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Related Expert Areas

  

bread staling

  

food staling

 • 

bread baking

 • 

bakery product staling

 

Bread Staling Experts

The following experts are available as bread staling consultants and bread staling expert witnesses.  ORC experts are peer-recommended authorities who have been carefully selected and rigorously screened.
    Definition:  Bread Staling - Food staling of bread material. In this process, breading becomes dry, hard, crumbly, and unpalatable.

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1 to 4
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Expert in Baking Technology, Associated Bakery Equipment (Machinery) and Dough Processing Techniques
Expert has in-depth knowledge of Baking Technology, the associated Bakery Equipment (machinery) and dough processing techniques. He has been very successful: In operations and support of various bakery equipment, and baking technology and ... See full profile

Hainaut, Belgium

Expert in Physical Chemistry of Food & Drugs
Food chemistry; food drying. Expert is a recognized authority in the physical chemistry of the stability of dry and semi-moist systems including foods, drugs, and biologies. His major research areas deal with the effect of temperature ... See full profile

Minnesota (MN), USA

Expert in Retail In Store Bakery, Marketing, Sales and Supply Chain; Food Service Branding, Supply Chain
Expert has over 30 years' experience selling and marketing products to retail in-store bakeries. He has had hands-on experience with doughnut, cake and dessert icings. Helping to identify, specific gravity, yield and shelf-life attributes that would ... See full profile

North Carolina (NC), USA

Expert in Food Product Research and Development for Manufacturing and Food Service Companies
Fast-food operations. Expert has been intimately involved with the food service industry since 1979 as Director of R&D with Long John Silver's Seafood Shoppes and Hardee's restaurants. Since 1991 he has provided hands-on consulting for America's Favorite ... See full profile

North Carolina (NC), USA

 
 

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