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About Arek Matraszek

Arek Matraszek graduated from Warsaw University of Life Sciences – SGGW with a Master Degree in Food Science. He gained professional experience working for one of the biggest producers of pasta in Eastern Europe. He was responsible for raw material selection, new flour products creation, as well as enzymes, antioxidants, emulsifiers and other ingredients for technical flour selection. He also supervised trial laboratory bakings and rheological properties evaluation. At Interfiber Ltd., Arek is in charge of R&D Department and studies the influence fibers have in bakery and creates new bakery mixes.
4 09, 2019

Are There Benefits of Making Bread with Flaxseed?

Brought to you by InterFiber Flaxseed has been around for awhile as source nutrition. However, what’s the best way to harness the benefits and function of flaxseed for commercial baking uses? Flaxseed can not only increase the nutritional profile of bread products, but when done right, it can improve the quality as well. Breaking down [...]

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