Expertise
Textured butter: a must for Viennoiseries French pastries
Butter making dates back to Antiquity, but became a food for daily consumption in much more recent times. It was not until the Middle Ages that its consumption, notably in[...]
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ExpertiseLactose, a multifaceted disaccharide
Lactose: a disaccharide Lactose, sometimes called milk sugar, is a disaccharide as it is made up of two simple sugars known as monosaccharides: glucose and galactose. Lactose is the result[...]
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ExpertiseAdvantages of High Fluidity Whey Powders
Whey powders, which are derived from cheese production, are now highly technical ingredients. The flowability of these powders has become a key criterion for manufacturers. How can these powders be[...]
