 28, 2017 Alvarado Street Bakery

One of Alvarado Street Bakery's newest items, USDA Organic Sprouted Wheat & Oats Bread is a winner in Prevention Magazines "Prevention's Cleanest Packaged Foods Awards 2017." This variety is one of 6 in their latest "Black Label" line, which are all certified USDA organic. …

Bakery Products Market: Global Industry Trends, Share, Size, Growth, Opportunity & Forecast 2017-2022

February 28, 2017 Research and Markets

Bakery Products Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2017-2022 provides a techno-commercial roadmap for setting up a bakery products manufacturing plant. …

Sodexo Appoints Dianne Salt As Group Chief Brand & Communications Officer

February 28, 2017 Sodexo

Sodexo, world leader in Quality of Life services, announces that as of 18 April 2017, Dianne Salt is appointed Group Chief Brand & Communications Officer. Reporting to Chief Executive Officer Michel Landel, Dianne will be a member of Sodexo's Executive Committee. …

While Burgers Still Reign, Nontraditional Dayparts & Ingredients Propel The Sandwich Category Forward

February 28, 2017 Technomic

"Burgers and other traditional sandwiches remain the prominent choice for consumers who eat handhelds away from home today," says Dave Henkes, senior principal of Technomic's Advisory Group. "However, with Millennial and Gen-Z consumers growing in spending power and cultural influence, ethnic flavors and non-conventional formats are redefining what Americans typically identify as a standard sandwich. These unique formats and flavors will only grow as these younger populations continue to mature." …