Type of content created: Magazine article
Anti-staling developments extend bread shelf life and encourage less waste.
Bread waste has reached phenomenal proportions compared to other food products. How can we turn the problem around?
As food manufacturers and retailers commit to sustainable palm oil by 2015, the race is on to secure supplies. The question is: why are we worried in the first place?
Now there’s a new and highly effective avenue to explore potential savings and expand profit margins.
Using fewer raw materials to achieve the same result is a dream for chocolate manufacturers
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.
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.