Content created for the Food & beverage sector
A new low-cost alternative for bake-stable fruit fillings.
Moving up to the next level of fresh-keeping pastry. It’s no secret that starch is the primary cause of staling in soft pastries. If you’re an experienced croissant baker, you may already deal with it in various ways, for example by using hydrates of distilled monoglycerides, which interact with starch to provide superior anti-staling performance.
The bake-off sector is on the rise, and that places more demands on the quality of frozen croissant dough.
What does it take to make a better chocolate filling? Our lab work produces a new concept.
How to control flake-off damage in fully baked and par-baked frozen pastries.
The quality of the products from leading Latin American dairy producer, Dos Pinos, originates from its own feed plant, where all the raw materials and finished feed for cattle are tested in a sophisticated feed laboratory.
Rapid measurement of a fatty acid supplement in poultry feed formulations was performed using near Infrared (NIR) spectroscopy with chemometric analysis.
White paper by Dr. Jürgen Möller explores the process of estimating the uncertainty of a measurement in NIR analysis. This important step takes a scientific understanding of your testing method’s theoretical principles as well as practical experience.
The most straight-forward explanation of “chemometrics” (a word coined by Svente Wold in 1972, so it is now 40 years old!) that I have employed for many years is: “Chemometrics is concerned with the application of mathematical and statistical techniques to extract chemical and physical information from complex data”.
The ideal calibration set contains an adequate range of the property of interest and represents all the important sources of variability that may be present in future prediction samples.