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bread texture
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New products
A fermented binder for gluten-free industrial bread
Danish firm FERM FOOD has launched a fermented buckwheat and fava bean binder designed to replace multiple additives in gluten-free industrial bread recipes.
New products
Advanced Enzyme Technology Extends Bread Shelf Life to 34 Days
New enzyme technology extends bread shelf life to 34 days through advanced biotechnology. Industrial bakeries explore enzyme solutions for texture preservation, reduced waste, and operational efficiency in commercial bread production.
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