Stringent 'green' rules along with the rising output demands and higher quality expectations shape frying systems to meet a continual cycle of change.

Why fryers differ so much

03.31.2015

By Laurie Gorton

Fryer design shows wide diversity. Frying donuts, after all, is not like making potato chips or popping popcorn.

Frying the non-trans way, part 3

08.19.2014

By Laurie Gorton

Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.

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Hot cocoa flavored new products
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