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Automated process for stable preservative free pastry base mix for high added value bakery goods to increase the competitiveness of SME bakeries (ProEclair)
Date du début: 1 nov. 2008, Date de fin: 31 oct. 2011,
The proposed research will develop a technical solution that will relieve some of the more mundane tasks associated with producing higher value baked goods and enable SME bakeries throughout Europe (190,000) increase their efficiency and be more competitive against the threats from industrial bakeries and supermarkets. The SME-AGs within this SME dominated sector and through their leading role in ...
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