- From freezer to oven in one small step
Non-proofed frozen pastries are smaller in size and cheaper to transport and store. But do they live up to expectation after baking? We ran our own test.
- Sensory analysis needs the human touch
You can’t beat the human senses for measuring the crispness of a baguette and other sensory attributes of foods. That makes the DuPont sensory panel an indispensable tool.
- Video: Profile of a crisp baguette
Jan Charles Hansen and Stine Møller explain the essential role of the DuPont sensory panel when evaluating crispness in three baguette samples.
- Par-baked to meet fresh-keeping goals
Getting a grip on starch is the first step towards a 20-day ambient shelf life.
- Shrinkage under new management
Keen to maintain bread volume after the final bake? You need to take the whole par-baked process in hand.
- Fibre crusts give leather the boot
Add a few percent fibre to the recipe, and your healthy par-baked bread will end up as tough as old boots. Enzymes offer a solution.
- Crunch time for inferior crusts
How do you eliminate common quality defects in par-baked bread crusts? We ran some tests.
- Video: Introduction to the challenges in par-bake
Casper Hoy Simonsen guides you through the various challenges in par-bake.
- Success starts with the process
Keep the processing hotspots in check, and you’re on the right track for winning par-baked bread.