Kent Jorgensen; Patricia Livengood; Williammarsh; Clyde Moore; Percy Moore; James Nash; Robertpeters; John Pittman; Sylvio Rebolloso; Jane Reed; Wayneshaffar; Paul Stone; James Thompson; James Walker;clayton Welch; Ishanwee Wrenn; Gerald Carew; Thomashayden; and Melvin Wade, Jr., Appellants, ...
Bakers in tropical climates must deal with high temperatures and harsh production environments. They need to add ice to control the dough temperature and avoid yeast fermentation that is too rapid. Angel Yeast’s new high and low-sugar yeasts are resistant to cold sh...
From a humble set up in Penang barely 3 years ago,Gartien(小田佳園)now has expanded from a young player in the local confectionery industry to an experienced establishment with the state-of-the-art innovation to cater to the demands of its increasing clientele. This coming20 June 2015, custo...
Because cocoa butter is the gold standard for confectionery, CBAs have some pretty big shoes to fill. And while CBSs, CBRs and CBEs are all notably “alternatives” to cocoa butter, each category brings something beneficial to the table. Note: For more information about specific Cocoa Butter A...