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Martina Mollenhauer

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siopao

Siopao: A Filipino favorite

12.19.2019

By Martina Mollenhauer and Sheryl Gabriel

Version of steamed bun features large volume, savory filling.

burger buns

Buns plays big role in U.S. burger popularity

08.21.2019

By Martina Mollenhauer and Christof Schricke

The meat, toppings and baked product form a harmonious combination.

sugar bread

Sugar bread a Nigerian favorite

02.15.2019

By Martina Mollenhauer

The country’s No. 1 bakery product combines high quality with low price.

Banh Vietnamese baguette

Tech Profile: A baguette unique to Vietnam

11.29.2018

By Martina Mollenhauer

Bánh mi is a popular breakfast and snack food.

Ciabatta: A classic Italian bread

05.22.2018

By Martina Mollenhauer and Michael Saathoff

Specialty bread features coarse texture, delicious taste.

Organic baked goods: A megatrend in France

12.29.2017

By Martina Mollenhauer and Fabien Varagnac

Low protein content, additive restrictions are a challenge for bakers.

Technical Profile: Bread is 'life' in Egypt

10.24.2017

By Stefan Makollus and Martina Mollenhauer

Fino is one of the most popular types of bread among Egyptians.

Keeping bakery products fresh

08.29.2017

By Martina Mollenhauer and Christof Schricke

U.S. consumers expect bread to have a long shelf life.

Technical profile: South Africa's milling challenge

04.25.2017

By Asanda Hewana and Martina Mollenhauer

Demand for flour improvers is on the rise to meet strict baking performance requirements.

From flatbread to sandwich loaf

04.11.2017

By Martina Mollenhauer and Dr. Lutz Popper

Pakistan’s bakers bridge the gap between the traditional and the modern.

View All Articles by Martina Mollenhauer

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