Presented by Baking & Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking. We'll be sharing stories and experiences from the past 100 years of baking and asking the hard questions about how the industry will overcome its latest challenges.
All content for Since Sliced Bread is the property of Baking & Snack and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
Presented by Baking & Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking. We'll be sharing stories and experiences from the past 100 years of baking and asking the hard questions about how the industry will overcome its latest challenges.
Dietary fibers contribute nutrition and functionality to bars
Since Sliced Bread
26 minutes 25 seconds
4 months ago
Dietary fibers contribute nutrition and functionality to bars
In this episode of Since Sliced Bread, Fernando Schved, former chief technology officer for Galam, breaks down the different types of fiber that work best in bars and the benefits they bring.
Since Sliced Bread
Presented by Baking & Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking. We'll be sharing stories and experiences from the past 100 years of baking and asking the hard questions about how the industry will overcome its latest challenges.
