Content created for Danisco
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.
Easy on the budget
A new low-cost alternative for bake-stable fruit fillings.
Bring in the enzymes
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.