Search

The article reports on Eurocartex, an European leader in the production of soft packaging paper, protective and decorative cushion pads and coated paper for foodstuff and industry.

An interview with art designer, Francesca Speranza at Francesca Speranza Sugar Artist is presented. When asked about the decorative techniques being applied in daily life, she mentions that her hand painted wafer paper flowers have pictorial effects evoking emotions and interiorisation. She discussed on making topper cakes for children and weddings. She is the technical consultant of Italian companies focused on producing raw materials for pastry industry.

The article reports that communication have helped us forming a real community involving professionals and enthusiasts, which is the object of the daily serious and passionate commitment with technical knowledge. Topics include changing needs to illustrate magnificent professional universe and useful daily tool inspired by expertise and impartiality, both in paper and digital format; and drawing a virtuous cycle which supports the evolution and cohesion of entire professional category.

In the present paper, a white lupin flour (Lupinus albus L.) and a protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.), in increasing proportions (3, 7, 10 and 15%), were partially replaced for durum wheat re-milled semolina for breadmaking. The effects on the physico-chemical properties of the flour blends as well as on the technological and sensory quality of the bread were evaluated. The addition of these ingredients increased the water absorption capacity and the leavening rate compared to semolina. In the farinograph, the addition of lupin flour and lupin protein concentrate increased the dough development time, with a negative effect on dough stability. The alveograph strength decreased (225, 108 and 76 × 10-4 J for doughs with semolina, 15% protein concentrate and 15% lupin flour, respectively), while the P/L ratio increased. Compared to the control, the supplemented doughs showed a low amylase activity, with falling number values ranging from 439 s to 566 s. These additional components produced a reduction in the specific volume of the loaves (2.85, 2.39 and 1.93 cm³/g for the semolina bread, 15% protein concentrate and 15% lupin flour, respectively), and an increase in their hardness (up to 21.34 N in the bread with the 15% protein concentrate). The porosity of the breads decreased with the addition of the two lupin flours (range between 5 and 8). Sensory-wise, these ingredients did not impart any off-flavours or off-odours to the bread, which means that they can be employed in bread-making without a deflavouring process. Therefore, the use of lupin flours in breadmaking, with a concentration of up to 15%, represents a valid possibility for fortifying durum wheat bread. [ABSTRACT FROM AUTHOR]

The article evaluates the Kit Cake to Go45 from Silikomart , and outlines the features of the product.

In this paper the extraction of curcuminoids from Curcuma longa roots has been carried out. In particular, the interest was focused on curcumin as powerful anti-tumoral that would result from its ability to induce apoptosis in cancer cells without cytotoxic effects on healthy cells. The latter could in fact interfere with the activity of the transcription factor TNF alpha and beta (Tumor Necrosis Factor) which has been linked to a number of inflammatory diseases and even cancer. The fast solid-liquid dynamic extractor (RSLDE), the Naviglio Extractor (NE) is an innovative technology allowing to drain quickly, than other extraction techniques currently exist, the solid matrices containing substances extractable in an organic solvent or inorganic and their mixtures. This innovative technique was used as an alternative to conventional solid-liquid extraction techniques like as maceration (or infusion) and percolation because it allows to use only water as extracting liquid at room temperature and it ends its extractive cycle in minimal time of contact between solid and liquid such a way extracted molecules are not undergone to chemical degradation. [ABSTRACT FROM AUTHOR]

The article evaluate the Ideabrill paper Bag 19 from Esseoquattro, which outlines the features of the product.

The article reports that Ecopack boasts 80-plus years of experience in manufacturing paper baking molds and containers for the food sector, in particular for confectionery, and Ecopack's approach follows the complete production chain, from the design and prototyping collaboration.

The article offers information on Eurocartex, producer of soft packaging paper, protective and decorative cushion pads for chocolates, biscuits and cookies boxes.