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Optimizing Rye Flour Structure
Struggling with density in 100% rye loaves? Treating rye like wheat often leads to heavy textures because the protein chemistry differs entirely. By mastering the role of pentosans and selecting the right grind, bakers can achieve lighter, more flavorful results without relying on standard gluten development.
Bakery Industry
TRENDS
- The Butter Spread: Margins May Depend on Which Side of the Atlantic You Bake On
The “Butter Crisis” of 2025 has officially collapsed, but the fallout has created a massive arbitrage opportunity. Based on verified futures data for January 19, 2026, the spread between the US and Europe is now over $1,800/MT. Here is the full breakdown of prices and what this deflationary cycle means for your strategy. - Next-Generation Thermal Processing: The Strategic Shift to Modular Hydrogen-Electric Tunnel Ovens
Rising energy costs and strict sustainability targets are squeezing bakery margins, making the old “gas-only” strategy risky. The solution might not be a total line replacement, but rather a modular upgrade. New hydrogen-electric hybrid systems, powered by smart automation, offer a way to cut emissions without sacrificing crumb structure or throughput. - Turning “Emergency Repairs” into “Planned Maintenance” with Real-Time DataUnplanned downtime is the silent killer of bakery margins: costing thousands per hour in lost product and labor. The solution isn’t working faster; it’s knowing the future.
- The Butter Spread: Margins May Depend on Which Side of the Atlantic You Bake On
- Next-Generation Thermal Processing: The Strategic Shift to Modular Hydrogen-Electric Tunnel Ovens
- Turning “Emergency Repairs” into “Planned Maintenance” with Real-Time Data
- How De-Proteinized Wheat is Fixing the Gluten Free Crumble
- Is Vision-AI the End of Pizza Ingredient Waste?
- The TikTok Wrap: How Dairy Proteins are Disrupting the Tortilla Aisle
- Replacing 50% Fat Without Losing 100% Mouthfeel: The New Structural Mimicry Protocol
- The 2026 Obsession with “Swalty” and the Architecture of the Bite.
