Bake Off
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.
Crispness at full volume
Evaluating the quality of bake-off baguettes is not just about crispness. Volume is another key consideration.
Insights from emerging markets
Our international team shares their knowledge of the latest bake-off trends.
A pastry crust above the rest
Tests with fat reduction have found a way to keep filled pastries dry and crisp.
Free-from is no fleeting fashion
There’s plenty of potential for bake-off on the growing free-from market. And solutions are on the way.
Delicious bread puts a lid on hunger
Bread high in fibre and protein has a future in weight management.
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.
Good-looking bakes are all about the crumb
If you think guar gum has become an expensive way to appealing par-baked bread, we’ve checked out the alternatives.
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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