Equipment for baking food products with variation of pressure

Pastry product made from legume flour

Rice flour preparation for manufacture of products e.g. muffins and biscuits for celiac patients, involves mixing rice flour, hydrocolloids, emulsifiers and protein food, where products used are free of gluten

Analyzer for behaviour of dough in baking oven comprises system with heating chamber, with controlled temperature and device for measuring increase in volume of dough in terms of time of baking operation

System and method for measuring the wettability of food products