Research & Development articles (pdf). It is possible to download more than one file at a time. The numbers behind refer to when the article was revised.
• Crystallisation technology - 11/07 • Margarine production - 05/09
• Equipment influences on puff pastry - 01/00
• Puff pastry margarine based on palm oil - 04/06
• Reduced and low fat spreads - 05/09 • Optimal solution for pasteurisation and remelting of low fat products - 06/09
• Trans free table margarine - 03/06
• Shortening - 05/09 • In-house shortening plant for the bakery industry - 11/07 • Continuous on-site processing of bakery filling cream - 01/09 • Control and traceability in a margarine production facility - 10/05
• Butter production - 03/09 • Cold extrusion of butter - 02/05 • Continuous production of analogue cheese - 05/07 • Quark thermisation - 07/05
• Ice cream with improved mouthfeel - 10/09
• Process modules for the production of fine food - 04/05 • Production of fine food - 05/09 • Production of marinades - 03/07 • Batch production of mayonnaise and ketchup - 03/09
• 20% low fat spread - 04/08 • 25% spreadable butter blend - 04/08
• 40% low fat spread with alginate - 04/08
• 40% low fat spread with PGPR - 04/08
• 40% spreadable butter blend - 04/08 • 60% reduced fat spread - 04/08 • 60% spreadable butter blend - 04/08 • 80% cake and cream margarine containing trans fatty acids - 04/08
• 80% cake and cream margarine - 04/08
• 80% puff pastry margarine - 04/08 • 80% recombined butter - 04/08
• 80% spreadable butter blend - 04/08 • 80% table margarine containing inulin - 04/08 • 80% table margarine - 04/08 • 80% trans fatty acid free table margarine - 04/08 • Bakery compound - bread improver - 04/08
• Bakery filling creams - 11/08
• Plastic shortening - 04/08 • Liquid margarine for cooking - 04/08 • Pumpable shortening for frying - 04/08 • Ketchup and other tomato based products - 10/08 • Analogue cheese - 02/09 • Cream cheese - 03/09 • Processed cheese - 03/09
• Procedure for testing whipping ability - 06/06 • Procedure for sponge cake preparation - 06/06
• Procedure for Danish pastry preparation 06/06
Research & Development articles (pdf). It is possible to download more than one file at a time. The numbers behind refer to when the article was revised.