One of the ways to look at a product is it’s appearance, by judging the top, side and bottom of a bakery product by using your senses of look, feel and smell several first assumptions can already be made:
We can already get some indications now on what kind of oven technique(s) have been used, formulation restraints (due to for example a wiremesh ovenbelt) and potentially an indication on what kind of process has been used to produce the bread, cake, biscuit, cookie or cracker before it entered an oven.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
We recognize in the industry various kinds of Sponge Cakes, where worldwide the most popularprobably are the sponge rolls/ swiss rolls and layer cakes...
Ancestral grains give options in nutritional profile and flavour improvement, potentially targeting to specific consumergroups. When working with alte...
Due to their versatile properties and applications, hydrocolloids are not only used as thickeners and gelling agents but also as stabilizers and emuls...
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