Seeking innovative solutions to reduce the moisture transmission between components in bakery products

Project/objectives description:

Moisture transmission can negatively affect the quality and shelf life of bakery products (pastries, cookies and bread) as it can cause loss of crunchiness, mold formation, and general spoilage.

We are looking for innovative strategies to address this problem, based either on the use of ingredients that act as barriers against moisture or based on other innovative technologies or creative solutions.

Expires on December 31, 2024

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