Dan Malovany - Profile and Journalist Details
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Dan Malovany
Verified
Executive Editor, Baking Business
Chicago
Beats
Food particularly Asian food. Fine dining (global). Travel. Wine.
Languages
Content
By Dan Malovany Verified| Baking Business Verified Technology is constantly evolving when it comes to extrusion and processing of other snacks and baked goods. GEA Bakery’s new extruder model, for instance, comes with an open head design that significantly improves accessibility, making it easier for operators to reach and maintain the internal components of the machine, noted Matteo Pasquali, applications manager, soft dough and cookies, for the company. It also reduces downtime, thus enhancing overall productivity.
By Dan Malovany Verified| Baking Business Verified New protein ingredients present loads of opportunities, but many of them have different properties that impact dough consistency and final product quality. “Any ingredient like pea or whey protein is going to absorb moisture differently in a dough,” said Nico Roesler, North American snack equipment sales manager, Reading Bakery Systems (RBS).
By Dan Malovany Verified| Baking Business Verified Technology is constantly evolving when it comes to extrusion and processing of other snacks and baked goods. GEA Bakery’s new extruder model, for instance, comes with an open head design that significantly improves accessibility, making it easier for operators to reach and maintain the internal components of the machine, noted Matteo Pasquali, applications manager, soft dough and cookies, for the company. It also reduces downtime, thus enhancing overall productivity.
Company Info
Baking Business
Chicago, United States, United States