BLOG

The bakery industry is undergoing a new transformation shaped simultaneously by rising costs, sustainability targets and growing demand for clean-label products. At the heart of this change are yeast, enzyme and fat systems, which determine product volume, texture, aroma, freshness and shelf life. Innovations ranging from the digital control of fermentation and application-specific yeast strains to enzyme solutions that replace emulsifiers and sustainable fat formulations are redefining production processes across the industry, from bread and biscuits to croissants and frozen dough.

Dough strength measure the strength of the dough which developed during mixing in case of hard dough and fermented dough variety biscuit production. Dough strength value can be define the perfect dough/mixing.