In 2022, the global market for frozen baked goods reached $23.43 billion. According to forecasts, by 2030 it will grow to $35.98 billion, with an average annual growth rate of

For many mills, it is very important to reduce the tempering time, but without reducing the yields and without compromising the quality of the flour. Due to the usage of

Enzymes are well known for their ability to improve the quality of the flour, but what if they are added to the grain during the conditioning stage? To make you