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