Type of content created: Magazine article
Backing up sustainable profits
Social and environmental responsibility in today’s most lucrative trend.
Five places to look for sustainable cost savings
Use local grain where possible as this reduces transport and supports local farmers
Fresh bread to the very last crumb
Anti-staling developments extend bread shelf life and encourage less waste.
New chocolate emulsifier puts the squeeze on costs
Now there’s a new and highly effective avenue to explore potential savings and expand profit margins.
New chocolate emulsifier offers lecithin-beating functionality
Using fewer raw materials to achieve the same result is a dream for chocolate manufacturers
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.
Easy on the budget
A new low-cost alternative for bake-stable fruit fillings.