Current technical book
Book inauguration at the Wyviol Group, Ahrensburg / Germany; October 2021) .
Reference book 1st Edition, Copyright 2021 by Mühlenchemie: "Understanding Baking Enzymes", Sosland Publishing Company , Kansas City, ISBN 978-3-9820751-4-3
The authors:
Dr. Lutz Popper (right), Mühlenchemie, Hamburg, Germany
Prof. Dr. K. Lösche (left), NFT GmbH Bremerhaven
Novel NFT Oxygen Technology
Recent customer testimonials
- Master baker and enterpriser Schlegl/Donau (2021) is a convinced user of NFT oxygen technology: "Never before have doughs been so workable, never before have my pastries been so good as with the help of NFT oxygen technology."
- Master baker N. and industrial enterpriser from southern Germany (2020): "With the help of NFT oxygen technology, our pre-doughs turn out in excellent quality."
- Master baker S. from Sweden (2020): "Since the introduction of NFT oxygen technology, we save on baking agents and consistently achieve premium quality dough and pastries."