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Home » Authors » Martina Mollenhauer

Martina Mollenhauer

Articles

ARTICLES

siopao

Siopao: A Filipino favorite

12.19.2019
By Martina Mollenhauer and Sheryl Gabriel
Version of steamed bun features large volume, savory filling.
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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.
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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.
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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.
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Ciabatta: A classic Italian bread

05.22.2018
By Martina Mollenhauer and Michael Saathoff
Specialty bread features coarse texture, delicious taste.
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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.
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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.
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Keeping bakery products fresh

08.29.2017
By Martina Mollenhauer and Christof Schricke
U.S. consumers expect bread to have a long shelf life.
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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.
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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.
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View All Articles by Martina Mollenhauer
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