The funds will be used to expand enrollment and enhance the program’s infrastructure. 

Adjusting the leavening system can help producers reduce the sodium content of their products.

Mr. Oberheu serves as Vantage Food’s engineering and equipment manager, specializing in release agent equipment. 

Baked foods have distinctive textures, bake times, moisture requirements and more that determine the right chemical leavener.

The extruder will give customers and students access to a food-grade pilot lab.

Alternative ingredients can impact the volume and texture of baked foods, requiring adjustments to the leavening system.

New oven technology, weighing systems, product testing and delicate handling help achieve consistent cookies every time.

Chemical leavening support rise, texture, flavor and more in many baked products.

Cookie manufacturers deal with many allergens, but the latest technology is built for easier sanitation and faster changeovers.

The company is on track to grow sales by 40% this year.