22 06, 2021


C-Cell What is C-Cell? C-Cell is a baked product analyzer used to objectively quantify key features that relate to raw material quality or process conditions. Used by all stakeholders in the wheat, flour and baking industries it provides a common language when defining crumb structure:1 Wheat breeders: test new varieties to confirm bread [...]

3 01, 2019


Laccase What is Laccase? Laccase is an enzyme used in baking to improve various qualities of doughs and baked goods. The ingredient can be used in bread production, for example, to enhance: Dough handling Loaf volume Crumb structure Origin Laccase is an ingredient sourced from fungi, which secrete laccases [...]


Go to Top