There’s good news for the bakery industry. Caramelised sugar can now be substituted for malt in bread products to obtain the optimum colour and flavour. For some products, it’s even possible to replace malt completely while for others a mix of caramelised sugar and specific malt flours and/or extracts is better. Depending on the application, substituting caramelised sugars for malt can achieve a saving of 25-60%. Buisman has already demonstrated this convincingly, and the bakery industry is now starting to discover this economical innovation!

Food Ingredients Europe 2009 will take place between 17th and 19th November in the ‘Frankfurter Messe’. We very much look forward to meeting you at this leading international trade fair so that we can both see exactly what we can do for each other. You’ll find Buisman in hall 8 on stand 8B90.