Bake Off

 
 
 
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  • 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.

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  • 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.

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  • 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.

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  • Par-baked to meet fresh-keeping goals

Getting a grip on starch is the first step towards a 20-day ambient shelf life.

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  • Shrinkage under new management

Keen to maintain bread volume after the final bake? You need to take the whole par-baked process in hand.

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  • 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.

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  • Crunch time for inferior crusts

How do you eliminate common quality defects in par-baked bread crusts? We ran some tests.

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  • Video: Introduction to the challenges in par-bake

Casper Hoy Simonsen guides you through the various challenges in par-bake.

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  • Success starts with the process

Keep the processing hotspots in check, and you’re on the right track for winning par-baked bread.

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