Barley flakes may extend shelf life of bread

06/17/2010 | FoodNavigator

The shelf life of multigrain breads and other baked goods could be 20% longer if barley flakes are used as an ingredient, said German company Kampffemeyer Food Innovation. The flakes also have cholesterol-lowering potential, according to the company.

View Full Article in:

FoodNavigator

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Baking & Pastry Chef Instructor
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations