The time spent fermenting dough significantly impacts the flavor, texture and quality of bread.

An investment of over €16 million will create the Biotech Open Platform.
 

Makes investments, acquisitions for health, nutrition, biotechnology expansion.

There isn’t room for artisan bakers to compromise on fermentation, but critical labor-saving automation that maintains artisan quality is available.

Fermenting a portion of flour before it is added to dough can save time and money.

Webinar looks at the ‘nascent’ technology.

Select the right yeast, control temperature to save time, costs.

The industry needs facilities and funding, according to The Good Food Institute.

Understanding the advantages of sourdough fermentation can assist bakers in producing sourdough bread.

The company and Triplebar Bio will create cell-based proteins.