Optimise COSTS, create new TEXTURES, improve NUTRITION
Webinar - 29th March 2012 – 4.00 pm CET / 10.00 am EST
In this webinar Roquette food experts present tested breakthrough concepts and recipes to help baked goods producers meet the cost, texture and nutrition challenges in the race to deliver a great taste experience.
Webinar - 29th March 2012 – 4.00 pm CET / 10.00 am EST
In this webinar Roquette food experts present tested breakthrough concepts and recipes to help baked goods producers meet the cost, texture and nutrition challenges in the race to deliver a great taste experience.

