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Dough Processing

Stay ahead of the curve with real-time updates, expert insights, and breaking news from the global bakery industry.
At International Bakery, we bring you in-depth coverage on the latest trends, innovations, and developments shaping the world of artisan and industrial baking.

Check back regularly for the latest updates, and be sure to become an International Bakery member to gain access to our newsletters, videos, and latest issues, giving you direct access to top bakery stories as they happen.

Baking Solutions Guide

Innophos Expands LEVAIR Baking Solutions

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Innophos has released an expanded LEVAIR® Baking Solutions Guide, bringing together its portfolio of speciality bakery ingredients and formulation expertise to help commercial manufacturers tackle challenges including dough handling, texture, shelf life, clean-label formulation and protein fortification.
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Dough feature

Enzymes, Yeast and Dough Conditioners

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Senior Editor Joseph Clarke examines how enzymes, yeast and dough conditioners are shaping the future of breadmaking by driving consistency and quality 
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Lallemand Who's Who

Who’s Who – Lallemand

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Lallemand Baking combines fermentation expertise, ingredient technologies and global resources to support industrial bakers worldwide
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Koenig Who's Who

Who’s Who – KÖNIG

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After 60 years, KÖNIG continues to provide international reach, new technologies, excellent service, and above all, the same passion for bread and the people who make it
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Handtmann Who's Who

Who’s Who – Handtmann

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Handtmann Processing’s precision portioning with flexible dividing, forming and depositing technologies help bakeries produce an extensive variety of dough-based products efficiently and consistently  
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Fritsch who's who

Who’s Who – Fritsch

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FRITSCH combines experience from a century of dough processing, specialising in artisan equipment to automated industrial bakery production lines
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Rania

Lesaffre Appoints New Chief RD&I Officer

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Lesaffre, a global key player in fermentation and microorganisms, announces the appointment of Rania Abou Samra as Chief RD&I Officer. In this role, she joins the Group’s Executive Committee.
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Goodmills Croissants

GoodMills Launches Natural Dough Relaxer

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With GOOD NatureRelax, GoodMills Innovation offers a clean-label baking ingredient based on wheat germ that counteracts excessive dough elasticity – naturally and without additives.
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Puratos Centre

Puratos Tackles Flour Variability

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Puratos, a specialist in bakery, patisserie and chocolate ingredients, has announced the opening of its new Flour Competence Center – a pioneering space dedicated exclusively to flour analysis, the interpretation of variations and application guidance
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Pan Handling

Magnetic Precision from Intralox

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Helen Xi, Business Development Manager at Intralox, discusses how ProTrax™ is helping bakeries improve pan handling and support more efficient automated production 
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