Optimising Baking Conditions to Deliver a Functional Product and Improve Results
| Speaker: | Charles Spiers
Campden BRI
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| Date/Time: | 26 Mar 2012
11:00-11:30 |
Seminar Details
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Overcoming inconsistencies in process condition
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Achieving clean label through process optimisation
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Investigating how to reduce the number of ingredients without compromising on taste and texture
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