What these baking industry experts have to say is critical knowledge regarding the Asian baking industry and its markets. By Gilles Edouard Salmon, sales director of SAF-Viet JV Company; Michael Bultel, manager, Lesaffre Singapore Baking Centre; and Nigel Saunders, international baker and expert in bread products (APAC region), Lesaffre
Cocoa has many benefits as an ingredient, but is it possible for chocolate to be made in a healthier way? Tina Tan, Managing Director of Tatgu Chocolate, and Dr Geeta Bansal, Lecturer, Ngee Ann Polytechnic, share their insight on reducing sugar in chocolate without compromising on taste.
The improved rice flour not only serves as an alternative for individuals with wheat tolerance, but also overcomes issues associated with conventional rice flour in the quality dough and bread.