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Using fewer raw materials to achieve the same result is a dream for chocolate manufacturers

Moving up to the next level of fresh-keeping pastry. It’s no secret that starch is the primary cause of staling in soft pastries. If you’re an experienced croissant baker, you may already deal with it in various ways, for example by using hydrates of distilled monoglycerides, which interact with starch to provide superior anti-staling performance.

The bake-off sector is on the rise, and that places more demands on the quality of frozen croissant dough.

What does it take to make a better chocolate filling? Our lab work produces a new concept.

How to control flake-off damage in fully baked and par-baked frozen pastries.

Over the next 30 days our application specialists will be testing pectin in a soft pastry filling. Keep track of their progress here.

A new low-cost alternative for bake-stable fruit fillings.