contentWorks™Type of content created:
FLSmidth Sustainability Report 2022
Planning, sourcing content and writing
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.
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.
Employee video testimonials
FLSmidth Sustainability Report 2012
VIKING achieves an eight year track record of constant growth
Global success in the crucial offshore market and around-the-world export growth are behind yet another solid financial report from fast-expanding VIKING Life-Saving Equipment, which joins a long list of Danish exporters that are defying today’s economic difficulties.
Hempel Annual Report 2011
Hempel Annual Report 2011
