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.
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.
Jan Charles Hansen and Stine Møller explain the essential role of the DuPont sensory panel when evaluating crispness in three baguette samples.
Evaluating the quality of bake-off baguettes is not just about crispness. Volume is another key consideration.
Our international team shares their knowledge of the latest bake-off trends.
Tests with fat reduction have found a way to keep filled pastries dry and crisp.
There’s plenty of potential for bake-off on the growing free-from market. And solutions are on the way.
Bread high in fibre and protein has a future in weight management.
Getting a grip on starch is the first step towards a 20-day ambient shelf life.
Keen to maintain bread volume after the final bake? You need to take the whole par-baked process in hand.
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.
If you think guar gum has become an expensive way to appealing par-baked bread, we’ve checked out the alternatives.
How do you eliminate common quality defects in par-baked bread crusts? We ran some tests.
Casper Hoy Simonsen guides you through the various challenges in par-bake.