Increased shelf-life and cost savings with grain milling by-products, claims Bühler

from BakeryAndSnacks Podcast · host William Reed Ltd

Using modified flour through extrusion can cut costs, increase shelf-life and help manufacturers keep a clean label bakery product, according to technology firm Bühler.

Episode metadata supplied by the publisher feed · Published Mar 28, 2012

Embed this episode

Attribution link and audio player

NOW PLAYING

Increased shelf-life and cost savings with grain milling by-products, claims Bühler

0:00 4:52

1×

No transcript for this episode yet

We transcribe on demand. Request one and we'll notify you when it's ready — usually under 10 minutes.

Share this episode

Similar Episodes

No similar episodes found.

Similar Podcasts

No similar podcasts found.

Frequently Asked Questions

How long is this episode of BakeryAndSnacks Podcast?

This episode is 4 minutes long.

When was this BakeryAndSnacks Podcast episode published?

This episode was published on March 28, 2012.

Can I download this BakeryAndSnacks Podcast episode?

Yes. Use the download control on the episode player to save the publisher-provided media file.

URL copied to clipboard!