contentWorks™Content created for Danisco
Size matters after the freeze
The bake-off sector is on the rise, and that places more demands on the quality of frozen croissant dough.
Go with the chocolate flow
What does it take to make a better chocolate filling? Our lab work produces a new concept.
Does transport beat up your baking?
How to control flake-off damage in fully baked and par-baked frozen pastries.
Putting fruit fillings in their place
Over the next 30 days our application specialists will be testing pectin in a soft pastry filling. Keep track of their progress here.
