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Sonneveld responds to Dutch salt cap on bread

February 27, 2012  By Bakeryandsnacks.com


Feb. 27, 2012, Netherlands – Increasing aromas and using oxidised enzymes can help bread
manufacturers reduce salt as a Dutch cap on salt content looms,
according to ingredients firm Sonneveld.

Feb. 27, 2012, Netherlands – Increasing aromas and using oxidised enzymes can help bread
manufacturers reduce salt as a Dutch cap on salt content looms,
according to ingredients firm Sonneveld. | READ MORE


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