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.
For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every ...
When developing a product with proteins we must be aware that the guidelines for protein enrichment and claims are a bit different. A product that is ...
Dried apricots, cranberries, and ginger are commonly used in cakes, cookies, and other bakery products. Since they are dried, they can alter the dough...
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