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One of the difficulties of modern times is to consume healthy food products. However, consuming healthy food faces several challenges, such as consumer beliefs that healthy food is not tasty. But what if you could healthy food which tastes good and is rich in vitamins, minerals and fibre? The new grain BARLEYmax® contains more vitamins, minerals and fibres than normal wheat. It has exta health benefits when added to wholemeal and has a pleasant nutty flavour. In this whitepaper, Dr. Ir. Peter Weegels, Director European Bakery Innovation Centre explains about cereals as nutritious food and introduces a whole new cereal with extra health benefits: BARLEYmax®.

Industrial confectionary bakeries use release agents to release their baked goods, such as cakes, sponge cakes and muffins, in a flawless and easy manner. Release agents creates a thin film between your batter and your baking materials which enables you to release your baked goods perfectly. Using the right release agent and application method prevents your confectionary

In our previous blog, we discussed the most common release agent issues and challenges in industrial confectionary bakeries. To release your confectionary products in a cost-efficient way, it is important to choose the right release agent in combination with the application method for the product that you’re baking. This ensures a flawless and clean release of your high-quality products, combined with more convenience and reliability in your industrial confectionary bakery. When creating high-quality baked goods, the amount of release agent being used is just as essential as selecting the right type of release agent. There are different kinds release agents. Each type of release agent has its own unique properties. Together with the optimal application method for the chosen release agent, you can optimize the dosage, minimize the cost in use and create better end products. In this blog, you’ll learn how to choose the right release agent for your industrial bakery situation.