This session offers a comprehensive look at Brazil’s biscuit market, focusing on its global positioning, economic potential, and the challeng...

In the presentation, we will explore the Germinar Program, M. Dias Branco’s open innovation initiative that has transformed the company&rsquo...

Wheat flour is the main ingredient of the majority of biscuits and by far is the most complex. In each harvest the crops have different characteris...

The application of the Stage-Gate methodology in the biscuit industry involves a structured approach to managing product development projects from ...

In this presentation, we will explore the critical role of fats and oils in Bakery products combined with chocolate, focusing on their influence on...

Objective is to explore pivotal advancements shaping the industry. Key topics include reducing sugar, salt, and fat to enhance both environmental s...

Extending Belt Lifespan: Tips for maximizing the life of steel belts while enhancing product quality and output.

The B2B industry plays a strategic role in understanding consumer trends and supporting its clients in the search for technological solutions to me...

Enzymes are micro ingredient suitable for different uses in biscuits. Enzymes can be used to improve the fermentation in some biscuits process, can...

As a process improvement and operations consultancy, Maximizar’s role is to help simple people produce extraordinary results and to make it e...

This presentation explores the critical safety risks associated with the production of industrial biscuits, focusing on the potential hazards of fi...

In today’s landscape of regulatory changes and growing awareness around health and wellness, the food industry faces a transformative challen...