2 projets européens trouvés
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TERMINÉ
Intelligent and easy tool to categorise and characterise flour quality for consumer-driven wheat baked goods in European SME-bakery and cereal sector (FLOURPLUS)
Date du début: 1 févr. 2014, Date de fin: 31 janv. 2017,
The FLOURplus proposal was initiated by concerned SMEs and industrial associations that have realized the fluctuations in wheat quantity and quality due to the progressing climate change. Their aim is to finally tackle the core problem of the increasingly varying, non-detectable and thus incontrollable flour quality – being aware that this requires a European-wide sector-solution supported through ...
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TERMINÉ
Innovative and energy-efficient proofing/cooling technology based on ultrasonic humidification for high quality bakery products (NANOBAK2)
Date du début: 1 nov. 2013, Date de fin: 31 oct. 2015,
The NanoBAK2 project aims to bring together European SMEs from the bakery industry (including both equipment manufactures and bakeries) and one RTD to prove and disseminate the technical and economic viability of a method for low-energy proofing and cooling in SME bakeries.The here proposed concept is built on the outcomes of the successfully finished European research project NanoBAK (Novel clima ...
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