date:Jul 06, 2012
One of the benefits of the radical bread process (RBP), which is being commercialised by bakery equipment specialist Rondo, is that it can produce a high quality loaf of bread that is defined by a very fine structure of gas cells.
Alternatively, lower protein flours can be used to produce equivalent quality bread to that made with other bread making methods.
The RBP combines specific process operations to give doughs having unique characteristics at a reduced energy input. The bread made by