Milling products
Up to date range of claryfar aiding ingredients for optimal correction and improvment of harvest related grain deficiencies or for specific quality elevation towards bakery goods technical requests
Bakery products
"back to basics" modular enhancer modules for customized quality control on bread, small goods, pastries and other fermented luxury bakery goods
Biscuit products
Functional high active concentrates for quality optimization of pancakes, waffles, juicy pastry and crunchy biscuit products
Chocolate products
High "natural" stabilization systsems for structural optimization and shelf life extenstion of authentic ganaches, fat creams and praline fillings
Convenience
The ready-made solution for your ready-made meal!
Meat
We provide you the appropriate know-how and support with your questions regarding meat products, processed meats and meat preparations
Sprout and gluten deficiences wheat flour crop 2011
Posted on 28/11/2011
Clarys Food Ingredients Biochemists has conducted the most referential technical study on the quality of bakery wheat flour deriving from the latest Western European crop 2011: main deficiences orient to intolerant and aggresive gluten behaviour and presence of hidden and real sprout. Especially during lengthened dough fermentation there is a fast weakening of doughs and this leads to underdeveloped volumes, irregular crumb structures and disbalanced shapes.
Gluten contraction and dough ruptures in bakery goods
Posted on 25/11/2011
Bakery wheat flours of Western European 2011 recent crops suffer significantly from process intolerant and low extensible glutenperformance. Dough ruptures and volume shortages widely occurr and undermine quality of many bakery goods like whole meal breads, multigrain breads, danish and puff pastries.
Jobs
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If you want to apply spontaneously, please send us your motivation letter and curriculum vitae to petra@clarysnv.be .