Pastry

Size matters after the freeze

The biggest is always the best in baked frozen pastry.

Does transport beat up your baking?

How to control flake-off damage in fully baked and par-baked frozen pastries.

Putting fruit fillings in their place

Over the next 30 days our application specialists will be testing pectin in a soft pastry filling. Keep track of their progress here.

Easy on the budget

A new low-cost alternative for bake-stable fruit fillings.

Bring in the enzymes

Moving up to the next level of fresh-keeping pastry.

Go with the chocolate flow

What does it take to make a better chocolate filling? Our lab work produces a new concept.

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