Baking and Cereal Technology

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dinkel

Dinkel

Development of an analytical concept for quality assurance of spelt sorts from biodynamic farming

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brot

E-Breadmaking

E-Commerce of bread making equipment based on expert system, distributed agents and virtual reality

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brötchen

EU-Freshbake

Fresh breads with improved nutritional quality and low energy demanding for the benefit of the European consumer and of the environment

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hd mehl

HD Mehl

Functionality of cereal milling products out of wheat by the application of high pressure

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Nanobak

NanoBAK

Novel climatic chamber with an innovative, energy-saving Nano-Aerosol Humidification System

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teiglinge

OxiFerm

Development and implementation of an innovative sourdough fermentation process to control precisely the redox potential by using a newly devised gadget for the addition of oxygen

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oxikneter

OXIKNETER

Development of a novel procedure process for the optimal processing of salt-reduced dough

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waffeln

SENBAK

Development of a multi-sensor system for the supervision of durable bakery products

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tanixing

TaniXing

Production of a natural plant crosslinker from olive waste for leather tanning

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horizontalschneider

Ultraschallschneiden - Roggen

Development of the cutting parameters of baking products with rye

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